These sweet Candied Walnuts make the perfect salad topper or tasty snack. They’re simple to prepare and great to package up and give as a gift.
Why We Love Candied Walnuts
- Versatile: Makes a variety of dishes better.
- Great for Gifting: They’re beautiful and easy to package.
- Simple to Make: Straightforward recipe with the best smells.
- Customizable Flavor: Easy to scale up or down spices to preference.
- Perfectly Textured: Even caramelization and crunch.
Ingredients
- Walnuts: Provide crunch and nutty flavor.
- White and Brown Sugar: Sweeten and create a candied coating.
- Cinnamon: Adds warmth and spice.
- Salt: Balances sweetness in the candied walnuts.
- Egg Whites: Help sugars and spices adhere.
- Vanilla Extract and Water: Enhance flavor and aid coating.
Quick Tip
Reserve the egg yolk to use in one of our favorite sweet recipes: these cinnamon roll cookies, this dutch baby, or homemade creme brûlée!)
How To Make Candied Walnuts
- Whisk egg whites, vanilla, and water together until frothy.
- Toss walnuts with the frothy egg mixture.
- Add sugar, salt, and cinnamon right on top.
- Toss the walnuts until well coated in the cinnamon and sugar.
- Bake the walnuts on a lined sheet pan for 1 hour, stirring every 15 minutes.
Tips For Success
- Large Sheet Pan: Use a 15×21 inch pan for even caramelization and less crowding.
- Pan Lining: Line with parchment paper or a Silpat® liner for a non-sticky, even bake; avoid wax paper or foil.
- Flavor Twist: Add ½ to 1 teaspoon of pumpkin pie spice or apple pie spice for a different flavor.
Quick Tip
If the Candied Walnuts turn sticky, rescue them by transferring them to a lined baking sheet and bake for 5-15 minutes at 325 degrees F. Watch carefully — at the higher temperature it is more likely the nuts will burn.
More Seasonal Treats
Candied Walnuts
These sweet Candied Walnuts are easy to make and perfect for topping salads or enjoying as a snack.
Equipment
- Sheet pan 15 x 21-inch
Ingredients
- 1 pound walnut halves
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar lightly packed
- 1/2 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 large egg whites discard egg yolk or reserve for another recipe
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon water
Instructions
- Preheat oven to 250℉. Line an extra-large sheet pan (or 2 smaller sheet pans) with parchment paper or a silicone baking mat and set aside.
- In a very large bowl, whisk egg whites, vanilla, and water until frothy. Toss walnuts in egg white mixture until well coated.
- Add granulated sugar, brown sugar, cinnamon, and salt to the egg and walnut mixture. Stir gently to coat all walnuts until well covered. Spread coated walnuts in a single layer across a baking sheet. Make sure nuts are not overlapping.
- Bake in preheated oven for 1 hour, flipping and stirring walnuts every 15 minutes. Allow walnuts to stand for 30–60 minutes to fully cool and solidify.
Video
Recipe Notes
Nutrition: The nutrition information is calculated for a 1-ounce serving.
Storage: Keep at room temperature for 2 weeks. For longer storage, place in a sealed, airtight container in a cool, dark area for up to a month. Alternatively, freeze in an airtight container for up to 2 months. When thawing, remove from the bag and let sit at room temperature to prevent softening or stickiness.
Nutrition
Serving: 1ounce | Calories: 244kcal | Carbohydrates: 19g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 151mg | Potassium: 138mg | Fiber: 2g | Sugar: 15g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Reduced amounts of dry flavors,but kept liquids(egg whites) same for a crunchier texture. I also raised oven temp 20 degrees for 1/2 cooking time. Waiting for them to finish now!
Hope you enjoy! Thanks Angela! 🙂
Soooo good. Making them for a second time
Yay!! Thanks Jane! 🙂