We usually make candied nuts in the oven, but when we're in a pinch, these 6-ingredient stovetop candied walnuts are ready in just 10 minutes! They add a delicious pop of sweetness and crunch to salads and charcuterie boards, or you can package them up in a jar as a DIY gift. They're also naturally egg free!
If you've been following us for a while, you probably know that we absolutely love adding candied nuts to our salad recipes. (See: Brussels Sprout Salad with Candied Pecans, or this Apple Salad with Pecan Pepita Brittle!)
Our typical method involves an egg white coating and a low and slow bake in the oven, which creates the ultimate crunchy coating. These sweet & savory rosemary candied nuts are one of our favorites!
But sometimes, we just don't have the time for all of that. That's where these super quick and SUPER easy candied walnuts come in. When we say they're ready in 10 minutes, we really mean it!
They don't quite have the same crunchy coating, but they're good enough, especially as a salad topper. They're also great just for snacking, especially during the holiday season!
Plus, it's a dairy and egg free method (great for those with egg allergies or vegans).
For a variation, try adding in a pinch of cayenne for added spice, or dried rosemary for a savory kick. For extra warming spice flavor, add a pinch of nutmeg, ginger, allspice, cardamom or pumpkin pie spice.
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Step by step instructions
In a large skillet over medium heat, add the sugar, brown sugar, vanilla, cinnamon, salt and water. Bring to a simmer and cook for 1 minute, stirring often, until the mixture is bubbling and the sugar has completely dissolved.
Stir in the walnuts. Continue cooking for 3-4 minutes, stirring continuously, until most of the liquid has evaporated and the nuts start to stick together. You can stop at this point, or if you like a crunchy sugar coating, let them go for another minute or two, stirring continuously, until the sugar crystallizes.
Transfer the nuts to a sheet pan lined with parchment paper and spread into an even layer. Let cool completely before using.
Storage Tips
Store these nuts in a sealed container and they will keep for 3-4 weeks at room temperature.
You can also freeze them for up to 6 months.
Lexi & Beth's Top Recipe Tip
Make sure to stir the nuts continuously (or at the very least, every ~20 seconds!) while they are cooking. If you don't, they won't cook evenly and you risk burning the bottoms. It's especially important once the sugar starts to crystallize. If the edges start to brown too quickly (or if you smell any burning), lower the heat.
Ideas for using these
- In a salad or a grain bowl
- As a creamy pumpkin or squash soup topper
- In a yogurt parfait
- On top of ice cream (or mixed into homemade ice cream. Yum!)
- On a cheese board: pair with gorgonzola, brie, aged cheddar, manchego or gruyere
- Use to garnish cakes, cupcakes, or tarts
- Make it into a gift: Package them up in a jar with a cute tag and ribbon for a delicious holiday gift for hosts/hostesses, teachers, friends and more.
You probably didn't cook them for long enough. They need to stay on the heat until just about all of the liquid is evaporated and the nuts are very sticky. Once they get to this point, cook for about one more minute until the sugar starts to crystallize. This will ensure they are crunchy and not sticky!
Yes, this method will work for other nuts like pecans, peanuts, cashews or almonds.
More DIY Edible Gift Recipes
📖 Recipe
Quick and Easy Candied Walnuts (10 Minute Recipe)
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Diet: Vegan
Description
We usually make candied nuts in the oven, but when we're in a pinch, these 6-ingredient stovetop candied walnuts are ready in just 10 minutes! They add a delicious pop of sweetness and crunch to salads and charcuterie boards, or you can package them up in a jar as a DIY gift.
Ingredients
- 2 cups unsalted walnuts
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of kosher salt
- ¼ cup water
Instructions
Line a small sheet pan with parchment paper and set aside.
In a large skillet over medium heat, add the sugar, brown sugar, vanilla, cinnamon, salt and water. Bring to a simmer and cook for 1 minute, stirring often, until the mixture is bubbling and the sugar has completely dissolved.
Stir in the walnuts. Continue cooking for 3-4 minutes, stirring continuously, until most of the liquid has evaporated and the nuts start to stick together. You can stop at this point, or if you like a crunchy sugar coating, let them go for another minute or two, stirring continuously, until the sugar crystallizes.
Transfer the nuts to the prepared sheet pan and spread into an even layer. Let cool completely before using.
Notes
Store these nuts in a sealed container and they will keep for 3-4 weeks at room temperature. You can also freeze them for up to 6 months.
You can use this same method for other nuts, like pecans, peanuts, cashews or almonds.
For a variation, try adding in a pinch of cayenne for added spice, or dried rosemary for a savory kick. For extra warming spice flavor, add a pinch of nutmeg, ginger, allspice and/or cardamom.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snacks
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 121
- Sugar: 6.6 g
- Sodium: 78.7 mg
- Fat: 9.5 g
- Carbohydrates: 8.3 g
- Fiber: 1 g
- Protein: 2.2 g
Elizabeth king says
Will be trying out the Candied Walnuts and the Pickled Apples