Candied Walnut Recipe

close up of candied walnuts spread out on brown paper

5 from 4 ratings

I tested every single step and ingredient to make sure my candied walnuts recipe was the absolute best there is. From the cooking process to the exact amount of sugar and spice, you cannot go wrong when you follow my tried-and-true recipe.

Prep Time5

Cook Time30

Course: Dessert

Cuisine: American

Keyword: candied walnuts

Servings: cups

Author: Beth

Equipment

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 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!

Video

Notes

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.

Nutrition