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Candied Walnuts

Turn ordinary walnuts into a taste sensation with this simple candied walnuts recipe that’s prepared on the stovetop. With plenty of brown sugar and a hint of pepper, the crunchy candied walnuts are a nice complement to a fruit and cheese tray. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 cups

Ingredients

  • 2 tablespoons canola oil
  • 2 tablespoons balsamic vinegar
  • 1/8 teaspoon pepper
  • 2 cups walnut halves
  • 1/2 cup packed brown sugar

Directions

  • In a large heavy skillet, combine the oil, vinegar and pepper. Cook and stir over medium heat until blended. Add walnuts and cook over medium heat until nuts are toasted, about 4 minutes.
  • Sprinkle with brown sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

Candied Walnuts Recipe Tips

How do you make candied nuts not sticky?

To make prevent candied nuts from getting sticky, make sure you bake them at medium heat for two to four minutes. Otherwise, the sugar will not reach a high enough temperature to develop that nice candy coating on the outside.

Do candied nuts 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 can I use candied walnuts?

There are plenty of ways to use candied nuts. We love adding them to salads (like this apple and walnut salad recipe) or giving them as a thoughtful food gift.

How can I adjust this candied walnut recipe?

You can adjust this walnut recipe by trying out different flavor profiles. Look to these recipes for inspiration: cinnamon candied nuts, candied pumpkin spice pecans and slow-cooker spiced nuts. You could also try swapping the walnuts for a different type of nut, like pecans.

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
Nutrition Facts
2 tablespoons: 124 calories, 10g fat (1g saturated fat), 0 cholesterol, 3mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 2g protein.