Cocoa Chipotle Espresso Roasted Walnuts Print Email

4 cups California 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
3/4 cup brown sugar
2 tablespoons cocoa powder
2 teaspoons instant espresso powder
1 teaspoon of dried Chipotle pepper (or use dried Cayenne pepper)
1/2 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. (Makes 4 cups)

Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

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