This Caramel Walnuts is ready in 5 minutes using 3 ingredients! They are chewy, crisp, salty, not overly sweet and highly addictive - Ideal for snacking, garnishing desserts, topping salads, or as homemade food gifts that are sure to impress.
Like the chocolate avocado mousse, this caramel walnuts recipe is one of the fastest and easiest Holiday recipes you'll make!
Add everything to a pan, cook for 5 minutes and you have the most addictive treat with the irresistible sweet and salty combo, like the healthy cookie dough.
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Why you'll love this?
- Crispy, crunchy, sweet, salty and so good!
- Not too sweet like store bought caramel walnuts.
- Cooks in 5 minutes.
- Only 3 ingredients.
What are readers say?
Paula writes "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!"
Heather writes "Quickest recipe I’ve ever tried. Tasty ! Making them for my bosses birthday, she likes walnuts."
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Walnuts - Use raw walnuts when making caramel walnuts, like for orange walnut cake or carrot walnut cake.
- Brown sugar - As in all brown sugar desserts, the molasses in brown sugar infuse the walnuts with a deep caramel taste that complements their inherent nuttiness.
- Butter - Use unsalted butter to have better control over the salt. If using salted butter, be sure to reduce the additional salt accordingly.
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 caramel walnuts, maple syrup can be swapped for a healthier option.
- Vanilla extract - Add a dash of vanilla extract before removing 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 make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1.Add walnuts, brown sugar, water, butter and salt in a medium non-stick skillet.
2. Place skillet over high heat and cook, stirring occasionally for 4 minutes.
3. Stir continuously at the last minute and cook over medium heat until all the moisture evaporates, causing the walnuts to darken, become glossier, and begin to clump together.
Tip: It is important to make sure that all the liquid is evaporated before removing from heat. Otherwise, any remaining moisture might cause the walnuts to become sticky and compromise their intended crunchiness.
Transfer the nuts onto a parchment-lined sheet or plate, ensuring to scrape off any remaining caramel from the pan. Arrange the nuts in a single layer and evenly sprinkle sea salt on top. Allow them to cool to room temperature and then break them apart using your fingers.
Tip: Spreading them out, promotes air circulation around each nut, facilitating the cooling process and preventing them from sticking together.
Common mistakes to avoid to prevent stickiness
- Line your plate or sheet pan with a silicone mat or parchment paper.
- Ensure all moisture evaporates and no liquid remains.
- Spread the nuts in a single layer to cool. Avoid overcrowding, as it can trap moisture and lead to the walnuts sticking together.
Serving ideas
Like the candies pecans or candied almonds, these caramel walnuts make an addictive sweet and crunchy snack. They are versatile and can be enjoyed in numerous ways, like in honey walnut shrimp noodles, or in:
- Salads: Sprinkle them over salads for added crunch and sweetness. They pair well with mixed greens, spinach, or even fruit salads.
- Desserts: Use candied nuts for ice cream or yogurt, like in chocolate kulfi icecream.
- Cheese Boards: They complement different types of cheeses and fruits.
- Crostini - Chop the caramel walnuts and top on crostinis, like in goat cheese crostini.
- Trail Mix: Toss them into homemade trail mix along with dried fruits, seeds and other nuts.
- Gifts: Package them decorative bags or small mason jars to give as homemade food gifts during holidays. Looking for more homemade gift ideas? Try these chocolate peppermint bark recipe or sun butter cups.
- Popcorn - Toss along with freshly popped popcorn, along with M&Ms, roasted and salted peanuts.
How to store?
- Room Temperature: Store them 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.
Helpful tips
- Non-stick skillet is best for this recipe.
- Cook on high heat for the first 4 minutes. This rapid cooking process allows quick moisture evaporation, resulting in faster cooking. Additionally, it prevents the nuts from absorbing any moisture, allowing them to develop a delightful crunch.
- Cook until no moisture remains.
- Spoon any remaining caramel in the pan on top of the nuts.
Recipe FAQs
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.
You can double this batch if necessary, but I suggest using a larger skillet for quicker cooking. However, if you need to make a larger quantity, it's better to prepare separate batches instead of attempting to make them all at once.
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.
More Holiday recipes
Caramel Walnuts
Ingredients
- 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
Instructions
- Place a piece of parchment or silicone mat on a large plate or any sheet pan. Set aside.
- Place skillet over high heat and cook, stirring occasionally for 4 minutes.
- Reduce heat to medium, stir continuously for an addional one minute and cook until all the moisture evaporates. The walnuts will darken, become glossier, and begin to clump together.Tip: It is important to make sure that all the liquid is evaporated before removing from heat. Otherwise, any remaining moisture might cause the walnuts to become sticky and compromise their intended crunchiness.
- Transfer the nuts onto the prepared plate, ensuring to scrape off any remaining caramel from the pan. Spread the nuts in a single layer and evenly sprinkle more sea salt on top. Allow them to cool to room temperature and then break them apart using your fingers.
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.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.
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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!