In a small saucepan, combine all the sauce ingredients except for the white chocolate. Bring to a low boil over medium heat, stirring frequently. Cook for two to three minutes, until the coffee and sugar have dissolved. Turn heat to low and add the white chocolate, whisking for an additional two minutes or so, until it’s incorporated into the sauce.

Remove from the heat and serve warm or at room temperature.

To make the candied walnuts, preheat oven to 350°F (175°C). Spread nuts in a single layer over a baking sheet. Roast for eight to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Remove from oven.

Meanwhile, stir together sugar, cinnamon, salt, and pareve milk in a medium saucepan. Cook over medium-high heat for eight minutes, or until the mixture reaches the soft-ball stage of 236°F (113°C). Remove from heat and stir in vanilla immediately.

Add walnuts to sugar syrup and stir to coat well. Spoon nuts onto waxed paper, and immediately separate with a fork. Cool and store in an airtight container.