🍬 Candied Walnuts
Makes: About 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
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2 cups walnuts (halves or pieces)
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½ cup granulated sugar
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2 tablespoons unsalted butter
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¼ teaspoon salt
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¼ teaspoon cinnamon (optional, for warm spice)
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1–2 tablespoons water
Instructions
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Toast the walnuts (optional but recommended):
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In a dry skillet over medium heat, toast the walnuts for 2–3 minutes until fragrant. Stir frequently to prevent burning. Remove and set aside.
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Make the candied coating:
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In the same skillet, melt butter over medium heat.
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Add sugar, salt, and cinnamon. Stir until the sugar begins to dissolve.
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Add 1–2 tablespoons of water to help create a smooth syrup.
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Coat the walnuts:
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Add the walnuts to the skillet and stir continuously until all are evenly coated and the sugar crystallizes slightly, forming a glossy coating (about 3–5 minutes).
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Cool:
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Transfer the walnuts to a sheet of parchment paper or a lightly greased baking sheet. Spread them out so they don’t stick together. Let cool completely — the coating will harden as they cool.
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Tips & Variations
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🌰 For extra flavor: Add a pinch of nutmeg or vanilla extract while coating.
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🥗 Use in salads: Candied walnuts pair beautifully with mixed greens, feta or goat cheese, and a balsamic vinaigrette.
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🍫 Chocolate drizzle: Once cooled, drizzle with melted dark or white chocolate for a decadent treat.
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Storage: Keep in an airtight container at room temperature for up to 2 weeks.
I can also give a quick oven-baked version that caramelizes the walnuts evenly and is less hands-on. Do you want that method too?
