These Candied walnuts are perfect jewel-like adornments to almost every salad and so many side dishes, like my roasted Brussels sprouts. I do however love having bowls of them scattered about at get-togethers so guests can grab a handful to snack on.
What You’ll Need for This Recipe
Walnuts: No need to toast them before using and halves are preferred.
How to make candied walnuts
Before you get started:Have everything you need laid out, the parchment paper, trivet, forks, nuts, everything. Once the caramel is golden brown you need to WORK FAST!
1. Place a sheet of parchment paper or a silicone mat onto a heat-proof surface. Add sugar to a medium heavy-bottomed sauce pot.
2. Add water and swirl around so the sugar melts a bit.
3. Place the pot over medium-high heat and bring to a boil.
4. Once the sugar is hot and really bubbling add the walnuts in and stir with a wooden spoon so all the nuts are coated in sugar.
5. Continue to regularly mix the nuts while the sugar caramelizes.
6. Once the nuts are coated in a golden brown caramel remove them from heat and use forks to transfer the nuts individually onto parchment paper to cool completely.
Pro Tips for this recipe
- Use a Heavy-bottomed pot for this. If you use a thin pan the side gets REALLY hot and can burn the sugar.
- Leave the candied walnuts in the pot when they’re done and quickly transfer them one by one or in small groups to a sheet of parchment paper. They will cool down much quicker and be harder to separate if you dump them all out at once.
- The walnuts are done once they reach a golden brown color. Stir, stir, stir and keep an eye on them as they will burn quickly.
- Normally I’m all about toasting nuts BUT they are basically toasting in the HOT sugar so go ahead and just use raw nuts.
- You can sprinkle on spices like cinnamon toward the end of cooking in the sugar. Just mix together a bit before separating.
- I love a sprinkle of sea salt just after they’re spread out on the parchment paper.
Frequently asked questions
How can you use them?
Aside from snacking on their own, candied walnuts are great for sprinkling on salads, decorating cakes, roughly chopped and sprinkled on roasted vegetables or ice cream sundaes!
How should you store them?
You can store your candied walnuts in an airtight container, like a glass jar, for about a week. They key is to avoid humidity which will make the sugar coating sticky.
How do you fix sticky Candied Walnuts
Spread out any overly sticky ones on a silicone or parchment-lined baking sheet and bake for about 10 minutes at 325F
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this candied walnut recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Candied Walnuts
Ingredients
- 1 cup walnuts 125g
- 1/2 cup sugar 100g
- 1/4 cup water 60mL
- 1/4 tsp salt 2g
Instructions
- Lay out 2 sheets of parchment paper or silicon mats on a heat proof surface. You can use your counter top or a baking sheet. It's a good idea to have a trivet for your pot nearby as well.
- Add sugar and water to a medium heavy-bottomed pot. Swirl the pot around so the sugar melts.
- Place pot over medium-high heat and bring the sugar to a boil.
- Once the sugar is bubbling away add a generous cup of walnuts in and mix with a wooden spoon so the nuts are completely coated. Sprinkle salt on and continue to mix the nuts regularly as the sugar caramelizes.
- When the sugar is golden brown remove pot from heat and use forks or tongs to quickly remove the nuts one at a time, or in small groups and place on the prepared parchment or silicone sheets.
- Use your forks to separate any nuts that are touching and allow to cool completely.
Notes
- Use a Heavy bottomed pot for this. If you use a thin pan the side gets REALLY hot and can burn the sugar.
- Leave the walnuts in the pot when they're done and quickly transfer them one by one or in small groups to a sheet of parchment paper. They will cool down much quicker and be harder to separate if you dump them all out at once.
- The walnuts are done once they reach a golden brown color. Stir, stir, stir and keep an eye on them as they will burn quickly.
- Normally I'm all about toasting nuts BUT they are basically toasting in the HOT sugar so go ahead and just use raw nuts.
- You can sprinkle on spices like cinnamon toward the end of cooking in the sugar. Just mix together a bit before separating.
- I love a sprinkle of sea salt just after they're spread out on the parchment paper.
