Candied Walnuts

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This candied walnuts recipe is easy to make with six ingredients. They are even more delicious than the nuts you can get at the mall or fair, and they’re freezer-friendly so you can make a batch and enjoy them for months as a snack, on top of salads, etc. 

Candied Walnuts spilling out of a brown paper cone


I have a thing for candied nuts, pecans, almonds, it if it’s a nut I’ve candied it. So of course, I had to share my recipe for the best candied walnuts.

I love using these candied walnuts for salad (like this kale salad, Brussels sprout salad, etc), as a sweet snack, or to give as gifts to neighbors and friends around the holidays.

This Candied Walnuts Recipe is easy to make with six ingredients, and they’re are even more delicious than the nuts you can get at the mall or fair.

They also freeze very well, so you can make a batch and enjoy them for months!

Candied Walnuts in brown paper cones for serving

Candied Walnuts: Ingredients & Substitutions

overhead view of the labeled ingredients in this Candied Walnuts recipe
  • Raw Walnuts. Use raw, unsalted walnuts in this recipe. I don’t recommend any substitutions, although I have had other people using a variety of nuts with great success (try these candied pecans and candied almonds).
  • Egg white. I do not recommend making any substitutes for the egg white. 
  • Vanilla Extract. Technically you can substitute 1 TBS water for the vanilla extract, although I do not recommend that substitution. Use pure vanilla extract for the best flavor. 
  • Granulated Sugar. Regular granulated sugar and organic cane sugar are the two varieties I have used to make these cinnamon sugar almonds. 
  • Fine Sea Salt. If you only have iodized table salt, you will need to cut the amount of salt in half. 
  • Ground Cinnamon. Use a high-quality ground cinnamon for the best flavor.
Candied Walnuts on a baking sheet after being baked

How to Make Candied Walnuts

This recipe is simple, but it’s important to follow the recipe exactly for the best results.

Begin by preheating the oven to 250 degrees F and lightly greasing a large baking sheet. (Do not use parchment paper or foil, bake directly on the greased pan).

Then, combine the dry ingredients together in a small bowl (sugar, salt and cinnamon, and set it aside).

photo showing How to Make Candied Walnuts - combining dry ingredients

Next, whip the egg white and vanilla together in a large bowl with a whisk until thick and frothy (about 1 minute).

how to make candied walnuts - whipping egg white & vanilla

Then, add the walnuts to wet mixture and stir until they are evenly coated.

how to make candied walnuts - coating walnuts with egg white mixture

Once the walnuts are coated, sprinkle the dry ingredients over the walnuts and stir until evenly distributed. Make sure to scrape any extra cinnamon sugar mixture off the sides and bottom of the bowl and incorporate it into the candied walnuts.

two photos showing How to Make Candied Walnuts - adding dry ingredients

Then, spread the walnuts evenly in a single layer, on the prepared baking sheet and bake at 250 degrees F for 1 hour, stirring every 15 minutes.

Important note: Even if the candied walnuts look done after 45 minutes trust me and bake for the full hour. This is very important to they remain crispy.

How to Make Candied Walnuts - before baking on a baking sheet

After one hour remove the walnuts from the oven, give them a final stir and let them cool on the baking sheet or enjoy them warm.

How to Make Candied Walnuts - after baking on a baking sheet

Store

This recipe makes a lot of candied walnuts. I always make the full recipe, enjoy some, then freeze the rest for later. I like to have them on hand to pull out and to have candied walnuts for salads or to eat as a snack.

Store them in an airtight container at room temperature for up to 2 weeks. 

Freeze

I love freeze these candied walnuts for salad! Here’s how:

  1. Let the candied walnuts cool completely
  2. Transfer to a freezer-friendly, airtight container. 
  3. Store in the freezer for up to 3 months. 
  4. Let thaw at room temperature and enjoy! They thaw very quickly, and even taste great frozen! 
overhead view of Candied Walnuts

Serving Suggestions

I can’t keep my family away from these candied walnuts, so many end up getting eating warm, straight off the baking sheet. Here are some other suggestions for the ones that do make it past the first 10 minutes out of the oven: 

a hand holding a brown paper cone filled with Candied Walnuts

Candied Walnuts Recipe FAQs

How long do candied walnuts last?

