Kitchen @ Hoskins

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.

4 from 4 votes

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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!!!

Course Dessert

Cuisine American

Prep Time 1 minute

Cook Time 5 minutes

Total Time 6 minutes

Author Maria Doss

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

1. Place a piece of parchment on a dinner plate (approximately the size of the plate) or any other heat proof plate. Set aside.

2. Place all ingredients (except one pinch salt) in a medium non-stick skillet.

3. 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).

4. 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. 

5. 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. 

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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!

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