Published Dec 20, 2021, Updated Jun 12, 2023
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These candied walnuts are sweetened with coconut sugar and made without egg whites! They’re crunchy, addicting and come together in about 15 minutes. Perfect for snacking, as a salad topping or a homemade gift.
I am a sucker for candied nuts. As you know I am a salad lover through and through and the one thing that instantly levels up a salad? Candied nuts. This recipe comes together in no time at all and can be used in a variety of ways. Enjoy!
Why You Need to Try This Recipe
- This recipe comes together in just 15 minutes!
- It’s a super simple recipe made with just 6 ingredients.
- It’s a delicious snack, salad topping or homemade gift.
- raw walnut halves – we are using raw walnuts and toasting them before mixing with the seasonings for the best flavor.
- coconut sugar – regular sugar works too. I don’t recommend substituting for a liquid sweetener.
- water – to make a simple syrup to coat the nuts with.
- ground cinnamon – the perfect spice pairing.
- vanilla extract – a flavor enhancer.
- salt – to bring all of the flavors together.
How to Make Candied Walnuts
Start by toasting the walnuts. Spread the nuts on a baking sheet lined with parchment paper or a silicone mat. Bake for 10 minutes or until the walnuts are fragrant and a bit darker in color. This process can go quickly so watch carefully to make sure they don’t burn! Remove from the oven to let cool.
While the walnuts are cooling, combine the coconut sugar and water in a saucepan over medium heat. Heat while stirring occasionally until the sugar dissolves. Once the sugar dissolves, add the cinnamon, vanilla extract and salt. Stir to combine. Let the mixture bubble for about 1 minute and then add the walnuts to the sugar mixture. Stir quickly to make sure each nut is coated with the sugar mixture.
As soon as the walnuts are fully coated, spread the nuts on the lined baking sheet. Use a spatula or two forks to separate the walnuts from each other if you don’t want them to stick together in clumps. They cool and harden quickly so you’ll have to move fast!
How to Use Candied Walnuts
If you’re at a loss of how to use candied walnuts, have no fear, there are a ton of ways to use them!
- Enjoy on their own – these are such a tasty snack on their own! Obviously they are coated with sugar so I try to just have a few as a treat.
- As a salad topping – probably my favorite way to use these nuts is as a salad topping! They are delicious on just about any salad but I love them on my easy spinach salad, kale pomegranate salad, strawberry salad, or my fig salad with arugula.
- Give as a gift – I love giving (and receiving) homemade gifts! Package these up in a cute jar with a gift tag and you have a simple housewarming or holiday gift.
How to Store Leftovers
Let walnuts cool completely at room temperature or in the fridge. The longer you let them cool, the crunchier they will be.
More Walnut Recipes to Try
- Creamy Walnut Pasta Sauce with Spaghetti Squash Noodles
- Pear Salad with Walnuts, Avocado and Grilled Chicken
- Summer Berry Salad with Maple Walnuts
More Nut Mixes to Try
- Sweet and Savory Party Nuts
- Candied Pecans
- Healthy Trail Mix
- Maple Cinnamon Trail Mix
- Pizza Trail Mix
- Chunky Monkey Trail Mix
- Preheat oven to 350°F and spread walnuts on a baking sheet lined with parchment paper. Bake for 10 minutes until darker in color and fragrant. Make sure to watch towards the end so they don’t burn! Remove from oven and let cool for about 10 minutes.
- While your walnuts are cooling combine coconut sugar and water in a medium saucepan over medium heat. Heat until the sugar begins to melt (about 4-5 minutes), stirring occasionally.
- When the sugar begins to dissolve add cinnamon, vanilla and salt and stir to combine.
- Once the sugar is dissolved completely, let the mixture bubble for about 1 minute then add in the walnuts. Stir quickly to make sure each piece is coated with the sugar mixture.
- As soon as the walnuts are fully coated, remove from heat and spread the nuts back onto the lined baking sheet with parchment paper. Using a spatula or two forks separate the walnuts from each other if you don’t want them to stick together. You’ll need to work quickly as the nuts will start to cool and harden.
- Let walnuts cool completely at room temperature or in the fridge. The longer you let them cool, the crunchier they will be.
Nutrition information is automatically calculated, so should only be used as an approximation.