These easy Candied Walnuts take only a few minutes to make. They’re so good, you’ll want want to make a few batches.
Have you ever wondered how they make those delicious candied nuts you get at fairs and other events?
Wonder no more! This is one of the best candied walnuts recipe I have ever tried.
These easy Candied Walnuts take only minutes to make and there are only a few simple ingredients you probably already have on hand.
When I make this recipe, I usually double (or triple) it. Everyone loves these nuts. They’re perfect to snack on or even to give as gifts.
If you like this recipe, you’ll probably also like these Cinnamon Crusted Pecans.
Tips for Making Easy Candied Walnuts
- Measure out all of the ingredients ahead of time.
- This recipe doesn’t take long to make but you can’t really walk away from it – it can burn quickly.
- Layout a piece of parchment paper before you start making the recipe. Trust me on this step. I love these pre-cut parchment sheets
.
- Use a non-stick skillet
to make clean up easier.
Beautiful Ways to Package these Easy Candied Walnuts
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Easy Candied Walnuts
Made with walnuts, sugar, butter & cinnamon, these easy Candied Walnuts take a few minutes to make. They're so good, you'll want want to make a few batches.
Servings: 4 servings
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Ingredients
- 1 cup walnuts
- 1/2 cup sugar
- 1 tablespoon butter
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions
- Place a sheet of parchment paper on a rimmed baking sheet.
- Heat a large non-stick skillet oven medium heat.
- Add walnuts, sugar, butter, cinnamon and salt; stir to combine.
- Stir for 5 minutes or until sugar melts and becomes brown and sticky.
- Pour nuts onto parchment paper and immediately separate the nuts so they are not clumped. The caramelized sugar will harden very fast.
- Allow to cool before eating or packaging.
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Helpful Tips for All Recipes on It Is a Keeper
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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