Candied Walnuts Recipe

These candied walnuts are about to become your new go-to snack. Think buttery, sweet, and irresistibly crunchy. 

Imagine the perfect balance of caramelized sugar and spice hugging each walnut. 

These little gems are not just for snacking, although it’s hard to resist. They’re also great at elevating everything from salads to desserts. 

And guess what? They’re a breeze to make at home. 

Ingredients for Candied Walnuts

Ready to make some candied walnuts? Here’s what you’ll need. You’ll find the full list with measurements at the bottom of the page.

• Walnut Halves – The main ingredient provides a perfect canvas for the sweet coating.

• Granulated Sugar – For that classic candy crunch.

• Ground Cinnamon – This adds a hint of warm spice, complementing the sweetness perfectly.

• Sea Salt – A pinch of sea salt balances the sweetness and brings out the flavors.

How to Make Candied Walnuts

Ready to make some candied walnuts? Let’s get cracking!

1. PREP. Line a baking sheet with a silicone mat and have everything weighed out and ready to go.

2. CARAMEL. Warm the sugar and water in a heavy-bottomed pot, swirling it gently until the sugar melts. Bring to a boil then add the walnuts.

3. STIR. Mix the nuts in the caramel until they’re well coated. This is best done with a wooden spoon.

4. COOL. When the caramel is golden brown, immediately remove the pot from the heat and pour the nuts onto the mat. Spread them out and leave to cool.

Recipe Tips and Variations

Candied walnuts are already great, but with a few tweaks, they can be even more amazing. Here are some tips and variations to try:

• No clumps allowed! Spread them out so they don’t stick together in clumps. This ensures each walnut gets perfectly coated and crisped.

• Toast them to perfection. Toast the walnuts before you begin to really amp up the flavor.

• Give them enough chill time. Let the walnuts cool for about 10 minutes before handling. They’ll break apart more easily and have the best texture.

• Neat and tidy. Remove the nuts from the pot with a fork to get perfectly shiny single nuts. But this needs to be done quickly, so it’s better with small batches.

• Switch up the spices. If it’s good in a pie or cookie, like gingerbread or pumpkin pie spice, give it a shot.

• Try a texture twist. Add dried fruits like figs, dates, or pineapple for a chewy contrast.

• Spice them up. Add a pinch of cayenne for a spicy kick.

• Give them a kick. Mix in finely ground espresso powder for a coffee-flavored twist.

Ways to Use Candied Walnuts

Candied walnuts aren’t just for snacking. They’re versatile and can jazz up a variety of dishes. Here are some cool ways to use them:

• Level up your baked goods. Elevate your baking by adding candied walnuts to cakes, muffins, and breads. They add a delightful crunch and a burst of flavor.
  
• Give ice cream an upgrade. Sprinkle some on vanilla ice cream for a simple yet fancy dessert.
  
• Make salads sensational. Toss them into salads for a sweet and crunchy surprise.
  
• Jazz up a snack board. Include candied walnuts on a dessert charcuterie board for a bit of sweetness.
  
• Make a tasty gift. Pack candied walnuts in pretty jars or bags as a homemade gift. It’s personal, tasty, and shows you care.

How to Store

If you have leftover candied walnuts, here’s how to keep them fresh.

To Store: First, cool the walnuts completely. Then, pop them into an air-tight container. Keep them in a cool, dry place away from sunlight. They’ll stay fresh for up to 1 week at room temperature. 

Candied Walnuts

Servings

10

servings

Prep time

5

minutes

Cooking time

10

minutes

These candied walnuts are sweet, spicy, and irresistible! Snack on them by the handful, or top your favorite desserts and salads with them.

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Ingredients

• 1 cup granulated sugar

• 1/2 cup water

• 2 cups walnuts

• 1 teaspoon sea salt, optional

• 1/4 teaspoon ground cinnamon, optional

Instructions

• Line 1-2 baking sheets with silicone mats.
• In a large, heavy-bottomed pot, pour the sugar into the center. Pour the water around the edges then turn the heat to medium-high. Swirl the pot gently to help the sugar dissolve.
• Bring the sugar to a rolling boil, then add the walnuts. The sugar and water should still be clear, not golden or caramel colored.
• Stir the walnuts constantly with a wooden spoon until the sugar caramelizes. It should reach the hard crack stage (300°F to 310°F) and be golden brown. If using, quickly stir in the salt and cinnamon.
• Remove the pot from the heat and immediately pour or spoon (carefully) onto the prepared sheets. It will cool quickly, so work fast.
• Separate the nuts with a fork, if desired, then leave to cool completely. Enjoy!

Notes

• Use a candy thermometer to monitor the caramel.

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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