Candied Walnuts are awesome for holiday appetizers, baking, snacking, and so much more. This easy recipe comes together in only 5 minutes with just walnuts, butter, and brown sugar. It’s a (mostly) healthy holiday recipe that couldn’t be easier to toss together!
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What’s in this Candied Walnut Recipe
This candied walnuts recipe is so simple. You just need walnuts, brown sugar, and butter, plus a few minutes of time to cook these up.
- Walnuts: They can be walnut halves or chopped walnuts, whichever you prefer.
- Butter: I like salted butter because the combo of salty and sweet really hits the spot! However, unsalted butter can certainly be used instead.
- Brown Sugar: Feel free to make your own by combining 1 cup of white granulated sugar and 1 TBSP (or more) of molasses.
PRO TIP: When you spread the walnuts out on a baking sheet to dry, make sure they’re not touching so they don’t stick together.
What else can I add?
Feel free to make this recipe for candied walnuts more fall-forward with a sprinkle of cinnamon and/or nutmeg. You can even spice things up (for that amazing balance of spicy and sweet) with some cayenne powder if you’re feeling adventurous.
This may happen when they aren’t cooked for long enough on the stove top. You want the sugar to fully dissolve into the hot melted butter, which helps it to crystalize.
Caramelized walnuts contain a number of healthy brain compounds, including vitamin E, folate, melatonin, omega-3 fats, and antioxidants. Yes you’re making them a little less skinny by adding the sugar and butter, but I still love this healthy snack!
Nope! While some baked walnut recipes require you to soak them beforehand, that’s not the case for this quick and easy walnut candy recipe.
How to Store
Once they’re totally cooled to room temperature, you can store candied walnuts in an airtight container at room temperature (preferably in a cool, dark place) for up to 2 weeks.
How to Freeze
Let the candied walnuts fully cool to room temperature prior to transferring them to a freezer-safe storage container. Properly stored in the freezer, candied walnuts will last for up to 2 months.
Serving Suggestions
Caramelized walnuts are such a tasty addition to baked cheese dips, salads, and baked goods. They’re even good all on their own! You definitely won’t have any trouble finding ways to eat up these tasty walnuts. One of my favorite ways to use them is on top of a brie bread bowl!
Candied Walnuts Recipe
Ingredients
- 1 cup walnut halves or chopped walnuts (We LOVE California Walnuts!)
- 1 tablespoon salted butter
- 1/3 cup dark brown sugar
Instructions
- Heat a medium nonstick skillet over medium heat.
- Add the walnuts, butter, and brown sugar and allow to melt, stirring with a spatula constantly to coat the walnuts. Once the walnuts are coated and the butter and sugar are fully melted, turn off the heat.
- Pour the walnuts onto a piece of parchment paper into one single layer, separating the walnuts to make sure they don’t dry clumped together.
- Allow to dry 2 minutes before putting in an airtight container or enjoying.
- Enjoy!
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I used walnuts and they came out beautiful. They’re a little crisp and sweet. Perfect addition to my salad. Thank you for sharing your recipe.
The sugar would not melt. I stirred and stirred and stirred. Ended up with clumps of brown sugar, but not on the walnuts. This is the second time I’ve tried this with the same result. Will not do it again.
Hi Rose, when this happens, it is usually due to contamination of the pot or utensils. Make sure everything is really clean and dry before starting!
I just got this same result – sugar isn’t fully melting down- but it’s definitely not due to wet or dirty utensils/pan. And my brown sugar is fresh. Bummer!
Hi Natalie, we recommend lowering the heat. Slow and steady is best with this recipe!
The sugar and butter did not stick to the walnuts. Ended up dumping in a pile on parchment to cool and hoping some sugar sticks as it cools.
Hi Amy, it sounds like there may have been too much butter or the mixture wasn’t cooked for long enough. It’s important to use a relatively low heat so you don’t burn the nuts, but enough to keep the mixture simmering and reducing to a sticky coating.
These are great made a number of batches
Sugar is tricky. The pan needs to be hot enough to melt the sugar (320°F) but not so hot that it burns. Get the pan hotter before starting, and then stir constantly (it took me about 10 min of constant stirring before all the sugar melted). It is clumpy at first but will eventually melt!
Mine came out perfect!! Thank you so much and so easy!!
Oh, no! We’re so sorry to hear that! I recommend taking the nuts off the heat before the sugar hardens too much, then spreading them out and letting them dry completely.
would this recipe work with Pecans as well?
please let me know.