Have you ever wanted to make your own candied walnuts at home? Skip the high price tags that you usually find at fairs, carnivals, and expos and make your own with a handful of ingredients you probably already have in your pantry. You can also choose to substitute a different type of nut for the walnuts, if you prefer.
Candied walnuts are great for adding to your favorite salads, they’re perfect for snacking, and they also make a great edible gift!
I just got back from California early this morning (yesterday morning, by the time this is published) after 2 late night flights and over 12 hours of travel time, so I apologize in advance if anything I’ve written doesn’t make sense today.
My trip included a conference at Google headquarters that included lots of “wine breaks” (!!), and the opportunity to see the Golden Gate Bridge from every angle, so I’m hoping to write a little bit more about it in an upcoming “Crumbs” post, if I can ever get my life together enough to get one written!
Until then, we have these candied walnuts to discuss (and I made a video, please check it out just above the recipe!).
The thing that I love most about candied walnuts is how incredibly simple they are to make.
We start with a single egg white combined with water and vanilla extract (or Madagascar bourbon vanilla, if you have it — yum!) which we’ll whisk vigorously until foamy, and then we’ll add our halved walnuts. This gives us the liquid that will be necessary for our cinnamon/sugar mixture to fully coat each walnut.
They’ll then be baked for 45 minutes, but you’ll scrape the pan with a spatula to turn the walnuts every 15 minutes so that nothing can burn and so that they’ll be evenly baked with perfectly crisp (not burnt) exteriors when finished.
Tips for Making Candied Walnuts
- Make sure you turn your walnuts frequently (every 15 minutes) with a spatula while they are baking in the oven! This ensures that the nuts are evenly distributed and that no burning occurs.
- Line your baking sheet with parchment paper so that the nuts can be easily turned during baking without sticking to the pan. Don’t use wax paper as it could melt and burn in the oven, and I don’t recommend using foil as the nuts tend to stick to that and the foil tends to tear.
- My candied walnuts have always finished baking within 45-50 minutes, but keep an eye on yours. If your oven runs hotter they may finish baking sooner, and the last thing you want is to accidentally burn them and have to throw them out. You can tell that the walnuts are done when they look dry when you remove them from the oven and there’s no liquid left on the pan.
Can I substitute another nut instead of walnuts?
Absolutely! I’ve made this recipe with pecans and almonds and think that it would work great with cashews, too!
How long can you keep candied walnuts?
Candied walnuts will keep for about two weeks if stored in an airtight container. Store them at room temperature in a cool, dry place.
Enjoy, and watch my video below to see exactly how I make candied walnuts at home!
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A simple and fool-proof recipe for candied walnuts! These are delicious and make a great edible gift!
Recipe from SugarSpunRun.com
- 1 large egg white
- 1 teaspoon water
- 1 teaspoon vanilla extract
- 2 cups halved shelled walnuts (225g)
- 1/3 cup sugar (70g)
- 1/3 cup light brown sugar tightly packed (70g)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Preheat oven to 250F and line a cookie sheet with parchment paper.
Combine egg white, water and vanilla in a large bowl and whisk vigorously for 30 seconds (mixture should be foamy/frothy).
Add walnuts and stir until all walnuts are coated in egg white.
In a separate bowl, whisk together the sugars, cinnamon, and salt.
Pour the sugar mixture over the walnuts and stir until completely combined.
Spread nuts in an even layer onto prepared cookie sheet.
Bake on 250f for 45-50 minutes, removing cookie sheet from oven every 15 minutes and using a spatula to stir/flip the walnuts (be sure to stir ALL of the sugar mixture as well, or it may burn to the pan).
Candied walnuts are done when they appear dry and there is no liquid left on the nuts or on the pan.
After baking, allow to cool at least 15 minutes before enjoying.
Store uneaten candied walnuts in an airtight container at room temperature.