Candied Walnuts Recipe (2024)

By Laura

Posted Nov 10, 2021, Updated Feb 21, 2024

5 from 10 votes

7 Comments

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This candied walnuts recipe is easy to make with six ingredients. They are even more delicious than the nuts you can get at the mall or fair, and they’re freezer-friendly so you can make a batch and enjoy them for months as a snack, on top of salads, etc.

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I have a thing for candied nuts, pecans, almonds, it if it’s a nut I’ve candied it. So of course, I had to share my recipe for the best candied walnuts.

I love using these candied walnuts for salad (like this kale salad, Brussels sprout salad, etc), as a sweet snack, or to give as gifts to neighbors and friends around the holidays.

This Candied Walnuts Recipe is easy to make with six ingredients, and they’re are even more delicious than the nuts you can get at the mall or fair.

They also freeze very well, so you can make a batch and enjoy them for months!

Candied Walnuts Recipe (3)

Candied Walnuts: Ingredients & Substitutions

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  • Raw Walnuts.Use raw, unsalted walnuts in this recipe. I don’t recommend any substitutions, although I have had other people using a variety of nuts with great success (try these candied pecans and candied almonds).
  • Egg white.I do not recommend making any substitutes for the egg white.
  • Vanilla Extract.Technically youcan substitute 1 TBS water for the vanilla extract, although I donot recommend that substitution. Use pure vanilla extract for the best flavor.
  • Granulated Sugar. Regular granulated sugar and organic cane sugar are the two varieties I have used to make these cinnamon sugar almonds.
  • Fine Sea Salt. If you only have iodized table salt, you will need to cut the amount of salt in half.
  • Ground Cinnamon.Use a high-quality ground cinnamon for the best flavor.
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How to Make Candied Walnuts

This recipe is simple, but it’s important to follow the recipe exactly for the best results.

Begin by preheating the oven to 250 degrees F and lightly greasing a large baking sheet. (Do not use parchment paper or foil, bake directly on the greased pan).

Then, combine the dry ingredients together in a small bowl (sugar, salt and cinnamon, and set it aside).

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Next, whip the egg white and vanilla together in a large bowl with a whisk until thick and frothy (about 1 minute).

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Then, add the walnuts to wet mixture and stir until they are evenly coated.

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Once the walnuts are coated, sprinkle the dry ingredients over the walnuts and stir until evenly distributed. Make sure to scrape any extra cinnamon sugar mixture off the sides and bottom of the bowl and incorporate it into the candied walnuts.

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Then, spread the walnuts evenly in a single layer, on the prepared baking sheet and bake at 250 degrees F for 1 hour, stirring every 15 minutes.

Important note: Even if the candied walnuts look done after 45 minutes trust me and bake for the full hour. This is very important to they remain crispy.

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After one hour remove the walnuts from the oven, give them a final stir and let them cool on the baking sheet or enjoy them warm.

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Store

This recipe makes a lot of candied walnuts. I always make the full recipe, enjoy some, then freeze the rest for later. I like to have them on hand to pull out and to have candied walnuts for salads or to eat as a snack.

Store them in an airtight container at room temperature for up to 2 weeks.

Freeze

I love freeze these candied walnuts for salad! Here’s how:

  1. Let the candied walnuts cool completely
  2. Transfer to a freezer-friendly, airtight container.
  3. Store in the freezer for up to 3 months.
  4. Let thaw at room temperature and enjoy! They thaw very quickly, and even taste great frozen!
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Serving Suggestions

I can’t keep my family away from these candied walnuts, so many end up getting eating warm, straight off the baking sheet. Here are some other suggestions for the ones that do make it past the first 10 minutes out of the oven:

  • Serve with this balsamic vinaigrette to use the candied walnuts for salad.
  • Sprinkle some on these roasted beets! SO GOOD!
  • Add a few to this kale salad, burrata salad, brussel sprouts salad, spinach salad and this roasted vegetable quinoa salad!
  • Sprinkle some on top of these overnight oats with yogurt!
  • They make a great topping for the best homemade vanilla ice cream (or this Paleo vanilla ice cream).
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Candied Walnuts Recipe FAQs

How long do candied walnuts last?

