These easy Candied Walnuts take only a few minutes to make. They’re so good, you’ll want want to make a few batches.
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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
- Cellophane Bags
- Candy Tins
- Polka Dot Treat Boxes
- Decorative Jars
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Easy Candied Walnuts
Equipment
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Ingredients
- 1 cup walnuts
- ½ cup sugar
- 1 tablespoon butter
- ¼ 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.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.