Walnuts with Coffee
by chef João Pupo
- 125 g sugar
- 2 tbsp Torrié roasted ground coffee
- 1 tbsp instant coffee
- 1 pinch salt
- 1 egg white
- 350 g shelled walnuts
Mix the dry ingredients except for the walnuts. Lightly beat the egg whites.
Add the walnuts to the egg whites and sprinkle them with the dry mixture.
Place the walnuts on a non-stick (or lightly oiled) tray and bake at 160 °C for 10/15 minutes (until they are dry) turning the walnuts half-way through.
Store in a tightly closed container.