These last for up to 1 week at room temperature, 2 weeks in the refrigerator, and 2 months in the freezer.

Why are my candied walnuts soft?

If they are soft you likely did not bake them long enough. Follow the directions exactly. If you did and still ended up with soft almonds, it’s likely your oven isn’t heating to the correct temperature. Use an oven thermometer to check and make sure it’s heating properly.

Should candied walnuts be refrigerated?

No, they can be stored at room temperature for up to 2 weeks.

Can I double this recipe?

Yes, this recipe easily doubles, just be sure to bake it on two separate baking sheets in a convection oven or in separate ovens (if you have a double oven).

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Candied Walnuts Recipe

Laura

This Candied Walnuts Recipe is easy to make with six ingredients. They are even more delicious than the nuts you can get at the mall or fair, and they're freezer-friendly so you can make a batch and enjoy them for months as a snack, on top of salads, etc.

Course Appetizer, condiment, Dessert, Side Dish, Snack

Cuisine American

Servings 16 Servings (1/4 cup)

Calories 226

Prep Time5 minutes minutes

Cook Time1 hour hour

Total Time1 hour hour 5 minutes minutes

Ingredients

Instructions

  • Preheat oven to 250 degrees F. Lightly grease a large baking sheet. (Do not use parchment paper or foil. Bake directly on the greased pan).

  • In a small bowl, combine sugar, sea salt, and cinnamon, set aside.

  • In a large mixing bowl, whip egg white and vanilla with a whisk until frothy (about 1 minute).

  • Add walnuts to wet mixture and stir until evenly coated.

  • Once walnuts are coated, sprinkle the dry ingredients over the walnuts and stir until evenly distributed. Make sure to scrape any extra cinnamon sugar mixture off the sides and bottom of the bowl and incorporate it into the walnuts.

  • Spread the walnuts evenly, in a single layer, on the prepared baking sheet.

  • Bake at 250 degrees F for 1 hour. Stir every 15 minutes. Even if they look done after 45 minutes trust me and bake for the full hour.

  • After one hour remove the walnuts from the oven, give them a final stir and let them cool on the baking sheet or enjoy them warm.

  • Store in an airtight container at room temperature or in the freezer.

Video

Notes

*16 oz walnuts equals 4 cups.

Ingredient Substitutions

  • Walnuts. Use raw, unsalted walnuts in this recipe. I don’t recommend any substitutions, although I have had other people using a variety of nuts with great success (try these candied pecans and candied almonds).
  • Vanilla Extract. Technically you can substitute 1 TBS water for the vanilla extract, although I do not recommend that substitution. Use pure vanilla extract for the best flavor.
  • Granulated Sugar. Regular granulated sugar and organic cane sugar are the two varieties I have used to make these cinnamon sugar almonds.
  • Fine Sea Salt. If you only have iodized table salt, you will need to cut the amount of salt in half.
  • Ground Cinnamon. Use a high-quality ground cinnamon for the absolute best flavor.

Store

Store them in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.

Freeze

  1. Let candied walnuts cool completely.
  2. Transfer to a freezer-friendly, airtight container.
  3. Store in the freezer for up to 3 months.
  4. Let thaw at room temperature and enjoy! They thaw very quickly, and even taste great frozen.

Nutrition

Serving: 0.25cup | Calories: 226kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Sodium: 149mg | Potassium: 131mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Try these recipes

Cinnamon Sugar Pecans (Candied Pecans)

Strawberry Spinach Salad

Candied Almonds (Cinnamon Roasted Almonds)

Kale Salad Recipe

Easy Overnight Oats with Yogurt

Maple Balsamic Vinaigrette Dressing

Candied Walnuts Recipe (2024)

FAQs

Why are my candied walnuts soft? ›

Cool completely before storing otherwise the residual heat will add steam to the airtight container and this excess moisture will cause your crispy candied walnuts to go soft.

How do you keep candied walnuts from sticking together? ›

How to Make Sure the Glazed Walnuts Don't Stick. Use a silicone baking mat such as a Silpat. Or line your baking sheet with parchment paper. It may help to spray your mat or paper with some cooking spray to help from sticking even more.

