How to Make Easy Candied Walnuts
- Prep: Start by preheating your oven to 250 degrees. Then line a cookie sheet with tin foil or parchment paper so the sugar doesn’t stick to the pan.
- Coating: Mix together the granulated sugar, brown sugar, cinnamon, salt, and vanilla. In a separate bowl, quickly whisk your egg white until frothy.
- Walnuts: Toss the nuts with the egg white until they’re all coated. Remove the walnuts with a slotted wooden spoon and put them in the sugar mixture.
- Bake: Spread the sugar-coated nuts out evenly over the parchment-lined sheet and bake for 60 minutes. Stir the nuts every 10 minutes so they get toasted evenly. Continue to cook until they’re caramelized and no longer sticky. Remove from the oven and let them cool on the stovetop.
Recipes You can Use with Candied Walnuts
Frequently Asked Questions
If you’re looking for a classic and easy gift to give out this holiday season, consider making a big batch of Candied Nuts. Once they’ve cooled you can scoop the nuts into see-through gift bags and tie the top with a bow. They’re excellent as party favors or to give as a present to neighbors.
Absolutely! Replace the white sugar or brown sugar with maple syrup, coconut sugar, powdered sugar, honey, or a sugar free alternative such as stevia, monkfruit sweetener, or splenda.
Look for raw walnut halves that look plump and pale, and do not have any brown spots or shriveled appearance. Avoid roasted or salted walnuts sot that the flavors don’t overpower the candy coating.
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Key Ingredients in Candied Walnuts
- Walnuts: Use raw walnut halves that are already shelled. Look for larger pieces that are not broken if you wish to package the walnuts as gifts.
- Sugar: A mixture of brown sugar and granulated sugar gives these sweet treats a caramelized molasses flavor along with a crisp, crunchy texture.
- Egg Whites: Frothy egg whites are the secret to coating the walnuts with the brown sugar mixture. By using egg whites as a binder, the sugar and spices will stick onto the whole walnut and give it an extra crunch.
- Flavorings: A pinch of salt, some vanilla extract, and cinnamon will enhance the flavor of your Sugared Walnuts. The cinnamon and vanilla gives these Candied Walnuts a balanced warmth, while the salt balances the sugars just right.
Variations on Candied Walnuts
- Nuts: You can use this same candied coating to make other candied nuts. Some good options are pecans, almonds, or peanuts. You could also do a mixture of walnuts, pecans, and other nuts.
- Sweetener: If you’d rather you can use maple syrup, honey, or your favorite sweetener alternative instead of brown sugar in the Candied Walnut recipe.
- Spices: Try adding in other flavors to the coating along with the cinnamon. Ginger or cayenne pepper are both great ingredients to add a little bit of a spicy taste.
- Salted Walnuts: If you want to add a little more salty flavor to balance out the sugar in the Candied Walnuts, sprinkle some sea salt over the top of the almonds before baking them.
More Holiday Snack Recipes
Candied Walnut Salad
- Start by prepping your Candied Walnuts as usual. You want them to be completely toasted and cooled down before you add them to the salad.
- Toss the Candied Walnuts in a large bowl with 3 cups of mixed greens, and ½ cup of dried cranberries.
- To make a delicious homemade balsamic vinaigrette, whisk together 2 tablespoons olive oil, 1 tablespoon good quality balsamic vinegar, ½ teaspoon honey, ½ teaspoon dijon mustard, and salt and pepper to taste.
- Pour the dressing over the Walnut Salad and toss again.
- Top with crumbled blue cheese, gorgonzola, feta, or goat cheese.
How to Store Candied Walnuts
- Serve: You can keep Candied Walnuts at room temperature for 1-2 weeks. Keep them in an airtight container so they stay fresh. You’ll want to keep them fairly cool so the sugary ingredients don’t start to get sticky
- Store: You can keep Toasted Walnuts in an airtight container in the fridge for 2-3 months.
- Freeze: To keep candied nuts for a long time you can store them in the freezer for up to a year.
- 1/3 cup sugar
- 1/2 cup brown sugar , packed
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 large egg white
- 1 pound walnuts
- Preheat oven to 250 degrees and line a baking sheet with foil.
- In a large bowl whisk together sugar, brown sugar, cinnamon, salt, and vanilla extract.
- Whisk the egg white until frothy, about 1 minute.
- Toss walnuts in egg white, then remove with a slotted spoon and add to the sugar mixture.
- Spread walnuts over a single layer in your baking sheet.
- Bake for 60 minutes, stirring every 10 minutes, until the nuts are dried and no longer sticky.