This Caramel Walnuts is ready in 5 minutes using 3 ingredients! They are chewy, crisp, salty, not overly sweet and highly addictive - Ideal for snacking, garnishing desserts, topping salads, or as homemade food gifts that are sure to impress.
Like the healthy avocado chocolate mousse, this caramel walnuts recipe is one of the fastest and easiest Holiday recipes you'll make!
Add everything to a pan, cook for 5 minutes and you have the most addictive treat with the irresistible sweet and salty combo.
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Why you'll love this?
- Crispy, crunchy, sweet, salty and so good!
- Not too sweet like store bought caramel walnuts.
- Cooks in 5 minutes.
- Only 3 ingredients.
What are readers say?
Paula writes "Just made three batches for Christmas gifts. Outrageously simple to make, but they taste so good everyone will think I slaved in the kitchen with a candy thermometer. Thank you, Maria, for what is sure to become a holiday tradition for me!"
Heather writes "Quickest recipe I’ve ever tried. Tasty ! Making them for my bosses birthday, she likes walnuts."
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Walnuts - Use raw walnuts when making caramel walnuts.
- Brown sugar - The molasses in brown sugar infuse the walnuts with a deep caramel taste that complements their inherent nuttiness.
- Butter - Use unsalted butter to have better control over the salt. If using salted butter, be sure to reduce the additional salt accordingly.
Seasoning variations
- Cinnamon - Add ½ teaspoon of ground cinnamon during the last minute of cooking.
- Pumpkin pie spice - Similar to cinnamon, add ½ teaspoon of pumpkin pie spice during the last minute of cooking.
- Cocoa powder - Once you transfer the caramel walnuts onto the parchment sheet, sprinkle them with cocoa powder and salt.
- Maple syrup - Although I prefer using brown sugar with this stovetop caramel walnuts, maple syrup can be swapped for a healthier option.
- Vanilla extract - Add a dash of vanilla extract before removing from heat.
- Cayenne pepper - Sprinkle a pinch or two of ground cayenne pepper or chili powder when cooking.
- Rosemary and sea salt - Add finely minced rosemary leaves towards the end of the cooking process, like in cranberry orange sauce. If using dried rosemary, add it along with all the other ingredients at the start of cooking.
- Coconut - Toss the caramel walnuts in sweetened shredded coconut for a tropical flair.
- Coffee- Add ½ to 1 teaspoon of instant coffee for a rich and slightly bitter undertone.
- Alcohol - Add a teaspoon or two of whiskey towards the end of cooking, but exercise caution when adding alcohol into a hot pan as it may cause flare-ups.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1.Add walnuts, brown sugar, water, butter and salt in a medium non-stick skillet.
2. Place skillet over high heat and cook, stirring occasionally for 4 minutes.
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3. Stir continuously at the last minute and cook over medium heat until all the moisture evaporates, causing the walnuts to darken, become glossier, and begin to clump together.
Tip: It is important to make sure that all the liquid is evaporated before removing from heat. Otherwise, any remaining moisture might cause the walnuts to become sticky and compromise their intended crunchiness.
Transfer the nuts onto a parchment-lined sheet or plate, ensuring to scrape off any remaining caramel from the pan. Arrange the nuts in a single layer and evenly sprinkle sea salt on top. Allow them to cool to room temperature and then break them apart using your fingers.
Tip: Spreading them out, promotes air circulation around each nut, facilitating the cooling process and preventing them from sticking together.
Common mistakes to avoid to prevent stickiness
- Line your plate or sheet pan with a silicone mat or parchment paper.
- Ensure all moisture evaporates and no liquid remains.
- Spread the nuts in a single layer to cool. Avoid overcrowding, as it can trap moisture and lead to the walnuts sticking together.
Serving ideas
These caramel walnuts make an addictive sweet, and crunchy snack. They are versatile and can be enjoyed in numerous ways, like in honey walnut shrimp noodles, or in:
- Salads: Sprinkle them over salads for added crunch and sweetness. They pair well with mixed greens, spinach, or even fruit salads.
- Desserts: Use candied nuts for ice cream or yogurt.
- Cheese Boards: They complement different types of cheeses and fruits.
- Crostini - Chop the caramel walnuts and top on crostinis, like in goat cheese crostini.
- Trail Mix: Toss them into homemade trail mix along with dried fruits, seeds and other nuts.
- Gifts: Package them decorative bags or small mason jars to give as homemade food gifts during holidays. Looking for more homemade gift ideas?
- Popcorn - Toss along with freshly popped popcorn, along with M&Ms, roasted and salted peanuts.
How to store?
- Room Temperature: Store them in an air tight container at room temperature, away from direct sunlight and moisture, for 1 to 2weeks.
- Fridge: Although they can be refrigerated for up ton a month, for longer storage, the nuts may get a little sticky or tacky. To restore their crunchiness, spread them on a lined baking sheet and warm in a preheated oven at 250°F for a few minutes. This will help re-crisp the walnuts.
- Freezer: Storing candied walnuts in the freezer maintains their quality for several months. Enjoy them as a frozen snack straight from the freezer, or allow them to thaw at room temperature for approximately an hour before using.
Helpful tips
- Non-stick skillet is best for this recipe.