Do candied walnuts go bad? ›

Yes, candied nuts can go bad. Store them in an airtight container at room temperature for up to a month for best results.

How long to soak walnuts to make them soft? ›

Experts agree that to reap the benefits, one should soak the walnuts for about 6-7 hours or overnight. And on an average, a healthy individual can have 3-4 soaked pieces of walnuts.

How do you make candied nuts less sticky? ›

Salt: 1/2 teaspoon of fine sea salt makes these taste salty-sweet. If you'd prefer to not taste the salt, reduce to 1/4 teaspoon of salt. Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325° F and bake for 5 to 10 minutes to help harden the candy coating.

Why do you soak walnuts in water? ›

Shruti Bharadwaj, Senior Clinical Dietician, Narayana Hrudayalaya says soaking walnuts helps improve their digestibility and also remove phytic acid and tannin. "Soaking can also help prevent indigestion as it helps reduce gas forming compounds. It also reduces polyphenols and increase nutrient availability.

Should I soak walnuts before baking? ›

You'll notice that soaked walnuts do not have that astringent, mouth-puckering taste to them. This is because when soaking walnuts, the tannins are rinsed away, leaving behind a softer, more buttery nut. The soak water from nuts and seeds should always be discarded and never used as water in a recipe.

Do candied nuts need to be refrigerated? ›

Storage Instructions: Candied nuts can be stored in an airtight container at room temperature or in the fridge for several weeks. Freezing Instructions: They freeze well in an air-tight container for up to two months. Nuts: use any kind of nuts with this recipe, like walnuts, almonds, peanuts, cashews, or pistachios.

What happens if I eat 2 walnuts everyday? ›

Eating walnuts on a daily basis poses little to no harm unless you have a food sensitivity, intolerance or allergy. With that said, replacing less nutrient-dense foods with nutrient-dense options, like walnuts, may help you achieve your health goals. Who knows, you may experience a boost in your mood, too.

What if I eat 20 walnuts a day? ›

Excessive consumption of walnuts may cause diarrhea, bloating, stomach pain or kidney stones. Due to the phytic acid they contain, too many walnuts may also inhibit the absorption of dietary iron, calcium and zinc. Recommendation: One ounce (10-14) English walnut halves per day.

What happens when you eat 5 walnuts a day? ›

Eating walnuts daily may help to reduce inflammation and keep free radicals at bay, which can otherwise damage cells and may lead to Alzheimer's disease and dementia over time.

Can you eat year old walnuts? ›

Is it safe to consume old nuts and dates after their expiration date? Yes. An expiration date is just when the grocery stores should pull them from the shelves. As long as the nuts aren't rancid, it is ok.

How can you tell if walnuts are rancid? ›

Walnuts go rancid when exposed to warm temperatures for long periods of time. Heat causes the fat in walnuts to change structure, which creates off odors and flavors. Fresh walnuts smell mildly nutty and taste sweet. If your walnuts smell like paint thinner, you know they're rancid.

Can rancid walnuts make you sick? ›

Is it dangerous? Eating rancid food won't make you sick, but the new molecules that form as oxidation occurs may lead to digestive issues. Rancid foods are also less nutritious because oxidation destroys the good fats and some of the vitamin content.

Are walnuts supposed to be soft? ›

Touch the walnuts. Freshly shelled walnuts should be firm to the touch and should not feel moist. Soft and moist walnuts should be discarded.

Should walnuts be soft? ›

Firm and Solid: Fresh walnuts in the shell should feel firm and solid. When you press on the shell with your fingers, there should be minimal give or softness. No Rattling: When you shake a walnut in the shell, you should not hear any rattling.

Why are my candied almonds not crunchy? ›

Don't under bake the candied almonds, and be sure to turn them every 20 minutes. And perhaps the most important tip: let the cool before digging in! As they cool, they'll firm up and get crunchier. So if you taste one fresh from the oven, don't be alarmed if it's still a bit soft.

Why are my candied pecans soggy? ›

If your pecans are soft, it's most likely because they weren't baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.

References

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