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 ->
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
Candice Rivera
Hi, I want to make these today, but I was confused about something. In the beginning when you’re describing each ingredient, you write “Light brown sugar works well for a milder taste, while dark brown sugar adds deeper caramel notes.” but then in the recipe description you write to use light brown sugar and put “ do not use dark brown”. So can we or can’t we use dark brown sugar?
Maria Doss
Hi Candice, Use light brown sugar! Thanks so much for pointing that out—this was an oversight in the blog post, but it’s now corrected. We really appreciate it - 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 ❤️