To make these super simple candied walnuts, you just need 2 ingredients: walnuts and sugar.
That’s pretty much all you better make candied walnuts!
A dash of salt helps too.
Alison Conklin
These are very easy to make.
Once you mix in the walnuts, the candy syrup cools quickly and the walnuts will stick together.
You have 30 seconds or so to separate them before they are forever bonded by glassy, cooked sugar.
Simply Recipes / Alison Conklin
The other trick is to not burn the walnuts when you toast them.
They also make a convenient snack to have in your bag when traveling.
Mix It Up!
Simply Recipes / Alison Conklin
Don’t like walnuts?
Use pecans, almonds, or any other nut instead.
), they should stay crunchy for at least a week.
Alison Conklin
Looking for More Nutty Ideas?
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Try This Brilliant Storage Hack!
Save the packets of silica gel that come in boxes of crackers and cookies.
Simply Recipes / Alison Conklin
Slip one into the jar or container you keep the candied nuts in.
The packet will help absorb moisture from humidity, keeping your nuts from getting sticky.
Lay walnuts out on a baking sheet in a single layer.
Simply Recipes / Alison Conklin
Bake for 5 minutes, until slightly darker in color and fragrant.
If not quite toasted enough, toast for 1 or 2 more minutes.
Be careful not to burn them.
Simply Recipes / Alison Conklin
Remove from the oven and let cool in pan on a rack.
You’ll need to work quickly once the caramelized sugar is ready.
So, be sure to have everything prepped and ready to go.
Simply Recipes / Alison Conklin
Place the cooled walnuts in a bowl near the stove.
Line a rimmed baking sheet with a silicon baking mat or parchment paper and place near the stove.
Have two forks ready.
Simply Recipes / Alison Conklin
Pour sugar into a medium saucepan with a thick bottom and place over medium heat.
Stir with a wooden spoon as the sugar begins to melt.
Stir quickly and verify each piece is coated with the liquid sugar.
Use two forks to separate the walnuts from each other, working very quickly.
Sprinkle the nuts with the salt.
Let the walnuts cool completely.
Transfer to an airtight container and store for up to a week at room temperature.
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