These Easy Candied Walnuts are made in a skillet, with only 3 ingredients! They are a perfect balance of sweet, salty, crisp, and chewy. Highly addictive!
5 Star Reviews
Angela writes "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!" ★★★★★
Patti writes "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" ★★★★★
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❤️ Reasons to love
- Perfectly balanced – Crisp, crunchy, sweet, and salty in every bite without being overly sugary like store-bought versions.
- Quick & easy – Ready in just 5 minutes on the stovetop—no oven needed!
- Minimal ingredients – Made with only 3 ingredients.
- Versatile – Great for tossing into salads, serving as a snack, or gifting during the holidays.
- Brown sugar caramel – Creates a rich, buttery glaze with deep caramel flavor that coats the walnuts beautifully.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Walnuts – Use raw walnuts. There’s no need to toast them beforehand, as they’ll toast perfectly while caramelizing in the skillet, simplifying the prep.
- Brown Sugar – Brown sugar adds more than just sweetness—the molasses content gives the candied walnuts a rich, caramelized flavor and golden color. Light brown sugar works well for a milder taste, while dark brown sugar adds deeper caramel notes.
- Butter – Use unsalted butter to better control the salt level in the final dish. If you only have salted butter on hand, reduce or skip any added salt to prevent the glazed caarmel walnuts from becoming overly salty.
Secret to Make Perfect Candied Walnuts
- Let the brown sugar caramel cook fully: Wait until all the moisture has evaporated and there’s no visible liquid in the skillet. The sugar should coat the walnuts in a glossy glaze and start to crystallize slightly—that’s when you know it’s ready. Removing them too early can result in sticky, under-caramelized nuts.
- Cool in a single layer: Spread the nuts out evenly in a single layer on the prepared surface. Avoid piling them up or overcrowding the pan, as this traps steam and causes them to clump or stay sticky instead of crisping up properly.
- Prep your surface: Always line a baking sheet or plate with parchment paper or a silicone mat before you start cooking. This ensures the hot caramel won’t stick as they cool and makes for easy cleanup.
How to make candied walnuts?
Tips for Success
- Spoon any remaining caramel from the pan over the walnuts.
- Use a nonstick skillet only—this prevents sticking and makes cleanup easy.
- If doubling the candied walnuts recipe, use a large skillet.
- Use raw walnuts, not toasted ones.
- Have your parchment paper ready before you start, since the caramel sets quickly.
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Ways to Use Candied Walnuts
These chewy, caramelized nuts are addictive on their own, but their real magic is in how versatile they are.
- Salads - Sprinkle the caramel nuts over fresh greens, spinach, or even fruit-based salads. Try replacing the almonds with these in the roasted sweet potato and kale salad recipe.
- Desserts - Scatter them over ice cream, puddings, or yogurt parfaits.
- Cheese Boards - Add them to your charcuterie, cheese board or fruit and cheese platter for a sweet contrast to sharp or creamy cheeses.
- Crostini Topping - Finely chop and sprinkle over crostini for a touch of crunch—especially on goat cheese crostini, ricotta, or blue cheese toasts with a drizzle of honey.
- Trail Mix - Toss candied walnuts into homemade trail mix with dried cranberries, popcorn, dark chocolate chips, seeds, and roasted almonds for a gourmet snack.
- Edible Gifts - Pack them into cellophane bags, tins, or small mason jars tied with a ribbon. These make excellent homemade food gifts for Christmas, holidays, teacher appreciation, or hostess gifts.
- In Asian-Inspired Dishes - Use them in savory dishes like Honey Walnut Shrimp Noodles to add an irresistible sweet crunch.
More candied nuts
Candied Walnuts
These Easy Candied Walnuts are made in a skillet, with only 3 ingredients! They are a perfect balance of sweet, salty, crisp and chewy. Highly addictive!
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Servings: 3 Servings
Calories: 180kcal
Ingredients
- 1 cup walnuts
- ¼ cup + 1 tablespoon light brown sugar, both packed (do not use dark brown)
- ¼ cup water
- 1 tablespoon unsalted butter
- ¼ teaspoon salt divided
Instructions
- Prep. Line a large plate or sheet pan with parchment paper and have it ready.
- Cook. Add all the ingredients (saving some of the salt for topping) to a medium nonstick skillet. Cook over medium-high heat, stirring every minute. As the liquid cooks off, stir constantly until all the moisture evaporates and the walnuts start to clump together, turn glossier and slightly darker in color. Don't let them brown too much.
- Cool. Immediately transfer the nuts to the parchment-lined plate, and spread them into a single layer. Sprinkle the reserved salt evenly on top, let them cool completely, then break them apart with your fingers. Store in an airtight container.
Notes
Use a nonstick skillet only—this prevents sticking and makes cleanup easy.
If doubling the recipe, use a large skillet.
Use raw walnuts, not toasted ones.
Have your parchment paper ready before you start, since the caramel sets quickly.
Nutrition
Serving: 3 Serving | Calories: 180kcal | Carbohydrates: 6g | Protein: 5g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 162mg | Fiber: 3g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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?Mention @KitchenAtHoskins or tag #kitchenathoskins!
Watch how to make it
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 candied nuts, maple syrup can be swapped for a healthier option.
- Vanilla extract - Add a dash of vanilla extract before removing the candied walnuts 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 store
- Room Temperature: Store homemade candied walnuts 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.
Frequently asked questions
Is it possible to make candied walnuts without using refined sugar?
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.
What is the best way to prevent candied nuts from becoming sticky or clumping together?
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.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
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 ❤️