Foodie’s Markets distinctive, diverse,
and delicious foods.
Ingredients
3⁄4 cup granulated sugar
2 tablespoons finely ground espresso coffee beans
1 tablespoon finely ground instant espresso powder
1 tablespoon dark cocoa powder (unsweetened)
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon chili powder
1⁄2 teaspoon kosher salt
2 large egg whites at room temperature
4 cups walnut halves & pieces, about 12 ounces
Directions
Line a half sheet pan with parchment paper
In a small bowl, whisk together the sugar, ground espresso beans, ground espresso powder,
cocoa powder, cinnamon and chili powder. Set aside.
In a medium bowl, whisk the egg whites with the salt until frothy.
Put all the walnuts into a 3rd bowl and add the frothy egg whites. Stir gently but completely
to coat all the nuts. Working in 2-3 batches, sprinkle the sugar-coffee-spice mix all over the
walnuts and use a spatula to completely work the dry ingredients into the nuts.
Spread the coated walnuts out on the parchment-lined sheet pan in a single layer. Bake for
10 minutes and turn the pan around in the oven. Bake for another 5-10 minutes or until the
nuts are dry to the touch.
Remove pan from oven and let cool completely. When cooled gently loosen and stir with a
spatula and/or gently break up with your fingers.
Store covered when completely cooled.
Yield: approximately 1-pound candied walnuts
Total Time: 20-25 minutes
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South End Boston
1421 Washington St, Boston, MA 02118
P: (617) 266-9911
F: 617) 266-9923
South Boston
230 West Broadway, Boston 02127
P: 617-269-4700
F: 617-269-4710
© 2026 • Foodies Markets • All Rights Reserved • Developed by Webstudio Boston
Ingredients
3⁄4 cup granulated sugar
2 tablespoons finely ground espresso coffee beans
1 tablespoon finely ground instant espresso powder
1 tablespoon dark cocoa powder (unsweetened)
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon chili powder
1⁄2 teaspoon kosher salt
2 large egg whites at room temperature
4 cups walnut halves & pieces, about 12 ounces
Directions
Line a half sheet pan with parchment paper
In a small bowl, whisk together the sugar, ground espresso beans, ground espresso powder,
cocoa powder, cinnamon and chili powder. Set aside.
In a medium bowl, whisk the egg whites with the salt until frothy.
Put all the walnuts into a 3rd bowl and add the frothy egg whites. Stir gently but completely
to coat all the nuts. Working in 2-3 batches, sprinkle the sugar-coffee-spice mix all over the
walnuts and use a spatula to completely work the dry ingredients into the nuts.
Spread the coated walnuts out on the parchment-lined sheet pan in a single layer. Bake for
10 minutes and turn the pan around in the oven. Bake for another 5-10 minutes or until the
nuts are dry to the touch.
Remove pan from oven and let cool completely. When cooled gently loosen and stir with a
spatula and/or gently break up with your fingers.
Store covered when completely cooled.
Yield: approximately 1-pound candied walnuts
Total Time: 20-25 minutes
Ingredients
3⁄4 cup granulated sugar
2 tablespoons finely ground espresso coffee beans
1 tablespoon finely ground instant espresso powder
1 tablespoon dark cocoa powder (unsweetened)
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon chili powder
1⁄2 teaspoon kosher salt
2 large egg whites at room temperature
4 cups walnut halves & pieces, about 12 ounces
Directions
Line a half sheet pan with parchment paper
In a small bowl, whisk together the sugar, ground espresso beans, ground espresso powder,
cocoa powder, cinnamon and chili powder. Set aside.
In a medium bowl, whisk the egg whites with the salt until frothy.
Put all the walnuts into a 3rd bowl and add the frothy egg whites. Stir gently but completely
to coat all the nuts. Working in 2-3 batches, sprinkle the sugar-coffee-spice mix all over the
walnuts and use a spatula to completely work the dry ingredients into the nuts.
Spread the coated walnuts out on the parchment-lined sheet pan in a single layer. Bake for
10 minutes and turn the pan around in the oven. Bake for another 5-10 minutes or until the
nuts are dry to the touch.
Remove pan from oven and let cool completely. When cooled gently loosen and stir with a
spatula and/or gently break up with your fingers.
Store covered when completely cooled.
Yield: approximately 1-pound candied walnuts
Total Time: 20-25 minutes
Ingredients
3⁄4 cup granulated sugar
2 tablespoons finely ground espresso coffee beans
1 tablespoon finely ground instant espresso powder
1 tablespoon dark cocoa powder (unsweetened)
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon chili powder
1⁄2 teaspoon kosher salt
2 large egg whites at room temperature
4 cups walnut halves & pieces, about 12 ounces
Directions
Line a half sheet pan with parchment paper
In a small bowl, whisk together the sugar, ground espresso beans, ground espresso powder,
cocoa powder, cinnamon and chili powder. Set aside.
In a medium bowl, whisk the egg whites with the salt until frothy.
Put all the walnuts into a 3rd bowl and add the frothy egg whites. Stir gently but completely
to coat all the nuts. Working in 2-3 batches, sprinkle the sugar-coffee-spice mix all over the
walnuts and use a spatula to completely work the dry ingredients into the nuts.
Spread the coated walnuts out on the parchment-lined sheet pan in a single layer. Bake for
10 minutes and turn the pan around in the oven. Bake for another 5-10 minutes or until the
nuts are dry to the touch.
