Crunchy, sweet, and spiced to perfection, this Candied Walnuts Recipe transforms a handful of simple pantry staples into a snack-time favorite. These irresistible walnuts are great on their own or topping salads, oatmeal, and desserts.
Baked low and slow, each walnut is coated in a glossy cinnamon-sugar shell with just the right hint of salt and vanilla. They’re so addictive, you’ll want to keep a stash in your freezer year-round.
Sweet Essentials: Ingredients for Candied Walnuts Recipe
- Walnuts (16 oz) – The star of the show, raw unsalted walnuts provide a hearty crunch and rich, buttery flavor that pairs perfectly with sweet coatings.
- Egg White – Whipped until frothy, it creates the essential binding layer that helps the sugar and spice mix cling to every nook of the walnut.
- Vanilla Extract – Adds warmth and depth, enhancing the flavor profile without overpowering the cinnamon.
- Granulated Sugar – Caramelizes in the oven to create the sweet shell that gives candied walnuts their signature crunch.
- Sea Salt – A pinch of fine sea salt elevates the sweetness with contrast and complexity.
- Ground Cinnamon – This cozy spice adds a festive aroma and flavor that makes each bite comforting and nostalgic.
Easy & Addictive: How to Make Candied Walnuts
Start by whipping the egg white and vanilla until frothy—it only takes a minute. Toss the walnuts in this mixture until fully coated.
Next, blend the sugar, cinnamon, and sea salt in a small bowl. Sprinkle this mix over the wet walnuts and stir to distribute the sweetness evenly.
Spread the coated walnuts in a single layer on a greased baking sheet. Bake low and slow at 250°F for one hour, stirring every 15 minutes for even toasting and caramelization. Don’t rush the time—this slow bake is what gives them their perfect crunch.
Once out of the oven, give them a final stir and allow them to cool. Or enjoy warm, straight from the pan!
Sweet Tips & Clever Twists
Let the walnuts cool completely before storing to keep them crisp. If you want an extra-glossy finish, you can briefly stir them again midway through cooling. For a deeper flavor, try swapping cinnamon with pumpkin pie spice or adding a pinch of cayenne for a sweet-heat combo.
This recipe is also adaptable—pecans or almonds work beautifully with the same method. Just ensure you’re using raw, unsalted nuts for consistent results.
For a holiday twist, stir in a touch of orange zest with the sugar mix or drizzle with dark chocolate once cooled. These little upgrades make them perfect for gifting!
Storage Know-How: Keeping Candied Walnuts Fresh
Once fully cooled, store your candied walnuts in an airtight container at room temperature for up to two weeks. For longer storage, pop them into the fridge for a month.
They’re also freezer-friendly. Let the walnuts cool, then transfer to an airtight container and freeze for up to three months. When ready to enjoy, simply thaw at room temperature—they defrost fast and taste just as delicious straight from the freezer!
Candied Walnuts
Ingredients
- 1 egg white
- 2 teaspoons ground cinnamon
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon sea salt
- 16 oz about 4 cups raw, unsalted walnuts
Instructions
- Preheat your oven to 250°F and lightly grease a large baking sheet; avoid using parchment paper or foil as the nuts should roast directly on the pan. In a small bowl, whisk together the sugar, cinnamon, and salt and set aside. In a large mixing bowl, beat the egg white with the vanilla extract using a whisk until the mixture becomes frothy, which should take around one minute. Add the walnuts into this frothy mixture and stir well to ensure each nut is fully coated. Once the walnuts are evenly coated, gradually add the dry sugar mixture and stir until the coating is uniformly distributed; be sure to scrape the sides and bottom of the bowl to incorporate all the cinnamon-sugar. Spread the walnuts in a single, even layer on the prepared baking sheet. Place the pan in the oven and bake for 1 hour, stirring thoroughly every 15 minutes. Even if the walnuts appear finished before time, bake for the entire hour to achieve the optimal texture. Once done, remove from the oven, give them one last stir, and allow them to cool on the baking sheet or enjoy warm.
Notes
Store in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 1 month. Freezing Instructions
Cool completely before transferring to a freezer-safe, airtight container. Keep frozen for up to 3 months. Thaw at room temperature before serving—though they are also delicious when frozen.
