Easy candied walnuts that takes 5 minutes and has 5 ingredients. They are chewy, crisp, salty and not-too-sweet and tastes divine!!!
The simplest of recipes. It’s so easy, its ridiculous.
These are perfect for your cheese board or over ice cream / pancakes / waffles or with popcorn or over crostini or just a snack (the best!!!).
Or wrap them in clear cellophane, tie a pretty ribbon and you’ve got yourself a delicious (and easy) homemade holiday favor. I’ve made batches of these for Christmas and everyone (especially the kiddos) adored this.
Endless possibilities and SO ADDICTIVE.
I developed this easy candied walnuts recipe for Persimmon, goat cheese and walnut crostini <– you should totally make this. It is so delicious and looks so pretty (thanks to the orange persimmons).
The recipe could not be any simpler. Cook walnuts, brown sugar, water, butter and salt in a non-stick pan, until all moisture evaporates. Transfer to a parchment paper and sprinkle more salt on top (you as much or as little you like). Let cool completely. It gets chewy and crispy <– so yummy!
The ingredients.
After 1 minute.
At the end of 5 minutes.
Spread on parchment, sprinkle salt. Cool.
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!!!
Ingredients
- 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
Instructions
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Place a piece of parchment on a dinner plate (approximately the size of the plate) or any other heat proof plate. Set aside.
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Place all ingredients (except one pinch salt) in a medium non-stick skillet.
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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).
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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.
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Store nuts in a container for several days <– if it lasts that long.
Recipe Notes
Non stick pan is a must.
You could use a small non-stick skillet, cooking time might take an additional 30-45 seconds.
Some products used for this recipe:
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If you’ll love this strawberry velvet cupcake recipe or make it yourselves, please let me know. Please rate, leave a comment or tag #kitchenathoskins on Instagram. I’d love to see your creation!
You might also like:
Ultimate Strawberry Velvet Cupcakes
Healthy-ish Chocolate Cheerios Breakfast Bars
Chocolate Chip Cookie Mug Cake
10 Comments
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 😉
I know right, God knows (or my scale😀) how much of these I’ve eaten these last few days. Thank you so much Kathy.
Candied nuts are divine!! I need to make these to put out for people to munch on at my next party 🙂
Thank you Kelly:)
I looooove candied nuts! These look just perfect!
Thank you Kelsie:)
These look so yummy Maria, It will really make a great movie time snack:)
Thank you Ashika:)
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!
Thank you so much for trying, so glad that you love it:)