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I tested multiple methods for these candied walnuts, starting with both stove and oven options. After burning my first batch (yes, even experienced bakers burn things!), I adjusted the bake time to 30 minutes. The oven method gave the perfect crunch, while the stove version was more glazed and less crispy.
You will love this Candied Walnuts Recipe
I tested this recipe just like I do any other, trying all methods and ratios to ensure I’m producing the best possible result. I started by testing the stove vs the oven. I actually burnt my first batch! (Yes, experienced bakers burn things, too!) First recipe adjustment: make the total bake time 30 minutes as opposed to 45.
Through that testing though, I found that I preferred the oven version because they have the quintessential crunch that I associate with candied nuts. The nuts made on the stove came out more glazed and not quite as crunchy.
I also experimented with adding cinnamon. Originally, I hadn’t added cinnamon, but once I did, I knew I wouldn’t go back! The 1 tablespoon of cinnamon I use in the final recipe doesn’t make them overly cinnamon-y. If you love cinnamon, I would recommend adding up to 2 tablespoons.
This is one of those recipes you need in your back pocket because it’s so versatile. Sure, it’s a delicious snack, but these little crunchy pieces of goodness also elevate so many other recipes. Think anything from the top of salads to the top of ice cream!
Keep reading for all my best tips for the best results, plus ways to use this recipe, storage, and more.
Candied Walnut Recipe Ingredients
Just six simple ingredients combined and cooked with the right method, and the end product is an addicting snack that’s also great to use in so many other recipes (keep reading for ideas). Get the full recipe and all my best tips below. Here is a summary of what you’ll need for this recipe:
- Whole walnuts
- Granulated sugar
- Ground cinnamon
- Salt
- Egg white
- Tablespoon water
How to Make Candied Walnuts
This recipe is so easy, and the final product is addictively good! Make these for holidays and year-round for things like salad toppers (or snacks). Keep reading for the full recipe and my best tips below. Here are the easy steps:
- Prep oven and baking sheets. Preheat your oven to 300°F (150°C). Line 2 large baking sheets with silicone mats or parchment paper.
- Mix egg white and water. In a large mixing bowl, whisk together the egg white and water until frothy.
- Coat walnuts. Add the walnuts to the bowl, stirring to coat them well with the egg white mixture. This will help the sugar mixture stick to the walnuts.
- Combine remaining ingredients. In a separate bowl, combine the sugar, cinnamon, and salt. Pour this mixture over the walnuts and toss until all the nuts are evenly coated.
- Transfer walnuts to baking sheet. Spread the coated walnuts in a single layer on the prepared baking sheet.
- Bake & stir. Bake in the preheated oven for 15 minutes. Remove the sheets, stir the walnuts to ensure even baking, then return them to the oven.
- Continue baking. Bake for an additional 15 minutes, or until the walnuts are crisp and the sugar coating is golden and no longer wet.
- Cool. Allow the walnuts to cool on the baking sheet. The coating will harden as they cool.
- Enjoy! Once completely cooled, store the candied walnuts in an airtight container. Enjoy them as a snack, topping, or gift!
Candied Walnut Tips
For the best candied walnuts, follow these tips:
- Spread out right after coating: Once you have finished coating the nuts in their candy coating, immediately transfer them to the lined baking sheet and spread them out so they don’t have a chance to clump together and stick.
- Don’t have parchment or a Silpat? Butter your baking sheet and pour out your nuts on that. I don’t recommend wax paper, since the hot sugar will melt the wax, making everything even more sticky.
- Don’t under-bake: Look for a golden sugar coating (no longer wet) and a toasty smell. Underbaking will result in a softer texture, not the crunchiness we’re going for.
- Allow them to cool completely: The candying process finishes as they cool, with the mixture fully hardening, so don’t rush this part of the process.
How to use this recipe for Candied Walnuts
There are so many great uses for these little crunchy treats. Here are some of the best ways to use them:
- As is, they make a perfect sweet snack
- Great addition to a cheese plate or charcuterie board
- Perfect topping for salad recipes
- Great topping for a yogurt parfaits
- Crunchy topping for ice cream sundaes, or any other ice cream
- Bag or jar them up as an edible gift for Christmas or any other holiday
How to Store Candied Walnuts
Candied walnuts can be stored in an air-tight container at room temperature for a few weeks. For longer storage, they also freeze well in a freezer-bag or airtight container for up to 2 months!
Candied Walnut Recipe FAQs
If your candied walnuts come out too soft, you probably didn’t bake them long enough. Be sure to follow the recommended bake time for crispy walnuts.
The best way to ensure your candied walnuts are not too sticky, bake them in the oven for the recommended time. If the coating mixture has too much liquid (like water or a wet sweetener like honey), it may not dry completely. Using an egg white-based coating instead of syrups keeps the nuts crunchy without making them sticky.
Here are my three best tips for keeping candied walnuts from sticking together:
Use Parchment paper or Silicone Mat: Spread the walnuts on a sheet of parchment paper on a baking sheet or silicone baking mat to prevent sticking while they bake and cool.
Separate While Baking: Arrange the walnuts in a single layer on the baking sheet with some space between them. (This is why I suggest dividing them between 2 baking sheets!) Bake for 15 minutes, then use a spatula to gently stir and bake for another 15 minutes until crunchy.
Cool Completely: After baking, let the walnuts cool completely in a single layer on the baking sheet. This allows the coating to harden, making the nuts less likely to stick.
More Recipes with Nuts
- Banana Nut Muffins Recipe
- Kitchen Sink Cookie Recipe
- Mini Turtle Cheesecakes
- Homemade Banana Nut Bread
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Candied Walnut Recipe
Ingredients
- 5 cups (640g) whole walnuts
- 1 ½ cups (297g) granulated sugar
- 1 Tablespoon ground cinnamon
- ½ teaspoon salt
- 1 large egg white
- 1 Tablespoon water
Instructions
- Preheat your oven to 300°F (150°C). Line 2 large baking sheets with silicone mats or parchment paper.
- In a large mixing bowl, whisk together the egg white and water until frothy.
- Add the walnuts to the bowl, stirring to coat them well with the egg white mixture. This will help the sugar mixture stick to the walnuts.
- In a separate bowl, combine the sugar, cinnamon, and salt. Pour this mixture over the walnuts and toss until all the nuts are evenly coated.
- Spread the coated walnuts in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Remove the sheets, stir the walnuts to ensure even baking, then return them to the oven.
- Bake for an additional 15 minutes, or until the walnuts are crisp and the sugar coating is golden and no longer wet.
- Allow the walnuts to cool on the baking sheet. The coating will harden as they cool.
- Once completely cooled, store the candied walnuts in an airtight container. Enjoy them as a snack, topping, or gift!
Notes
I don’t recommend wax paper, since the hot sugar will melt the wax, making everything even more sticky.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
