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!
You’ll Crave These Candied Walnuts Because…
- 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.
Add Candied Walnuts to…
Did you enjoy this Candied Walnuts recipe? Leave a comment and rating below.
Candied Walnuts
Equipment
Ingredients
- 1 pound walnut halves
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 egg white
- 1 tablespoon water
Instructions
- 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.
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- In a small bowl stir together the brown sugar, cinnamon, and salt. Set aside.
- In a large bowl, whisk the water with the egg white until airy and light. Add the walnut halves and stir to coat.
- Sprinkle the sugar mixture over the walnuts. Mix well and spread evenly onto the prepared baking sheet.
- Bake for 40-50 minutes, stirring occasionally, until walnuts are toasted and the sugar has caramelized.
Notes
Nutrition Information
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.
This was a total winner! I will have to make it again because it sure isn’t going to last long!
Hi Vicki, I’m so happy to hear it was a hit. Sounds like it was enjoyed by everyone. Definitely a good reason to make it again—glad it was a winner!
So easy to make and very delicious!
Can’t wait to try this one! I would like to use Pecans instead as my hubby allergic to walnuts. You mention Boil, rinse, and dry walnuts. does this process need to be done with pecans as well?
I have made this with pecans and don’t generally boil them as they don’t have the same bitter flavor. I use this recipe for pecans. Enjoy!
Nice but need a little vanilla and more cinnamon
Thanks for trying our recipe, GR!
Just a touch of cayenne pepper gives these candied walnuts or pecans real personality!
Very interesting! I will have to give that a try. Thanks for sharing, Wayne!
Delicious. I also added nutmeg. Even nicer. Will definitely make again, adding nutmeg of course.
My husband bought your book awhile ago and has made several recipes from it. Thanks for a great book.
So happy you are enjoying Holly’s cookbook! Thank you for your support.
Must be very tasty and delicious for many uses. Great recipe thank you
We hope you enjoy them, Chris!