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.
- 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!
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!