Candied Walnuts

5 from 9 votes

The perfect simple snack or garnish for cakes, pies and salads.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: candy, dessert, walnut

Servings:

Calories: 132kcal

Author: Tricia

Preheat oven to 350°F. Line a large baking sheet with parchment paper or a baking mat.
Spread the walnuts on the prepared baking sheet and bake for 5 to 8 minutes, or until lightly fragrant. Baking time may vary depending on the size of the walnut halves. Don't overbake as the walnuts may turn bitter once coated.
Remove from the oven and set aside to cool. Transfer the toasted walnuts to a measuring cup.

Have the parchment lined baking pan used to toast the walnuts close to the stovetop. This process moves quickly and you'll want to be ready.
Pour the sugar and water into a medium heavy bottom saucepan. Set over medium heat and stir with a wooden spoon until the sugar is completely dissolved.
Bring the simple syrup to a boil and cook until the color is a light amber. Quickly reduce the heat to medium-low and add the cinnamon, salt and walnuts. Cook, stirring constantly, until all walnuts are completely coated, the mixture darkens and just starts to smoke. If the nuts are cooking too quickly move the pan off heat while stirring to coat the walnuts.

Immediately pour the candied walnuts onto the prepared baking sheet. Use two forks to separate the walnuts and spread them out to dry.
Once cool store walnuts in an airtight container at room temperature. Candied walnuts will keep for up to a week.

Cinnamon, pumpkin spice or a combination of your favorite warm spices will all work well in this recipe
To clean a caramel covered spoon or pan fill the pan with water and heat to boiling. Add the candy covered spoon and remove from the heat. Allow the pan and spoon to rest until all candy melts away.
Store candied nuts in an airtight container. If left in a humid environment the nuts may become sticky over time.