- Cook on high heat for the first 4 minutes. This rapid cooking process allows quick moisture evaporation, resulting in faster cooking. Additionally, it prevents the nuts from absorbing any moisture, allowing them to develop a delightful crunch.
- Cook until no moisture remains.
- Spoon any remaining caramel in the pan on top of the nuts.
Recipe FAQs
Yes, you can substitute maple syrup or honey for brown sugar. However, note that this change may alter the taste profile, and the cooking time may vary due to differences in syrup viscosity.
You can double this batch if necessary, but I suggest using a larger skillet for quicker cooking. However, if you need to make a larger quantity, it's better to prepare separate batches instead of attempting to make them all at once.
1. Use a parchment paper or a silicone mat. This prevents them from sticking together while they cool.
2. Cook until no liquid remains.
3. Allow them to cool completely at room temperature before storing or breaking them apart.
4. Make sure they are spread out and not piled on top of each other, when cooling. This allows air to circulate around each nut and prevents them from sticking.
More Holiday recipes
Caramel Walnuts
Ingredients
- 1 cup walnuts
- ¼ cup + 1 tablespoon golden brown sugar, both packed (do not use dark brown)
- ¼ cup water
- 1 tablespoon unsalted butter
- ⅛ teaspoon salt plus more for topping
Instructions
- Place a piece of parchment or silicone mat on a large plate or any sheet pan. Set aside.
- Place skillet over high heat and cook, stirring occasionally for 4 minutes.
- Reduce heat to medium, stir continuously for an addional one minute and cook until all the moisture evaporates. The walnuts will darken, become glossier, and begin to clump together.Tip: It is important to make sure that all the liquid is evaporated before removing from heat. Otherwise, any remaining moisture might cause the walnuts to become sticky and compromise their intended crunchiness.
- Transfer the nuts onto the prepared plate, ensuring to scrape off any remaining caramel from the pan. Spread the nuts in a single layer and evenly sprinkle more sea salt on top. Allow them to cool to room temperature and then break them apart using your fingers.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.
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Angela
Such a simple recipe, and I had to triple the recipe because it is so addicting! I’ll definitely be making these often. Thank you!
Maria Doss
Glad you liked it hun, have a wonderful week - Maria
Patti
Thank you, Maria. These are the easiest ones I have made. Made them 3 times in the last week and have plans for making some as gifts. Deliciously addictive.
Maria Doss
Glad you loved them - Maria
Donna
My first time trying your recipe!! Im sure that it is great as is but I wanted some heat on mine!! I added 1/2 tsp ground cayenne pepper and to the 1/4 cup of water added 1 tablespoon of hot sauce (Texas Pete). They turned out perfect!! Thank you
Maria Doss
Love the twist, a bit of heat is always a good idea. Have a great day - Maria
Candy wayman
This is my third year of making these as gifts for my peeps and they are loved and requested again and again throughout the year. I use spices (cinnamon,nutmeg,ginger and cloves ) but otherwise follow the recipe and it never ever fails!!! Thank you , thank you from the bottom of all of our hearts💕
Maria Doss
Happy to hear hun - Maria
Brenda
After making, can these be frozen? I like to make ahead for holidays.
Maria Doss
Hi Brenda, Yes these can be frozen. Just leave it at room temperature for a few hours to defrost - Maria
Stacy
Can I get the measurements in the English format? What is 1.67 cup walnuts? 0.42 cup + 1.67 tablespoon golden brown sugar? And the other measurements?
Maria Doss
Hi Stacy, The right measurements:
1 cup walnuts
¼ cup + 1 tablespoon golden brown sugar, both packed (do not use dark brown)
¼ cup water
1 tablespoon unsalted butter
⅛ teaspoon salt plus more for topping
Hope it helps, Maria
Aura Miranda
I love this recipe!!! Regards from Ecuador!
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Lori
Is it possible to use the Lakanto brown sugar substitute (monk fruit) to make this more low carb?
Maria Doss
Hi Lori, I’m sorry, but I don’t have experience with monk fruit sugar, nor have I received feedback from readers about using brown sugar substitutes in this recipe. Unfortunately, I’m unable to offer guidance on this matter at the moment. I apologize for not being able to assist you this time - Maria
Lori
I appreciate you responding. If I try it I’ll come back and report. 🙂
LaDonna
I made these same way you said, on high for 4 minutes then 1 minute and they were burnt. Why? I think my stove boiled them too much to fast
Maria Doss
The heat was likely too high! Next time, cook on medium heat and don’t worry about the exact timing. Just cook until all the moisture evaporates. The walnuts will darken, become glossy, and start to clump together. Happy holidays - Maria
Nancy
Mine did not turn glossy, even though all the liquid evaporated. Any suggestions on what I might have done wrong?
Maria Doss
Hi Nancy, I suspect the nuts were either cooked for a longer period or went beyond the glossy stage. When nuts are cooked for too long, the sugar starts to dry out and crystallize. I recommend keeping a watchful eye during the last minute and remove it when they look shiny. Hope it helps. Wishing you a happy holidays - Maria ♡
Nancy
Used pecans instead of walnuts. Doubled the recipe and sprinkled all with a little vanilla powder and stirred shredded coconut with half the pecans. Both were excellent.
Maria Doss
Love to hear that - Maria ❤️