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Candied Walnuts

Candied walnuts transform ordinary nuts into a sweet, crunchy treat perfect for salads, desserts, or snacking straight from the jar. With just a handful of pantry staples and ten minutes of your time, you can create a batch of these glossy, caramelized beauties that rival anything from a gourmet food shop. The warm spices and buttery caramel coating make these irresistible.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Snack, Topping
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups raw walnut halves
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons water

Equipment

  • Large skillet or frying pan
  • Wooden spoon or silicone spatula
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Measuring cups and spoons
  • Small bowl for mixing spices

Method
 

  1. Line a baking sheet with parchment paper or a silicone mat and set it near your stovetop.
  2. Add the sugar, butter, water, salt, and cinnamon to a large skillet over medium heat. Stir constantly until the butter melts and the sugar begins to dissolve, about 2 minutes.
  3. Toss the raw walnuts into the pan once the sugar mixture looks syrupy. Stir continuously to coat every nut evenly with the sugar mixture.
  4. Keep stirring over medium heat for 5 to 6 minutes until the sugar crystallizes, then melts again into a glossy caramel coating.
  5. Remove the pan from heat and quickly stir in the vanilla extract.
  6. Immediately pour the candied walnuts onto your prepared baking sheet. Use your spatula to spread them into a single layer quickly before they cool and stick together.
  7. Use two forks to gently separate any walnuts that are clumping together while they're still warm.
  8. Let the candied walnuts cool at room temperature for at least 10 minutes until the coating hardens to a crisp shell.

Notes

The sugar will go through an awkward crystallized stage where it looks dry and grainy before it melts into smooth caramel. Keep stirring and trust the process. Store in an airtight container at room temperature for up to 3 weeks. Can be frozen for up to 3 months.