These candied walnuts are a delightful blend of sweet and crunchy, perfect for elevating any dish or snack. With just 10 minutes of prep and 50 minutes of baking, you’ll create a treat that’s irresistibly glossy and packed with rich, nutty flavor. The caramelized sugar coating adds a satisfying crunch, while the walnuts retain their natural earthy depth. Whether sprinkled over salads, paired with cheese, or enjoyed on their own, they’re a versatile indulgence that’s hard to resist.
Each bite offers a symphony of textures—crisp, sticky, and buttery—making them a crowd-pleaser for any occasion. Packed with protein, fiber, and essential nutrients, these walnuts are as nourishing as they are delicious. In just an hour, you’ll have a decadent snack that’s both wholesome and indulgent, perfect for sharing or savoring solo.
Ingredients for Candied Walnuts
- 1 large egg white (room temperature works best)
- 1 teaspoon water
- 1 teaspoon vanilla extract (optional, but adds flavor)
- 2 cups (225 g) halved shelled walnuts (pecans or almonds can be substituted)
- ⅓ cup (70 g) sugar
- ⅓ cup (70 g) light brown sugar (tightly packed)
- 1 teaspoon ground cinnamon (adjust to taste)
- ¼ teaspoon salt (enhances sweetness)
Step-by-Step Instructions
- Preheat oven to 250°F (120°C) and line a cookie sheet with parchment paper.
- In a large bowl, combine egg white, water, and vanilla extract. Whisk vigorously for 30 seconds until the mixture is foamy and frothy.
- Add the walnuts to the bowl and stir until they are fully coated in the egg white mixture.
- In a separate bowl, whisk together the sugar, light brown sugar, cinnamon, and salt until well combined.
- Pour the sugar mixture over the walnuts and stir until the nuts are evenly coated.
- Spread the walnuts in a single, even layer on the prepared cookie sheet.
- Bake for 45-50 minutes, removing the cookie sheet every 15 minutes to stir and flip the walnuts with a spatula. Make sure to mix in any sugar mixture that settles on the pan to prevent burning.
- The candied walnuts are done when they appear dry and there is no liquid left on the nuts or pan.
- Allow the walnuts to cool for at least 15 minutes before enjoying. Store any leftovers in an airtight container at room temperature.
Perfect Pairings: Serving Suggestions
These candied walnuts are a versatile treat! Sprinkle them over salads for a sweet crunch, or add them to yogurt or oatmeal for a breakfast upgrade. They also make a delightful topping for ice cream or a tasty addition to charcuterie boards. Pro tip: Pair them with cheese like brie or goat cheese for a sweet and savory combo!
Storage Secrets: Keeping Them Fresh
Store your candied walnuts in an airtight container at room temperature for up to 2 weeks. If you want to extend their shelf life, pop them in the fridge for up to a month or freeze them for up to 3 months. Just make sure they’re completely cool before storing to avoid moisture buildup.
Recipe Twists: Fun Variations to Try
Switch up the flavors by experimenting with different spices! Swap cinnamon for nutmeg or cardamom, or add a pinch of cayenne for a spicy kick. You can also use other nuts like pecans or almonds for a unique twist. Feeling adventurous? Drizzle melted chocolate over the cooled walnuts for an extra indulgent treat.
Time-Saving Tips for Busy Cooks
To save time, prep the sugar mixture while the oven preheats. If you’re making a double batch, use two cookie sheets to bake them simultaneously—just rotate the pans halfway through for even cooking. Quick cleanup tip: Soak the parchment paper in warm water after baking to easily remove any stuck-on sugar.
Common Questions Answered
Can I use a different sweetener?
Yes, but granulated and brown sugar work best for that classic candied texture.
Why stir every 15 minutes?
This ensures even coating and prevents burning.
Can I skip the egg white?
The egg white helps the sugar stick, so it’s essential for the recipe’s success.
How to Make Candied Walnuts
Ingredients
- 1 large egg white
- 1 teaspoon water
- 1 teaspoon vanilla extract
- 2 cups halved shelled walnuts (225 g)
- ⅓ cup sugar (70 g)
- ⅓ cup light brown sugar (70 g) tightly packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 250F and line a cookie sheet with parchment paper.
- Combine egg white, water and vanilla in a large bowl and whisk vigorously for 30 seconds (mixture should be foamy/frothy).
- Add walnuts and stir until all walnuts are coated in egg white.
- In a separate bowl, whisk together the sugars, cinnamon, and salt.
- Pour the sugar mixture over the walnuts and stir until completely combined.
- Spread nuts in an even layer onto prepared cookie sheet.
- Bake on 250f for 45-50 minutes, removing cookie sheet from oven every 15 minutes and using a spatula to stir/flip the walnuts (be sure to stir ALL of the sugar mixture as well, or it may burn to the pan).
- Candied walnuts are done when they appear dry and there is no liquid left on the nuts or on the pan.
- After baking, allow to cool at least 15 minutes before enjoying.
- Store uneaten candied walnuts in an airtight container at room temperature.