Easy 5 minute Candied Walnuts

easy 5 minute candied walnuts

Chewy, crisp, salty and not-too-sweet easy 5 minute candied walnuts! Perfect for snacking, holiday gift giving, topped on salads and desserts

The simplest of recipes. It’s so easy, its ridiculous. 

This candied walnuts recipe is perfect for your cheese board or over ice cream / pancakes / waffles or with popcorn or over salads or crostini (like these Persimmon, Goat Cheese and Walnut Crostini or just a snack (the best!!!).  

 Endless possibilities and SO ADDICTIVE.

Spicy Ginger Garlic Pita Chips <—- With fresh ginger, garlic, cilantro, red pepper flakes and turmeric, this homemade garlic pita chips makes a perfect snack anytime. 

easy 5 minute candied walnuts

How to make candied walnuts ?

The recipe could not be any simpler- 

  1. Cook walnuts, brown sugar, water, butter and salt in a non-stick pan, until all moisture evaporates.
  2. Transfer to a parchment paper and sprinkle more salt on top (you as much or as little you like).
  3. Let cool completely.  
  4. Done and DONE. 

SO easy and so delicious! 

I have included step-by-step photos to help you guys make these easy candied nuts recipe;

The ingredients <— Walnuts, brown sugar, water, butter and salt. 

Salt and Pepper Cashews – Crispy, crunchy, spicy ….ADDICTIVE! 

After 1 minute of cooking over high heat, the sugar melts and gets liquidy.

At the end of 5 minutes, all moisture evaporates and it gets almost dry. 

easy 5 minute candied walnuts

Dump onto a parchment paper (scrape off off the yummy goodness sticking to the pan), spread evenly, sprinkle sea salt and cool completely. 

How to package candied nuts?

Wrap them in clear cellophane. Tie a pretty ribbon and you’ve got yourself a delicious (and easy)  homemade holiday favor! 

Possible ways to enjoy these addictive easy 5 minute candied walnuts:

easy candied walnuts
Print Recipe
3.6 from 15 votes

5 Minute Caramel Walnuts

Easy candied walnuts that takes 5 minutes and has 5 ingredients. They are chewy, crisp, salty and not-too-sweet and tastes divine!!!
Prep Time1 min
Cook Time5 mins
Total Time6 mins
Course: Dessert
Cuisine: American
Author: Maria Doss


  • 1 cup walnuts
  • 1/4 cup + 1 tablespoon golden brown sugar, both packed do not use dark brown
  • 1/4 cup water
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon + 1 pinch salt


  • Place a piece of parchment on a dinner plate (approximately the size of the plate) or any other heat proof plate. Set aside.
  • Place all ingredients (except one pinch salt) in a medium non-stick skillet.
  • Place skillet over high heat and cook (stirring occasionally) for 5 minutes (stirring constantly in the last minute), until all moisture evaporates and the nuts get darker, glossy and begins to clump together (refer pictures).
  • Immediately transfer nuts (scraping any remaining caramel off the pan) on the prepared parchment. Spread the nuts, so that they are in a single layer and sprinkle one pinch salt evenly on top of nuts. Let cool to room temperature and break apart with your fingers. 
  • Store nuts in a container for several days <– if it lasts that long.


Non stick pan is a must.

You could use a small non-stick skillet, cooking time  might take an additional 30-45 seconds. 


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  1. This might be the most scrumptious thing you’ve posted, Maria!! I LOVE walnuts and I love me some candied nuts. The only problem is I cannot stop eating them once I’ve made them!! It’s worse than chocolate. At least walnuts are good for you 😉

  2. 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!

  3. THese taste wonderful.. munch, munch….. But how do you keep them shiny? Mine turned sugary when they cooled. However I did add a bit of whiskey….. and some maple flavoring.

    1. My guess would be that the heat was very high and the brown sugar didn’t have an opportunity to melt fully before the moisture could evaporate. Stovetops vary in sizes. I will suggest you cook in medium heat next time, so the sugar will melt and turn glossy along with the butter. Hope it helps:)

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