📖 Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for even roasting. Don't skip this step!
2. Get your walnuts ready! If using walnuts in the shell, crack them open and remove the nuts. If you've bought shelled walnuts, make sure to pick out any that are broken or look bad. We only want the best for this recipe!
3. If you like, you can use a food processor to chop the walnuts roughly. I prefer to leave mine coarsely chopped, but this is entirely up to you! A quick chop with a knife works just as well.
4. In a large bowl, combine the chopped walnuts, ground coffee, and ground cardamom. Give it a good toss to make sure everything is evenly distributed. We want all the walnuts coated in coffee and cardamom goodness!
5. Spread the walnut mixture in a single layer on a baking sheet. Don't overcrowd the sheet; make sure there's space between the nuts for even roasting.
6. Roast for 10-12 minutes. Keep a close eye on them. They should be fragrant and lightly browned but not burnt. Over-roasted nuts will be bitter, so check them around the 10-minute mark and take them out once they're golden.
7. Once roasted, remove the walnuts from the oven and let them cool completely on a wire rack or on the baking sheet. This prevents them from steaming and becoming soggy.
8. Once they're completely cool, store them in an airtight container at room temperature for up to a week, or in the freezer for longer storage. And there you have it – delicious roasted walnuts infused with the aromas of coffee and cardamom!