This sweet Candied Walnuts Recipe makes the reliable salad topper or tasty snack. They’re simple to prepare and great to package up and give as a gift.
author’s note
Candied Walnuts I Could Honestly Eat By The Handful!
Making candied pecans has always been a holiday tradition for me, and It is satisfying to batch-making them to keep on hand for salads. But after visiting a restaurant and trying candied walnuts on a salad, I knew I had to recreate them at home.
Let me tell you—there are few things better than fresh candied walnuts! They’re absolutely satisfying, and the way they make your house smell is reason enough to whip up a batch.
Plus, they’ve become my go-to holiday gift. Just package them in a mason jar or a bag, tie on a bow, and you’ve got the reliable festive treat!
Candied Walnuts Recipe Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Walnut halves | Pecans work if you want a sweeter, softer nut. |
| Granulated sugar | Stick with regular sugar for the best crisp coating. |
| Brown sugar | Light or dark brown sugar both work. |
| Egg white | Save the yolk for cookies, a dutch baby, or creme brûlée. |
| Cinnamon | Try pumpkin pie spice or apple pie spice for a seasonal twist. |
| Vanilla extract | Almond extract gives a bakery-style flavor. |
Quick Tip
Reserve the egg yolk to use in one of a reliable sweet recipes: these cinnamon roll cookies, this dutch baby, or from-scratch creme brûlée!)
How To Make Candied Walnuts Recipe
- 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
If the candied walnuts recipe turns sticky, spread them on a lined sheet pan and bake at 325°F for 5 to 15 minutes. Watch closely so they don’t burn.
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.
Storage
- Keep this candied walnuts recipe at room temp for 2 weeks. For longer storage, place in an airtight container in a cool, dark spot for up to 1 month.
- Freeze for up to 2 months. To thaw, remove from the bag and let sit at room temp to avoid softening.
More Seasonal Treats:
Desserts
Rolo Pretzel Turtles
Desserts
Toffee Recipe
Christmas
Peppermint Bark Recipe
Desserts
Buckeye Candy Recipe
