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.
Prep Time5 minutesmins
Cook Time1 hourhr
Total Time1 hourhr5 minutesmins
Course: Appetizer, condiment, Dessert, Side Dish, Snack
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.
StoreStore them in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. Freeze
Let candied walnuts cool completely.
Transfer to a freezer-friendly, airtight container.
Store in the freezer for up to 3 months.
Let thaw at room temperature and enjoy! They thaw very quickly, and even taste great frozen.