Candied Walnuts

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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.

 

Overhead image of the candied walnuts

Candied Walnuts

Sugared nuts are one of my favorite treats! They’re such a great topper to so many different meals. I’m partial to them on salads (this pear salad is a favorite), but they’re also great on grain bowls like this Harvest bowl.

They also make a great gift to give out during the holidays or just because. Package a few in a cute container or cellophane bag and gift away.

This Candied Walnuts recipe is simple to follow and easy to execute. Follow this recipe and you’ll have homemade sugared nuts in a flash– and your home will smell amazing!

Process shots: Making Candied Walnuts by whisking ingredients, tossing with walnuts, adding seasonings and baking on a lined pan.

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.

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!)

Tips

  • Use an extra-large sheet pan. The more space the walnuts have (and the less crowded they are) the better they will caramelize and turn to candy in the oven. I recommend using this 15×21 inch sheet pan.
  • Line the sheet pan. To avoid a sticky and overwhelming mess, line the pan with parchment paper or a Silpat® liner. Lining the pan helps the walnuts bake and caramelize more evenly. I don’t recommend wax paper or foil for lining the pan in this recipe. 
  • Change up the flavor! Try adding in some pumpkin pie spice or apple pie spice for a fun flavor twist. I recommend adding 1/2 to 1 full teaspoon.

Close-up view of a cluster of Candied Walnuts.

Candied Walnuts FAQs

1Why are my candied nuts sticky?

There are a few reasons for sticky candied walnuts:

  1. They haven’t had long enough to set up. Straight out of the oven the walnuts can be a little sticky and they simply need some time to cool and harden.
  2. They never reached a high enough temperature or weren’t baked long enough. Although it’s a long bake time, don’t rush it.
  3. Overly humid environment. If the environment is overly humid, the nuts will soften and get sticky.

2How long do candied walnuts last?

Since we’re adding ingredients to the walnuts and baking them, they don’t have the same shelf life that plain pecans have.

At room temperature (70 degrees F) these candied walnuts can last up to 2 weeks. In a sealed and airtight container in a dark/cool area, these candied walnuts can last up to a month.

The great news is, they freeze beautifully! (See below)

3Can you freeze candied walnuts?

Yes! Candied walnuts freeze really nicely. To freeze: store in an airtight container and freeze for up to 2 months.

Thaw at room temperature outside of the bag (to avoid them softening or getting sticky)

4What can I do with lots of walnuts?

After making these delicious candied walnuts, try some of our other favorite recipes using walnuts:

You can add extra walnuts to a delicious yogurt bowl, to overnight oats, as an acai bowl topping, in museli or granola, to granola bars,

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.

Overhead view of a bowl of Candied Walnuts.

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Candied Walnuts

0 from 0 votes
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.
Print Recipe

Candied Walnuts

0 from 0 votes
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.
Course Dessert, Salad, Snack
Cuisine American
Keyword Candied Walnuts
Prep Time 15 minutes
Cook Time 1 hour
Setting up Time 30 minutes
Total Time 1 hour 45 minutes
Servings 16 ounces
Calories 244kcal
Cost $6.27

Ingredients

  • 1 pound (16 oz. 453g) walnut halves and pieces (~4 cups)
  • 1/2 cup (103g) white sugar
  • 1/2 cup (96g) light brown sugar lightly packed
  • 1/2 tablespoon ground cinnamon
  • 1 teaspoon fine sea salt (reduce if using table salt)
  • 1 large egg whites (discard egg yolk or reserve for another recipe)
  • 1/2 tablespoon EACH: vanilla extract and water

Instructions

  • PREP: Preheat oven to 250 degrees F. Line an extra-large sheet pan (or 2 sheet pans) with parchment paper (or a Silpat liner) and set aside.
  • EGG WHITES, VANILLA, AND WATER: In a very large bowl, whisk the egg whites, vanilla, and water with a fork until frothy. Toss walnuts in the egg white mixture until well coated.
  • SUGARS, CINNAMON, AND SALT: Add the white sugar, brown sugar, cinnamon, and salt to the egg/walnut mixture. Stir gently to coat all the walnuts until well covered. Spread coated walnuts in a single layer onto a baking sheet. Make sure nuts are not overlapping.
  • BAKE: Bake in the preheated oven for 1 hour, flipping and stirring the walnuts every 15 minutes. Allow walnuts to stand for 30 minutes up to an hour to fully cool and solidify.

Video

Recipe Notes

STORAGE: Store at room temperature for up to 2 weeks. Store in a sealed and airtight container in a dark/cool area for up to a month. Alternatively, store in an airtight container and freeze for up to 2 months. Thaw at room temperature outside of the bag (to avoid them softening or getting sticky).
Nutritional information is calculated for a one-ounce serving.

Nutrition Facts

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

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