From the kitchen of Ann Marie Barkwell. Sugar,
cinnamon & espresso turn ordinary walnuts into a
sweet crunchy snack.
Preheat oven to 325.
Coat a sheet with non-stick cooking spray.
In a medium bowl:
3/4 c sugar
1/2 tsp cinnamon
1/4 tsp salt
Mix well. Set aside.
In a large bowl, beat:
1 egg white, beaten
2 Tbsp instant espresso granules
Beat until dissolved & frothy.
4 c walnuts
into coffee mixture & toss to coat.
Spread nuts on prepared baking sheet.
Bake 5 minutes.
Stir & bake 5 min more or until dry to the touch.
Remove from oven, loosen walnuts from tray & let
Store in an airtight container.
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