Candied Walnuts Recipe
These candied walnuts are a quick and irresistible treat that elevates salads, desserts, and snack boards alike. Sweet, crunchy, and lightly salted, candied walnuts are an easy pantry staple.
They take just minutes to make and add instant gourmet flair to simple dishes. Once you try homemade candied walnuts, you’ll never reach for store-bought again.
What You Need for Perfect Candied Walnuts
- Walnuts – The hero ingredient, delivering earthy crunch and richness to balance the caramel coating.
- Sugar – Melts into a sweet, crackly shell that transforms ordinary nuts into a crave-worthy bite.
- Water – Helps the sugar dissolve and coat each walnut evenly for that glossy finish.
- Salt – A tiny pinch heightens the sweetness and makes the nuts addictively snackable.
How to Make Candied Walnuts in Minutes
Line your counter with parchment or silicone mats so you’re ready to catch the hot, sticky nuts. Swirl sugar and water together in a sturdy pot until dissolved, then bring it to a bubbly boil over medium-high heat.
Toss in the walnuts, sprinkle over salt, and stir constantly as the sugar caramelizes to a golden brown. Remove the pot from the heat and quickly transfer the nuts in small batches to your parchment-lined surface, using forks or tongs.
Work fast to separate the nuts while they’re hot and sticky. Let them cool completely before using them to top salads, desserts, or enjoying straight from the jar.
Sweet Success: Tips for Candied Walnuts
Keep an eye on the sugar as it caramelizes—golden brown is the goal. Stir constantly to avoid burning. A heavy-bottomed pot is essential to prevent scorching on the sides.
For an extra layer of flavor, stir in a dash of cinnamon or your favorite warm spice just before removing from heat. If you love sweet-salty snacks, sprinkle flaky sea salt over the walnuts right after spreading them out to cool.
Homemade candied walnuts are also wonderful as holiday gifts—just package them in a pretty jar with a ribbon and you’re set.
Storing Your Sweet Crunch: Candied Walnuts
Store completely cooled candied walnuts in an airtight jar or container at room temperature for up to two weeks. To keep them crisp, tuck in a piece of parchment paper to absorb moisture.
If you’d like to keep them longer, freeze the candied walnuts in a sealed bag for up to a month. Thaw at room temperature and enjoy that same delicious crunch without losing any of their irresistible sweetness.
Candied Walnuts Recipe
Ingredients
- 1/4 teaspoon salt 2g
- 1 cup walnuts 125g
- 1/4 cup water 60mL
- 1/2 cup sugar 100g
Instructions
- Arrange two sheets of parchment paper or silicone mats on a heat-resistant surface, such as a countertop or baking tray. Keep a trivet nearby for your pot. Combine sugar and water in a medium heavy-bottomed pot, gently swirling to dissolve the sugar. Position the pot over medium-high heat and allow the mixture to reach a vigorous boil. Introduce the walnuts, stirring thoroughly with a wooden spoon to ensure each nut is fully enveloped in the syrup. Sprinkle in the salt and continue stirring frequently as the sugar transforms to a golden caramel. Once the sugar reaches a deep golden hue, remove the pot from heat and swiftly extract the walnuts in small batches using forks or tongs, transferring them onto the prepared parchment or silicone mats. Use forks to separate any clusters and let the walnuts cool completely.
