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Soft candied walnuts are a letdown, so I tested the stove against the oven. The stovetop batch came out glazed and not as crunchy. The oven gave me real crunch once I cut the bake time to 30 minutes, after burning my first batch. Six ingredients, and they’re great on everything from salads to ice cream!
Delicious and easy recipe! Thanks Beth. I will definitely be making these again!
-Janet
You will love this Candied Walnuts Recipe
I tested this recipe like I test every recipe, trying every method and ratio until I land on the best result. I started with the stove against the oven. Then I burned my first batch! (Yes, I burn things too.) So my first change was cutting the total bake time from 45 minutes to 30.
The oven version won. Those walnuts have the classic crunch I want from candied nuts. The stovetop batch came out more glazed and not quite as crunchy.
Next, I tested cinnamon. My first batches didn’t have any, but once I added it, I knew I wouldn’t go back! The 1 tablespoon in the recipe doesn’t overpower the walnuts. If you love cinnamon, add up to 2 tablespoons.
Keep this one in your back pocket. They’re a great snack on their own, and just as good on salads and ice cream!
Candied Walnut Recipe Ingredients
Six simple ingredients. That’s all it takes to make a snack you can’t stop eating.
- Water: Whisked with the egg white until frothy.
- Walnuts: Use whole walnuts. Pecans, macadamia nuts, peanuts, almonds, hazelnuts, and cashews work too.
- Granulated sugar: This makes the crunchy candied coating.
- Ground cinnamon: I use 1 tablespoon. Love cinnamon? Go up to 2.
- Salt: Balances the sweetness.
- Egg white: This is what makes the cinnamon sugar stick. It also keeps the coating crunchy instead of sticky.
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 sheets. Spread the coated walnuts in a single layer on the prepared baking sheets.
- 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!
Oven vs Stovetop Candied Walnuts
I made this recipe both ways while testing. The oven won on texture and on effort.
Oven: Crunchy all the way through, with that classic candied nut texture. It bakes for 30 minutes, but it’s mostly hands off. You stir once halfway through and that’s it.
Stovetop: A lot more hands on time. You’re standing at the stove the whole time, and the walnuts still came out more glazed and not quite as crunchy.
Want real crunch and your hands free? Go with the oven!
Tips for the Best Candied Walnuts
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 Candied Walnuts for Salad and More
There are so many great ways to use these little crunchy treats. Here are my favorites:
- Bagged or jarred up as an edible gift for Christmas or any holiday
- As a sweet snack, straight from the container
- On a cheese plate or charcuterie board
- On top of salads
- On yogurt parfaits
- On ice cream sundaes, or any ice cream
How to Store Candied Walnuts
To store: Keep candied walnuts in an airtight container at room temperature for up to 4 weeks.
To freeze: Freeze them in a freezer bag or airtight container for up to 2 months.
Candied Walnut Recipe FAQs
In an airtight container at room temperature, they last up to 4 weeks. For longer storage, freeze them in a freezer bag or airtight container for up to 2 months.
Yes! Pecans, macadamia nuts, peanuts, almonds, hazelnuts, and cashews all work in place of the walnuts.
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.
So easy to make and so delicious! The toasty taste of the walnut makes them 1000x better than ones I have make in the past!
-Michelle
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
Video
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.1 large egg white, 1 Tablespoon water
- 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.5 cups (640g) whole 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.1 ½ cups (297g) granulated sugar, 1 Tablespoon ground cinnamon, ½ teaspoon salt
- Spread the coated walnuts in a single layer on the prepared baking sheets.
- 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!
Last Step: I’d love to hear what you think. Leave a rating and comment here.
Can you use pecans instead of walnuts?
I make this every year only I use almond and cashews always a big hit.
I am excited to try this recipe. Have you ever used a different nut like pecans or almonds? Just wondering if they could be inter changed.
I already made this recipe and it’s delicious, tasty and you can’t eat just one.
Going to make 👍
So easy to make and so delicious. The toasty taste of the walnut makes them 1000x better than ones I have make in the past. One batch fills 9 half pint jars perfectly.
Delicious and easy recipe! I used a combination of walnuts and pecans. Thanks Beth. I will definitely be making these again!