Candied Walnuts

This candied walnuts recipe makes sweet and crunchy walnuts that are perfect for snacking, as a topping, or as a gift.

Candy-coated walnuts only need a handful of ingredients, a dash of cinnamon, and a little oven time. Easy peasy!

They are so rich and sweet with a hint of warm cinnamon.
Crunchy and slightly caramelized, they are the perfect blend of sweet and salty nuttiness.
These are perfect for serving with goat cheese and adding to an appetizer platter or a charcuterie board.

brown sugar , water , salt , walnuts , egg , cinnamon with labels to make Candied Walnuts

What You’ll Need To Make Candied Walnuts

Walnuts: It’s okay if the halves aren’t ‘whole,’ but be sure to use raw walnuts that aren’t salted or seasoned.

Sugar: Brown sugar gives a caramel flavor to candied walnuts, but you can use white sugar or a sugar-free sweetener if you like. Whisk in some maple syrup in Step 4 for a sweeter flavor.

Egg White: Egg white is beaten with water until foamy, which helps the sugar and spices stick and creates a crisp coating.

Variations: Besides walnuts, other nuts to use are pecans, almonds, and cashews. Make them separately or as a combination. Swap out the cinnamon for apple pie spice or pumpkin pie spice for a more festive flavor. Add a teaspoon of vanilla extract, or to make it spicy add some cayenne pepper.

ingredients in pan to make Candied Walnuts

whipped eggs in a bowl to make Candied Walnuts

How to Make Candied Walnuts

Boil, rinse, and dry walnuts.
Mix brown sugar, cinnamon, and salt.
Whisk egg white and add walnuts.
Coat walnuts with cinnamon sugar and bake (recipe below).

sheet pan of Candied Walnuts and some in a bowl

How to Store Candied Walnuts

Keep candied walnuts in a sealed container, mason jar, or zippered bag at room temperature for 1 to 2 weeks. They will keep in the refrigerator for 1 month. Freeze them in a zippered bag for up to two months.

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This candied walnuts recipe makes perfectly sweet caramelized nuts.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Cook ModePrevent your screen from going dark

Bring a medium pot of water to a boil. Add walnuts and boil for 5 minutes to remove the bitter taste of the skins. Rinse nuts with cold water, drain well, and spread out on a paper-towel-lined tray to dry.
Preheat oven to 300°F. Line a baking sheet with parchment paper.
In a small bowl stir together the brown sugar, cinnamon, and salt. Set aside.
In a large bowl, whisk the water with the egg white until airy and light. Add the walnut halves and stir to coat.
Sprinkle the sugar mixture over the walnuts. Mix well and spread evenly onto the prepared baking sheet.
Bake for 40-50 minutes, stirring occasionally, until walnuts are toasted and the sugar has caramelized.

Leftovers will keep in an airtight container at room temperature for 1-2 weeks. They will keep longer in the refrigerator – 1 month. Or keep in an airtight container in the freezer for 1 month.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Snack

Cuisine American

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