Walnuts + sugar = candied walnuts! These crunchy caramelized nuts are a great party snack. You can also serve them in a salad or sprinkle over ice.
walnuts Sugar. That’s pretty much all you need to make candied walnuts! A pinch of salt also helps.
These are very easy to make.
Tricks for making candied walnuts
One trick is to work very quickly once the sugar starts to melt. Once you mix in the walnuts, the simple syrup will cool quickly and the walnuts will stick together.
You have about 30 seconds to separate them before they are forever joined by glassy, boiled sugar.
The other trick is not to burn the walnuts while toasting. (Yes, we’ve done that before…)
Ways to use candied walnuts
Candied walnuts are a great party snack around the holidays. You can make them a day or two in advance and then just arrange them in small bowls or serve them alongside a cheese board for people to nibble on.
At other times of the year, candied walnuts are a delicious addition to lunchtime salads, mixed into yogurt bowls, or sprinkled over ice cream. They’re also a handy on-the-go snack.
mix it up!
Don’t like walnuts? Use pecans, almonds, or other nuts instead.
You can also double this batch if needed, although your sugar will take a little longer to caramelize. If you need to make more candied nuts, make them in separate batches instead of trying to make them all at once; It’s more difficult to quickly separate larger batches before the caramelized sugar begins to harden.
How to store candied walnuts
Let your walnuts cool completely, then store them in an airtight container, like a mason jar, at room temperature. As long as it’s not too humid where you live (humidity makes walnuts sticky!), they should stay crispy for at least a week.
Looking for more nutty ideas?
- Herb flavored nut mix
- Chipotle Lime Nut Mix
- Caramel Walnuts
Here’s how to clean up when you’re done
Add water to the saucepan, bring to a boil, then cook until the sugar has dissolved. Faster than soaking!
This will ensure that the glazed walnuts do not stick
- Use a silicone baking mat like Silpat.
- Or line your baking sheet with parchment paper.
- Spraying your mat or paper with some cooking spray can help to keep it from sticking any more.
- Don’t have parchment or silpat? Butter your baking sheet and pour your nuts on it.
- We do not recommend wax paper as the hot sugar will melt the wax and make everything even more sticky.
Try this brilliant storage hack!
Save the packets of silica gel that come in boxes of crackers and cookies. Slip one into the jar or container you are storing the candied nuts in. The pack will help absorb moisture from moisture and prevent your nuts from getting sticky.
Salads with your candied walnuts
- Arugula salad with beets
- Farmer’s Market Salad with Peaches and Goat Cheese
- Mixed green salad with goat cheese and honey mustard vinaigrette
- Grape and walnut side salad with blue cheese
- Radicchio salad with citrus fruits
From the editors of Simply Recipes
candied walnuts
ingredients
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1 1/2 cups raw walnut halves
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1/2 Cup sugar
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1/8 teaspoon rough Salt
method
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Preheat oven to 350°F:
Preheat oven to 350°F and place rack in center of oven.
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Roast walnuts:
Arrange walnuts in a single layer on a baking sheet. Bake for 5 minutes, until slightly darkened and fragrant.
If not sufficiently toasted, toast for another 1 or 2 minutes. Be careful not to burn them. Remove from the oven and let cool in a pan on a wire rack.
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Get everything ready:
When the caramelized sugar is ready, you’ll need to work quickly. So make sure everything is prepared and ready to go.
Place the cooled walnuts in a bowl near the stove. Line a rimmed baking sheet with a silicone baking mat or parchment paper and set it next to the stove. Have two forks ready.
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Caramelize sugar:
Pour sugar into a medium-sized, heavy-bottomed saucepan and set over medium-high heat. Stir with a wooden spoon when the sugar starts to melt.
Continue stirring until all the sugar is melted and the color is a medium amber, 5 to 10 minutes (exact timing depends on your stovetop).
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Coat the walnuts with caramelized sugar:
Once the sugar has melted and the color is a medium amber, add the walnuts to the pan. Stir quickly, making sure each piece is coated in the liquid sugar.
Once the walnuts are coated in the sugar mixture, spread it out on the prepared baking sheet. Use two forks to separate the walnuts, working very quickly. Sprinkle the nuts with the salt.
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Refrigerate and store:
Let the walnuts cool completely. Transfer to an airtight container and store at room temperature for up to a week.
| nutritional information (per serving) | |
|---|---|
| 117 | calories |
| 8g | Fat |
| 10g | carbohydrates |
| 2g | protein |