Remove pan from oven and let cool completely. When cooled gently loosen and stir with a
spatula and/or gently break up with your fingers.
Store covered when completely cooled.
Yield: approximately 1-pound candied walnuts
Total Time: 20-25 minutes
Ingredients
3⁄4 cup granulated sugar
2 tablespoons finely ground espresso coffee beans
1 tablespoon finely ground instant espresso powder
1 tablespoon dark cocoa powder (unsweetened)
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon chili powder
1⁄2 teaspoon kosher salt
2 large egg whites at room temperature
4 cups walnut halves & pieces, about 12 ounces
Directions
Line a half sheet pan with parchment paper
In a small bowl, whisk together the sugar, ground espresso beans, ground espresso powder,
cocoa powder, cinnamon and chili powder. Set aside.
In a medium bowl, whisk the egg whites with the salt until frothy.
Put all the walnuts into a 3rd bowl and add the frothy egg whites. Stir gently but completely
to coat all the nuts. Working in 2-3 batches, sprinkle the sugar-coffee-spice mix all over the
walnuts and use a spatula to completely work the dry ingredients into the nuts.
Spread the coated walnuts out on the parchment-lined sheet pan in a single layer. Bake for
10 minutes and turn the pan around in the oven. Bake for another 5-10 minutes or until the
nuts are dry to the touch.
Remove pan from oven and let cool completely. When cooled gently loosen and stir with a
spatula and/or gently break up with your fingers.
Store covered when completely cooled.
Yield: approximately 1-pound candied walnuts
Total Time: 20-25 minutes
Ingredients
3⁄4 cup granulated sugar
2 tablespoons finely ground espresso coffee beans
1 tablespoon finely ground instant espresso powder
1 tablespoon dark cocoa powder (unsweetened)
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon chili powder
1⁄2 teaspoon kosher salt
2 large egg whites at room temperature
4 cups walnut halves & pieces, about 12 ounces
Directions
Line a half sheet pan with parchment paper
In a small bowl, whisk together the sugar, ground espresso beans, ground espresso powder,
cocoa powder, cinnamon and chili powder. Set aside.
In a medium bowl, whisk the egg whites with the salt until frothy.
Put all the walnuts into a 3rd bowl and add the frothy egg whites. Stir gently but completely
to coat all the nuts. Working in 2-3 batches, sprinkle the sugar-coffee-spice mix all over the
walnuts and use a spatula to completely work the dry ingredients into the nuts.
Spread the coated walnuts out on the parchment-lined sheet pan in a single layer. Bake for
10 minutes and turn the pan around in the oven. Bake for another 5-10 minutes or until the
nuts are dry to the touch.
Remove pan from oven and let cool completely. When cooled gently loosen and stir with a
spatula and/or gently break up with your fingers.
Store covered when completely cooled.
Yield: approximately 1-pound candied walnuts
Total Time: 20-25 minutes
Ingredients
3⁄4 cup granulated sugar
2 tablespoons finely ground espresso coffee beans
1 tablespoon finely ground instant espresso powder
1 tablespoon dark cocoa powder (unsweetened)
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon chili powder
1⁄2 teaspoon kosher salt
2 large egg whites at room temperature
4 cups walnut halves & pieces, about 12 ounces
Directions
Line a half sheet pan with parchment paper
In a small bowl, whisk together the sugar, ground espresso beans, ground espresso powder,
cocoa powder, cinnamon and chili powder. Set aside.
In a medium bowl, whisk the egg whites with the salt until frothy.
Put all the walnuts into a 3rd bowl and add the frothy egg whites. Stir gently but completely
to coat all the nuts. Working in 2-3 batches, sprinkle the sugar-coffee-spice mix all over the
walnuts and use a spatula to completely work the dry ingredients into the nuts.
Spread the coated walnuts out on the parchment-lined sheet pan in a single layer. Bake for
10 minutes and turn the pan around in the oven. Bake for another 5-10 minutes or until the
nuts are dry to the touch.
Remove pan from oven and let cool completely. When cooled gently loosen and stir with a
spatula and/or gently break up with your fingers.
Store covered when completely cooled.
Yield: approximately 1-pound candied walnuts
Total Time: 20-25 minutes
Ingredients
3⁄4 cup granulated sugar
2 tablespoons finely ground espresso coffee beans
1 tablespoon finely ground instant espresso powder
1 tablespoon dark cocoa powder (unsweetened)
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon chili powder
1⁄2 teaspoon kosher salt
2 large egg whites at room temperature
4 cups walnut halves & pieces, about 12 ounces
Directions
Line a half sheet pan with parchment paper
In a small bowl, whisk together the sugar, ground espresso beans, ground espresso powder,
cocoa powder, cinnamon and chili powder. Set aside.
In a medium bowl, whisk the egg whites with the salt until frothy.
Put all the walnuts into a 3rd bowl and add the frothy egg whites. Stir gently but completely
to coat all the nuts. Working in 2-3 batches, sprinkle the sugar-coffee-spice mix all over the
walnuts and use a spatula to completely work the dry ingredients into the nuts.
Spread the coated walnuts out on the parchment-lined sheet pan in a single layer. Bake for
10 minutes and turn the pan around in the oven. Bake for another 5-10 minutes or until the
nuts are dry to the touch.
Remove pan from oven and let cool completely. When cooled gently loosen and stir with a
spatula and/or gently break up with your fingers.
Store covered when completely cooled.
Yield: approximately 1-pound candied walnuts
Total Time: 20-25 minutes
