Cocoa, Cayenne and Espresso Roasted Walnuts

Course Appetizers, Snacks

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Calories 472kcal

Author Creative Culinary

4 cups walnuts
2 egg whites I happened to have small eggs on hand...if you have extra large, one might be enough...you just need enough to coat all of the nuts a bit
1 tsp vanilla
¾ cup brown sugar
2 tablespoons cocoa powder
2 teaspoons instant espresso powder
1 teaspoon dried Chipotle pepper or use dried Cayenne pepper
½ teaspoon salt

Preheat oven to 275°F. Line a baking sheet with aluminum foil and set aside.
Whisk together the egg white(s) and vanilla.
Combine the brown sugar, cocoa powder, espresso powder, Chipotle pepper and salt in a processor and mix til thoroughly blended.
In a larger mixing bowl mix the egg white with the walnuts and mix well to coat the nuts.
Add the sugar and cocoa mixture into the walnuts and stir until the nuts are evenly coated.
Spread the nuts on the baking sheet and bake for 45 minutes; stirring every 15 minutes.