Crispy Coffee Nuts

See also Chocolate-Mocha Dusted Almonds, which are less crispy but have chocolate on them.
1/4 C butter, melted
1 lb pecans, almonds, cashews, or a mixture of these
1-1/2 C sugar
2 T instant coffee
2 egg whites (at room temp)

Preheat oven to 300 F. Grease a baking sheet with a rim.

Toss nuts with butter in a bowl. Combine 2/3 C sugar and the coffee in a small bowl and stir into the nuts.
Beat egg whites with a mixer until soft peaks form. Add the rest of the sugar gradually, then beat until stiff peaks form. Fold these whites into the nuts and spread on the baking sheet. Bake for 30 minutes, stirring every 10 minutes. Cool before serving, and store in the refrigerator.