This candied walnuts recipe makes sweet and crunchy walnuts that are perfect for snacking, as a topping, or as a gift.
Candy-coated walnuts only need a handful of ingredients, a dash of cinnamon, and a little oven time. Easy peasy!
- They are so rich and sweet with a hint of warm cinnamon.
- Crunchy and slightly caramelized, they are the perfect blend of sweet and salty nuttiness.
- These are perfect for serving with goat cheese and adding to an appetizer platter or a charcuterie board.
What You’ll Need To Make Candied Walnuts
Walnuts: It’s okay if the halves aren’t ‘whole,’ but be sure to use raw walnuts that aren’t salted or seasoned.
Sugar: Brown sugar gives a caramel flavor to candied walnuts, but you can use white sugar or a sugar-free sweetener if you like. Whisk in some maple syrup in Step 4 for a sweeter flavor.
Egg White: Egg white is beaten with water until foamy, which helps the sugar and spices stick and creates a crisp coating.
Variations: Besides walnuts, other nuts to use are pecans, almonds, and cashews. Make them separately or as a combination. Swap out the cinnamon for apple pie spice or pumpkin pie spice for a more festive flavor. Add a teaspoon of vanilla extract, or to make it spicy add some cayenne pepper.
How to Make Candied Walnuts
- Boil, rinse, and dry walnuts.
- Mix brown sugar, cinnamon, and salt.
- Whisk egg white and add walnuts.
- Coat walnuts with cinnamon sugar and bake (recipe below).
How to Store Candied Walnuts
Keep candied walnuts in a sealed container, mason jar, or zippered bag at room temperature for 1 to 2 weeks. They will keep in the refrigerator for 1 month. Freeze them in a zippered bag for up to two months.
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Candied Walnuts
This candied walnuts recipe makes perfectly sweet caramelized nuts.
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Bring a medium pot of water to a boil. Add walnuts and boil for 5 minutes to remove the bitter taste of the skins. Rinse nuts with cold water, drain well, and spread out on a paper-towel-lined tray to dry.
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Preheat oven to 300°F. Line a baking sheet with parchment paper.
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In a small bowl stir together the brown sugar, cinnamon, and salt. Set aside.
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In a large bowl, whisk the water with the egg white until airy and light. Add the walnut halves and stir to coat.
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Sprinkle the sugar mixture over the walnuts. Mix well and spread evenly onto the prepared baking sheet.
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Bake for 40-50 minutes, stirring occasionally, until walnuts are toasted and the sugar has caramelized.
Leftovers will keep in an airtight container at room temperature for 1-2 weeks. They will keep longer in the refrigerator – 1 month. Or keep in an airtight container in the freezer for 1 month.
Calories: 239 | Carbohydrates: 17g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Sodium: 153mg | Potassium: 147mg | Fiber: 2g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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