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Place walnuts in a dry sauté pan large enough to fit them in one layer; place pan on medium heat.  Watch closely, stirring often until they become golden and smell nutty (between 2-5 minutes).  Remove from pan.

Add brown sugar, cinnamon, coffee, cocoa, salt, cayenne and water into the sauté pan.  Stir occasionally until mix is bubbling and sugar is fully dissolved.  Add in walnuts and stir constantly for one minute, making sure to coat the nuts.

Pile candied walnuts on a Silpat and allow to cool and crisp up.

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Ingredients

2 cups walnuts

3/4 cup brown sugar

1/8 tsp cinnamon

1 tsp S&D ground coffee

1 tsp unsweetened cocoa powder

3/4 tsp kosher salt

1-2 dashes cayenne

2 tbsp water

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