Candied walnuts are a real treat. This protein-packed, sugary snack is super easy to make and fun to eat.
Course Dessert, Snack
Cuisine American, Chinese
Keyword candied walnuts, candied walnuts recipe, candy walnuts, glazed walnuts, how to make candied walnuts, recipe for candied walnuts, walnut recipes
Prep Time 2 minutesminutes
Cook Time 8 minutesminutes
Servings 4
Author Dawn Head
Ingredients
1cupraw walnut pieces
1tablespoonreal butter
2tablespoonswhile granulated sugar or coconut sugar
2tablespoonsbrown sugar or Sucanat
⅛teaspoonfine sea salt
½teaspoonpure vanilla extract
½teaspoonground cinnamon
pinchof ground cayenne optional
Instructions
Line a baking pan with parchment paper.
Melt the butter in a medium non-stick pan over medium heat. If you have heavy-bottomed pot, use it. Cast iron works well.
Quickly add in the sugar, salt, vanilla, cinnamon. Add cayenne (if desired).
Add the walnuts and stir to coat thoroughly. It is important to keep it moving so the butter and sugar don’t burn. Stir constantly until the nut are well coated and the sugar is melted.
Remove the nut mixture from the pan onto parchment paper. Quickly separate the walnuts so they don’t clump together. The sugar will cool fast, so you don’t have much time to separate them, hence the small batch.
Allow to cool for about 7 minutes. Eat and enjoy!
Notes
It's important to continue stirring to avoid scorching the sugar or burning the walnuts.Don't let it boil. Lower the temperature as necessary.Serve candied walnuts cold or reheat to serve warm.Cool completely before storing. Store glazed walnuts in the fridge for up to two weeks. Freeze for up to three months.You can use this candied walnuts recipe for other nuts or a combination of walnuts and other nuts. Use fresh nuts for the best flavor and crunch.Include larger and smaller pieces in this candied nut recipe. Make half the batch with cayenne and the other half without it.