These last for up to 1 week at room temperature, 2 weeks in the refrigerator, and 2 months in the freezer.

Why are my candied walnuts soft?

If they are soft you likely did not bake them long enough. Follow the directions exactly. If you did and still ended up with soft almonds, it’s likely your oven isn’t heating to the correct temperature. Use an oven thermometer to check and make sure it’s heating properly.

Should candied walnuts be refrigerated?

No, they can be stored at room temperature for up to 2 weeks.

Can I double this recipe?

Yes, this recipe easily doubles, just be sure to bake it on two separate baking sheets in a convection oven or in separate ovens (if you have a double oven).

Candied Walnuts spilling out of a brown paper cone

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Candied Walnuts Recipe

Laura
This Candied Walnuts Recipe is easy to make with six ingredients. They are even more delicious than the nuts you can get at the mall or fair, and they're freezer-friendly so you can make a batch and enjoy them for months as a snack, on top of salads, etc. 
5 from 12 votes
Course Appetizer, condiment, Dessert, Side Dish, Snack
Cuisine American
Servings 16 Servings (1/4 cup)
Calories 226
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 250 degrees F. Lightly grease a large baking sheet. (Do not use parchment paper or foil. Bake directly on the greased pan).
  • In a small bowl, combine sugar, sea salt, and cinnamon, set aside.
  • In a large mixing bowl, whip egg white and vanilla with a whisk until frothy (about 1 minute).
  • Add walnuts to wet mixture and stir until evenly coated.
  • Once walnuts are coated, sprinkle the dry ingredients over the walnuts and stir until evenly distributed. Make sure to scrape any extra cinnamon sugar mixture off the sides and bottom of the bowl and incorporate it into the walnuts.
  • Spread the walnuts evenly, in a single layer, on the prepared baking sheet.
  • Bake at 250 degrees F for 1 hour. Stir every 15 minutes. Even if they look done after 45 minutes trust me and bake for the full hour.
  • After one hour remove the walnuts from the oven, give them a final stir and let them cool on the baking sheet or enjoy them warm.
  • Store in an airtight container at room temperature or in the freezer.

Video

Notes

*16 oz walnuts equals 4 cups. 
Ingredient Substitutions
  • Walnuts. Use raw, unsalted walnuts in this recipe. I don’t recommend any substitutions, although I have had other people using a variety of nuts with great success (try these candied pecans and candied almonds).
  • Vanilla Extract. Technically you can substitute 1 TBS water for the vanilla extract, although I do not recommend that substitution. Use pure vanilla extract for the best flavor.
  • Granulated Sugar. Regular granulated sugar and organic cane sugar are the two varieties I have used to make these cinnamon sugar almonds.
  • Fine Sea Salt. If you only have iodized table salt, you will need to cut the amount of salt in half.
  • Ground Cinnamon. Use a high-quality ground cinnamon for the absolute best flavor.
Store
Store them in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. 
Freeze
  1. Let candied walnuts cool completely.
  2. Transfer to a freezer-friendly, airtight container.
  3. Store in the freezer for up to 3 months.
  4.  Let thaw at room temperature and enjoy! They thaw very quickly, and even taste great frozen.

Nutrition

Serving: 0.25cup | Calories: 226kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Sodium: 149mg | Potassium: 131mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




9 Comments

  1. 5 stars
    These were the best candied walnuts I’ve ever eaten! The lovely vanilla with the cinnamon finish makes these absolutely addicting!

  2. 5 stars
    This is perfect. So simple and easy. We served it on game night and people went back again and again. I followed the recipe exactly. Not too sweet just perfect.

  3. 5 stars
    These are AMAZING!! I just made a quick batch to add to a salad, but this may be my new favorite holiday goodie! 😋 YUM!!!

  4. 5 stars
    These are super easy to make and they’re so dang delicious! I loved them so much I’m making them for holiday gifts! Thanks for the recipe!