With just a few ingredients and only 15 minutes, you can make a batch of these candied walnuts. Use them as a sweet snack or a finishing touch to your favorite desserts.
Why you will love this recipe
Making candied walnuts at home is surprisingly simple, and they taste so much fresher than store-bought. The process only takes about 15 minutes, and the result is crunchy, sweet, and slightly salty walnuts that you can use in endless ways. You’ll only need walnuts, sugar, and a pinch of salt, so it’s a great go-to recipe when you’re short on ingredients but want something special.
Cooking tips
Work quickly: Caramel hardens fast, so have your baking sheet and forks ready before adding the walnuts to the pan.
Avoid stirring the sugar too early: Wait until you see the edges melting before swirling the pan or mixing with a spatula to prevent clumping.
Add extra flavor: You can add a pinch of cinnamon or cayenne with the salt for a unique flavor.
How to make candied walnuts
Prepare the baking sheet: Start by lining a baking sheet with a silicone mat or parchment paper to prevent sticking. This step will make cleanup a breeze and ensure the walnuts don’t stick to the pan.
Melt the sugar: Place a saucepan over medium heat and add the sugar, spreading it evenly to cover the bottom of the pan. Be patient as it heats up—there’s no need to stir at first. When you see the edges begin to melt and turn golden, you’ll know it’s time to start gently swirling the pan to help the remaining sugar melt evenly.
Stir in the walnuts: Once the sugar has fully melted into a rich amber caramel, reduce the heat to low and add the walnuts and salt. Stir quickly to coat each walnut with the caramelized sugar, as it will begin to set fast.
Separate and Cool: Dump the coated walnuts onto your prepared baking sheet and, using two forks, separate them as best you can. Don’t worry if they stick together in places; you can always break them apart once they’ve cooled.
Break off extra caramel: After the walnuts have cooled completely, break off any excess bits of caramel and enjoy!
Are you looking for more easy-to-make sweet treats? Look no further! Check out this delicious Honeycomb candy, these Meringue cookies, or these Chocolate covered strawberries that you can make with store-bought puff pastry.
Storage tips
Store your candied walnuts in an airtight container at room temperature for up to two weeks. This will keep them fresh and crunchy for longer, but they’re so delicious they might not last that long!
Recipe card
Candied walnuts
Equipment
- Digital kitchen scale
- Saucepan
Ingredients
- 150 g walnuts
- 150 g sugar
- ½ teaspoon salt
Instructions
- Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a saucepan, add the sugar so it evenly covers the bottom. Place over medium heat and wait until the sugar starts melting.
- Once the sugar around the edges of the pan has melted and turned golden, start swirling the pan occasionally to help the sugar in the center melt. You can use a rubber spatula to gently stir and help melt any remaining bits of sugar.
- When all the sugar has melted and turned an amber color, reduce the heat to low. Add the walnuts and salt, stirring to coat the walnuts evenly with the caramel. Work quickly.
- Transfer the walnuts onto the prepared baking sheet and use two forks to separate them. The sugar will begin setting very quickly, so continue to work as fast as possible. Don’t worry if the walnuts have some uneven edges or thin sugar strings attached; these can be removed once the sugar has fully set.
- Once the sugar has cooled to room temperature and completely hardened, break off any excess caramel bits from the walnuts. Place your candied walnuts in a bowl and serve.
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