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.