Candied Walnuts
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These crunchy Candied Walnuts have just the right mix of sweet, salty, and toasty flavors. There are only a few basic ingredients required, and you can make a whole batch in less than an hour. They’re great on salads, served with a cheese board, or enjoyed straight from the jar as a snack.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Candied Walnuts
- More Recipes With Nuts
A good candied walnut is such a fun treat. Your whole family will love this crunchy, delicious snack. You can eat them straight from the pan, use them to top a fresh fall salad, plop them on top of a cheesecake with some caramel sauce, or bag them up for fun, homemade gifts.
Here’s Why You’ll Love This Recipe
- Simple ingredients: Just six basics you probably have on hand.
- Crunchy, sweet, and salty: Perfect for snacking or adding to salads or desserts.
- Great for gifting or snacking: Package them up for the holidays or keep them in a jar for a perfect homemade snack.
- Easy oven-baked method: No stovetop stirring or candy thermometers needed!
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Egg white: Helps the sugar stick to the walnuts and gives them a crisp coating.
- Walnut halves: Other types of nuts can also be used, but walnuts are my favorite.
- Granulated sugar: Adds that candy-like crust.
- Kosher salt: Don’t substitute with table salt. It often contains iodine, which will affect the flavor.
In Photos: How To Make Candied Walnuts
Step 1: Prep the oven and pan
Heat your oven to 250°F, and line a baking sheet with parchment paper.
Step 2: Whisk the egg white
In a large bowl, beat the egg white with the water until frothy.
Step 3: Coat the walnuts
Add in the walnuts, sugar, and salt. Toss until everything is well coated.
Step 4: Spread and bake
Use a slotted spoon to lift the walnuts out of the bowl, letting the excess egg white drip off. Spread them out in a single layer on your prepared baking sheet.
Step 5: Bake low and slow
Let the walnuts bake for 40 minutes. Stir once or twice during baking so they don’t clump together.
Step 6: Cool completely
Let the walnuts cool on the pan. They’ll continue to crisp up as they cool.
Helpful Tips and Tricks
- Use parchment paper for easy cleanup and to prevent sticking. Non-stick foil will also work.
- Stir once or twice during baking so everything is evenly coated and doesn’t clump.
- Let them cool completely before storing. If they’re still warm, trapped heat can cause moisture and make the coating soft.
- Add a pinch of cinnamon or cayenne for a little flavor twist.
More Recipes With Nuts
- Double Chocolate Brownie Cheesecake
- Caramel Pecan Cheesecake
- Cinnamon Pecans
- Pistachio Chocolate Chip Cookies
- Orange Sriracha Glazed Carrots with Goat Cheese and Pistachios
- Pecan Pie Recipe
- Orange Walnut Braids
Candied Walnuts
Ingredients
- 1 large (30 g) egg white
- 1 tablespoon (15 g) water
- 2 cups (234 g) walnut halves
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon (6 g) kosher salt
Instructions
- Preheat the oven to 250 degrees F and line a baking sheet with parchment paper.
- Beat the egg white with the water.
- Add the walnuts, sugar, and salt.
- Toss to coat, then spread in an even layer on the prepared baking sheet.*
- Bake for 40 minutes, then cool completely.**
