Enjoy candied walnuts in just minutes with a super easy recipe (stovetop or oven), perfect for a snack, sprinkling over salads, yogurt, and dessert, and gifting over the holidays!
Add the sugar, butter, cinnamon, and salt to a large frying pan and heat over medium, constantly stirring until the sugar melts (about 2 minutes).
Add the walnuts and continue cooking and stirring for 3-4 minutes. Make sure to coat them well with the sugar mixture
Transfer the caramelized walnuts to a parchment-lined baking tray and quickly separate them into a single layer, not touching.Do this quickly (you have about 30 seconds) to separate the nuts before the candy coating begins to solidify. Using two spatulas at once will make this easier.
Set them aside to cool for at least 10 minutes or until they've cooled and hardened.
For Roasted Walnuts
Preheat the oven to 350ºF/175ºC and line a baking sheet with parchment paper or a silicone baking mat.Make sure to use raw walnuts for this method, as they'll toast in the oven.
Prepare the syrupy sauce in the skillet and toss the walnuts into it until well coated.
Transfer the walnuts to the prepared tray in a single layer, ensuring they aren't touching too much.
Bake for 12-16 minutes or until the candied nuts are golden brown and slightly crispy. The exact time will depend on your oven.
Remove the walnuts from the oven, allow them to cool (to harden) - and enjoy!Optionally, sprinkle some more cinnamon sugar blend over the nuts right out of the oven for extra crunchy sugar-coated walnuts.
Storage Instructions
Store: Store the cooled, hardened cinnamon candied walnuts in an airtight container for 7-10 days on the counter or 2-3 weeks in the fridge.If you live somewhere humid, this will cause the nuts to become sticky sooner, but an airtight container should help. Alternatively, you could re-purpose a silica gel pack found in another food item and pop it into the container to absorb moisture.Freeze: Store the cooled caramelized walnuts in a freezer-safe, airtight container for up to 2 months. Allow them to thaw for a few minutes at room temperature before enjoying them.
Notes
Use even-sized pieces: It's OK if a few smaller nut pieces are in the mix. However, they'll toast more evenly if they’re all a similar size. If you specifically want smaller pieces, chop the nuts before candying them so they’re still evenly coated.
Monitor the caramel: Otherwise, the sugar may burn and ruin the entire batch.
Work quickly: Once you transfer the cinnamon walnuts from the hot pan, you have about 30 seconds to spread and separate them before they solidify. Use 2 spatulas or forks to speed up the process.
Cool completely before storing: Otherwise, they’ll steam and remain sticky.
When serving: If using glazed walnuts as a topping, add them just before serving. Otherwise, the coating can soften, and they become sticky.
To add more flavor to glazed walnuts:
Vanilla extract:: Add a teaspoon. Only add it at the end of the cooking process so the flavor doesn’t cook off.
Nutmeg: For subtle added depth, add a small pinch of nutmeg.
Cayenne pepper: To add a subtle spicy kick to the canded walnut recipe.
Other spices: Instead of cinnamon, use a spice blend like pumpkin pie spice, gingerbread spice, or chai spice.
Herbs: Use 1 ½-2 Tbsp of fresh chopped herbs like rosemary, thyme, or sage.
Orange Zest: Add 1-2 teaspoons of the zest to the sugar mixture for a citrus flavor to the sugared walnuts.
Check the blog post for serving recommendations and answers to top FAQs!