Method

Preheat oven to 180 °C.

Cover a large, rimmed baking sheet with baking paper.

Mix the sugar, the ground espresso, the instant coffee, cinnamon and salt in a small bowl.  In a separate bowl, whisk the egg white to soft peak stage.

Add the nuts to the frothy egg white and toss to coat.  Sprinkle the coffee mixture over the nuts and toss to coat.  Spread the coated nuts onto the baking paper in a single layer.

Bake in the preheated oven for 5 minutes.  Remove from the oven and loosen the nuts before placing back in the oven for another 5 minutes until they are dry to the touch.  Remove from the oven, loosen the nuts again and allow to cool on the baking tray.

Serve after dinner with a cup of coffee.

Tip: Candied nuts can be made 2 weeks in advance and stored in an airtight container at room temperature.