These Easy Candied Walnuts are made in a skillet, with only 3 ingredients! They are a perfect balance of sweet, salty, crisp, and chewy - No Eggs!
If you are looking for more easy candied nuts made in a skillet, then try my candied almonds or the candied pecans recipe next!
Why You'll Love This Candied Walnuts
This is the easiest candied walnuts recipe—it’s honestly a 1000/10. My kids love them so much that I always tuck a bag into their college care packages.
They come together in just 5 minutes using one skillet—no oven needed. The walnuts turn out perfectly crisp, crunchy, sweet, and salty without being overly sugary like many store-bought versions.
They're delicious by the handful, tossed into salads, sprinkled over ice cream or pancakes, added to honey walnut shrimp, mixed into popcorn, or packaged up as homemade holiday gifts. And if you want to make them vegan, simply swap the butter for coconut oil. Once you try them, you'll find yourself making a batch every holiday season—and probably a few times in between!
-maria doss
★★★★★
"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!"
-ANGELA
Jump to:
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 does more than just sweeten these walnuts—it adds a rich caramel flavor and gives them that beautiful golden color thanks to the molasses. If you're a fan of brown sugar, be sure to check out my roundup of favorite brown sugar desserts too!
- Butter – Butter adds richness, flavor, and a glossy coating. It also helps prevent sugar from becoming gritty.
What's the secret to perfectly 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 cleanup easy.
How to make candied walnuts on the stovetop?
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.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
More Candied Nuts Recipes
Candied Walnuts (Easy Skillet Method)
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
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.
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.
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.
👉 If you love baking with walnuts, you’ll want to try some of my other favorites too! My banana walnut cake is soft, moist, and packed with cozy flavors, while the orange walnut cake has a bright citrus twist with the perfect nutty crunch. Both are simple, delicious bakes that are perfect with a cup of coffee.
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.
Candied Walnuts FAQ'S
I prefer brown sugar because it gives these candied walnuts a richer, deeper caramel flavor that white sugar just can't match. The molasses in brown sugar creates a glossy coating that's slightly chewy when warm before turning perfectly crisp as it cools, while also giving the walnuts their beautiful deep golden color.
White sugar works too, but it sets into a harder, candy-like shell with a simpler sweetness. If you're after warm, buttery caramel flavor, brown sugar is definitely the way to go.
A few simple tricks will keep your candied walnuts crisp and separate:
1. Spread them out on parchment paper or a silicone mat as soon as they're done cooking.
2. Cook until the caramel fully coats the walnuts and there's no runny syrup left in the pan.
3. Let them cool completely before breaking them apart or storing them. The caramel hardens as it cools, giving you that perfectly crisp coating.
If you have extra walnuts to use up, I've got plenty of delicious ideas! Try my cozy date and walnut cake, classic carrot walnut cake, buttery walnut cookies, or a chocolate walnut smoothie for a nutritious breakfast or snack.
MADE THIS RECIPE AND LOVED IT? 💚 Please leave a ⭐️STAR rating and COMMENT below- I love to hear your feedback! Tag me with your creations on Instagram and find me on Facebook.
Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
Katherine | Love In My Oven
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 😉
Maria Doss
I know right, God knows (or my scale😀) how much of these I've eaten these last few days. Thank you so much Kathy.
Kelly @ Kelly Lynns Sweets and Treats
Candied nuts are divine!! I need to make these to put out for people to munch on at my next party 🙂
Maria Doss
Thank you Kelly:)
Kelsie | the itsy-bitsy kitchen
I looooove candied nuts! These look just perfect!
Maria Doss
Thank you Kelsie:)
Ashika | Gardening Foodie
These look so yummy Maria, It will really make a great movie time snack:)
Maria Doss
Thank you Ashika:)
Rhonda Wilmot
I can't wait to try the Carmel Walnuts. Caramel walnuts are my favorite. Seeing this a moment ago brightened my day. I'm always willing to try new you again,yrecipes. Thank you so much for this recipe. I can't wait to try them. Thank you again. Rhonda Wilmot
Gloria Lindley
i want to make this but can't afford butter. can i use margarine?
Maria Doss
Yes, you can - Maria
Paula Zargaj-Reynolds
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!
Maria Doss
Thank you so much for trying, so glad that you love it:)
Gwen Katchis
Made these today they are really good , got family coming for lunch tomorrow so I shall make another batch .
Stevee
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.
Maria Doss
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:)
Rose
I burned mine😭
Maria Doss
Ah, was the video not helpful?? So sorry to hear that
Sandy
These are so good. Never thought of doing this with walnuts just pecans.
Thank you for ideas. Know people will love them.
Arya
Why not use dark brown sugar? It’s the only kind of brown I have, would white or palm sugar do?
Maria Doss
Hi Arya, Dark brown sugar has more molasses when compared to light/golden brown sugar, which did not yield the best caramel taste. However, if you have only dark brown sugar, then I will using a mixture of (3 to 4 tablespoons) dark brown sugar and remaining plain white sugar in the recipe. Hope it helps:)
Kimberly
Can these be made using only white sugar?
Heather
Quickest recipe I’ve ever tried. Tasty ! Making them for my bosses birthday, she likes walnuts.
Maria Doss
Hi Heather, that sounds wonderful, wishing you a wonderful holiday:)
Catriona’s Candies
Can I double the recipe?
Maria Doss
Hi Catriona, Yes if using a very large non-stick pan (please note that it might take longer than 5 minutes). Otherwise, we recommend not doubling the recipe, Maria
Dee
Hi, Should the walnuts be raw or toasted before adding into skillet?
Maria Doss
Hi Dee, Please use raw walnuts, Maria
April Dore
This recipe looks amazing! Is it possible to substitute other nuts like pecans (my DL doesn't like walnuts)?
Maria Doss
Hi April, Absolutely! Replace raw pecans instead of walnuts, Maria
Elaine
Can these be made without the extra salt?
Maria Doss
Hi Elaine, Of course! But, the salt when paired with the sweet walnuts elevates the taste, Maria
Peg
Can this recipe be made sugar free?
Maria Doss
Hi Peg, I'm sorry to say none of our readers have tried it with sugar free brown sugar, so we are not sure if it will really work, Maria
Karen Landers
These are so easy and simply delish!!!
Maria Doss
That sounds wonderful, Maria
Zuleika
Awesome time and labor savings! Thank you.
Maria Doss
That sounds wonderful, Maria
MaryAnn Olleck
I'm just wondering, are these sticky? Or are they dry and don't stick together.
Maria Doss
Hi MaryAnn, They tend to stick together when hot and then get dry after cooling completely. Hope it helps, Maria
Lenzi
Mine burned! Uhhh:-(
Jan
I don't know if my oven is hotter than yours or it's because I used a large skillet, but mine started burning two minutes in. I ended up with a cup of black, inedible walnuts. Nuts!