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Quick Mocha Candied Walnuts
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons cocoa powder (dutch or natural)
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1 egg white
1 tablespoon vanilla bean paste
1 heaping teaspoon espresso powder*
4 cups sprouted walnuts
Preheat oven to 275. Line a rimmed cookie sheet with parchment paper. Whisk sugars, cocoa, cinnamon, cayenne, and salt together.
In a large bowl, whisk egg white with vanilla bean paste and espresso powder until the egg white is frothy and mixture has lightened in color. Quickly toss in the walnuts until completely coated.
Add dry ingredients, tossing until walnuts are evenly coated. Take care to incorporate any dry mixture that has collected at the bottom of the bowl.
Pour onto the prepared sheet and bake for 30 minutes, removing to toss every 10 minutes. Once baked, remove tray from oven, then lift parchment paper and walnuts off of the tray and onto a countertop to cool.
Store in an airtight container. Makes a great homemade gift - package in cello bags tied with ribbon.
*VARIATIONS:
- omit espresso powder for a cocoa spiced version
- bump up espresso powder to 2 teaspoons for more coffee flavor
