Candied Walnuts
These Candied Walnuts come together with almost no effort, whether you’re making a quick stovetop batch or a slow-baked version for extra crunch. They turn out crisp, glossy, and perfectly caramelized every time. Use them to top desserts, add texture to salads, pack into cookie boxes, or set out with cheese for the holidays.
In this recipe, we’ll walk through two methods for making candied walnuts: a stovetop version that creates a glossy caramel shell and an oven method that bakes into a crisp, sandy coating. Both deliver warm cinnamon aroma, deep toasted walnut flavor, and a balanced sweetness. The candy layer clings beautifully and stays fresh for weeks when stored properly.
Stovetop Method
To make the stovetop version, line a baking sheet with parchment or a silicone mat so it’s ready before the walnuts come off the stove. Start by warming the walnut halves in a dry skillet over medium heat, stirring for 3–4 minutes until fragrant and lightly toasted. Remove them and set aside. In the same skillet, combine granulated sugar, water, butter, salt, and cinnamon. Cook this sugar mixture over medium heat until it dissolves and turns into a light amber syrup, which usually takes about 3–5 minutes.
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Add the walnuts back in and quickly coat walnuts in the caramel before it thickens. Let them bubble for an additional minute, then immediately spread them on your prepared sheet, separating any clusters before they harden.
Once cooled completely, they develop the perfect snap and crunch.
Oven-Baked Method
For the oven version, preheat to 300°F (150°C) and line a baking sheet with parchment. In a large bowl, whisk the egg white, water, and vanilla until frothy—this helps the sugar mixture cling evenly. Add granulated sugar, light brown sugar, cinnamon, and salt, then stir until sandy. Fold in the walnuts and toss thoroughly so the frothy mixture and sugars coat walnuts evenly. Spread them in a single, even layer on your baking sheet without crowding. Bake for 35–40 minutes, stirring halfway (or every 10 minutes if using chopped nuts). As they cool, the coating becomes crisp, light, and beautifully sweet.
Once both versions have cooled completely, break apart any larger clusters. They’re ready to scatter over salads, top cheesecakes, fold into brownie batter, or serve alongside fruit and aged cheeses on rustic cheese plates.
Storage
Keep the candied walnuts in an air-tight container at room temperature for 2–3 weeks—they stay crunchy and flavorful the whole time. Don’t refrigerate them, as moisture leads to stickiness. For extended storage, freeze in an air-tight container or freezer-safe bag for up to 2 months. Re-crisp in a 300°F oven for 5–10 minutes if needed.
Tips & Tricks for Candied Walnuts
- Have your baking sheet pan lined before beginning—caramel sets fast.
- Toast the nuts first for richer flavor and a deeper crunch.
- Use a silicone mat for easy cleanup, especially with sticky sugar mixtures.
- Add a pinch of cayenne for spicy-sweet heat.
- Use pumpkin spice instead of cinnamon for a fall-forward treat.
- Add a drop of almond extract for a more complex aroma.
- Cook the nuts fully to avoid stickiness—if they soften from humidity, a few minutes in a 300°F oven will restore the crunch.
- Swap in other nuts like pecans, almonds, cashews, or pumpkin seeds; the sugar mixture works across the board.
- Make them ahead—they stay fresh for weeks in an airtight container.
- For gifting, the oven method gives a sturdier, cookie-like coating that holds up best in bags or boxes.
- They freeze well; store in an airtight container for up to 2 months.
Similar Recipes
If you love these sweet, crunchy Candied Walnuts, you’ll want to try them on some of my other desserts. They pair perfectly with the warm spices in my Apple Crumble Cheesecake or Cranberry Cheesecake. To keep with the caramelization theme, sprinkle them over my Salted Caramel Cupcakes.
If you make this recipe, don’t forget to tag me on Instagram or comment below so I can see how you enjoy this crunchy little treat!
Candied Walnuts
Ingredients
Stovetop Version
- 2 cups walnut halves (or 1¾ cups chopped walnuts) 200g
- ½ cup granulated sugar 100g
- 2 tbsp water
- 1 tbsp unsalted butter
- Pinch of salt
- ¼ tsp cinnamon optional but nice
Oven Version (with egg whites)
- 2 cup walnut halves (or 1¾ cups chopped walnuts) 200g
- ½ cup granulated sugar 100g
- ¼ cup light brown sugar 50g
- 1 tsp cinnamon
- ¼ tsp salt
- 1 egg white
- 1 tbsp water
- 1 tsp vanilla extract
Instructions
Stovetop Version
- Prepare a baking sheet by lining it with parchment paper, or a silicone mat.
- Place the walnuts in a dry skillet over medium heat and stir for about 3–4 minutes until fragrant and lightly toasted, then remove and set aside.
- Add the granulated sugar, butter, water, salt, and cinnamon (if using) to the same skillet and cook over medium heat, stirring occasionally, until the sugar dissolves and turns light amber, about 3–5 minutes.
- Add the walnuts back in, stirring quickly to coat them evenly in the caramel. Cook for one minute.
- Once the walnuts are coated in the syrup, spread them out on the prepared baking sheet, and use a spatula to separate the pieces before they harden. Let them cool completely before using.
Oven Version
- Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the egg white, water, and vanilla until frothy, about 1–2 minutes. Add the sugars, cinnamon, and salt, then stir to combine.
- Add the walnuts and toss until evenly coated.
- Spread the walnuts in a single layer on the prepared sheet without crowding.
- Bake for 35–40 minutes, stirring once halfway through for halves, or every 10 minutes if using chopped walnuts.
- Let cool completely on the pan. They’ll crisp up more as they cool.
Storage
- Store at room temperature in an airtight container for up to 3 weeks. Avoid the fridge—moisture makes them sticky.
