5 Minute Candied Walnuts
These caramelized, candied walnuts are quite a treat. Toss them into your salad, over popcorn, or straight into your mouth. Crunch. Crunch.
I love this easy method of making the candied nuts where everything goes into the pan at once. Other methods I’ve tried left me with globs of candy on the nuts rather than a more even coating.
It also roasts the nuts at the same time so you don’t have to pre-toast them, then add them back to the pan to be coated, blah, blah. Who needs extra steps?
It seriously takes about 5 minutes on the stove and 5 minutes to cool. The finished product is delicious! My husband was sampling them right out of the pan. P.S. This recipe can easily be doubled.
Ingredients for Candied Walnuts:
1 cup walnut halves/pieces (you can also use this recipe for candied pecans)
1/4 cup white granulated sugar
1 Tbsp unsalted butter
How To Make 5 Minute Candied Walnuts:
1. Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter.
2. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
3. Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster.
You don’t want to give the nuts a chance to turn into a wad of inseparable delicious goodness unless you are the only person who will be enjoying the wad ;). Seriously, move quickly from the time the nuts are coated until they are separated out on the parchment paper.
Once the coating hardens (5-7 minutes), you can transfer them to a bowl and either inhale them right then and there or save ’em for a salad or something.
Enjoy, {crunch} pin it to your “recipes to keep forever” board, {crunch. crunch} and let me know how you liked the candied walnuts! {Crunch. Cruuunch. Crunch}
5 minute Candied Walnuts
Ingredients
- 1 cup walnut halves/pieces you can also use this recipe for candied pecans
- 1/4 cup white granulated sugar
- 1 Tbsp unsalted butter
Instructions
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Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter.
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Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
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Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster. You don't want to give the nuts a chance to turn into a wad of inseparable delicious goodness unless you are the only person who will be enjoying the wad ;). Seriously, move quickly from the time the nuts are coated until they are separated out on the parchment paper.
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Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy!
P.S. If you haven’t allready, make sure to try our honey roasted almonds. They are also amazing
natashaskitchen
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Here you'll find classic Ukrainian food and other favorite recipes with easy step-by-step photos and videos. 
Thank you!!!
Easy, delicious recipe. It would be nice if this recipes included how to store finished nuts.
Hi Alison, It is best to store the nuts in a cool dry environment. I keep them in Tupperware in my pantry and they last about a week. Do not refrigerate or they can become sticky from the moisture in the refrigerator. It also is not ideal to keep them in a humid environment
I wanted to dress up a wedge salad and only had chopped walnuts. Due to ingredients on hand I used 1T of butter (only had salted), and 1/8 granulated sugar/1/8 brown sugar with 1C of the chopped walnuts. I did end up using 2 teaspoons of water as the sugar wasn’t melting the way I wanted. (Patience is not my strong suit. 😏). Bottom line…amazing!!!
Wow! I’m so happy you were able to make that work Tammy! Thank you for sharing your steps with us!
If you make a big batch for salads, how would you recommend storing them to keep them crunchy?
Hi Carol, They should last at least a week in an airtight container or even a ziploc bag. Just make sure they have fully cooled to room temp before storing.
I made three batches for my quilt guild meeting. They vanished in minutes! This recipe is going into my files as a favorite go-to, especially when time is short.
That’s great Jean! I’m happy to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review!
This recipe is a great easy way to candy nuts! I added a dash of nutmeg and a dash of salt.
I make beet greens sautéed in a little olive oil flavored with shallots. After I take the greens out and put them in a serving dish, I sprinkle them with crumbled goat cheese and these candied walnuts.
I’m glad you enjoy the recipe so much! Thanks for sharing your great review with other readers Steven!
Love this. Goes great with vanilla ice cream
Yum, that sounds delicious! Thanks for sharing! 🙂
I had the same issue with the sugar not carmelizing and I know I just had regular table sugar. I don’t know if it has to do with the fact I have a glass top range (which I don’t really like) Anyway a couple tablespoons of water added, which I let steam off, resolved the issue.
Hi Melinda, I wonder if it took longer to heat up with your glass top? I’m glad it resolved with a little water. Thanks for sharing! 🙂
Hi Natasha. I made two batch yesterday with peanuts. And today 2 batches peanuts again and 2 batches walnuts. Amazing recipe. Totally addicted. Reminds me of my childhood. My late grandmother used to make these with chunks of coconut or just peanuts and finely grated ginger. Deliciouss!! Happy easter.
Hello Monique! I’m happy to hear this recipe is a favorite for you. Thanks for sharing your wonderful review and have a great Easter! 🙂
Hi! I just roasted walnuts using your 5 minute recipe, and added pumpkin seeds and sunflower seeds….wow. Bringing this to church for coffee and snack time. Lovely! I even added ginger and cinnamon, and decreased the sugar a little, adding a little corn syrup that I wanted to use up. I will be making these again!
Hello Julie! That sounds delicious! Thanks for sharing your great review with other readers!
Thank you, a thousand times thank you! My husband loves candied nuts on cereal and in salads, etc. And the ones in the store were so expensive. Tried this recipe and we loved it. Made a full batch of walnuts and half batch of pecans. Delicious!
My pleasure Karen! I’m happy to hear how much you both love the recipe! Thanks for sharing your fantastic review!
I used regular granulated sugar and it didn’t coat the walnuts very much and turned into hard crunchy bits… Tasted ok though but too crunchy.
Hi Jan, I haven’t had that experience, so it is difficult to say why. Be sure to use the same proportions stated in the recipe and since not all stove tops are created equal, it may just have needed to stay on the heat a little longer until the sugar melted.
Try adding a tablespoon or two of water oncthe walnuts have had a chance to toast a bit helped the caramel to form and worked great!
Thanks for sharing that with us!
I make these with a sugar called Allulose to keep myself in ketosis. I add a tablespoon or two of bourbon and stir till it burns off or I’ve added cocoa powder, with or without the bourbon, all good. Hard to go wrong with nuts and sugar!
By the way, I found you a few years back when I first made the strawberry layer cake, I’m very happy for your success – seems I see you all over Facebook now. 🙂
I’m glad to hear the recipe was a success! Thanks for following and sharing your great review and thoughtful comments Peggi!
I stumbled upon your recipe and have made multiple batches. I gave away some for gifts (they loved them) and I’ve used different kind of nuts. At the end of one batch, I stirred in some vanilla and sprinkled some cinnamon on it, then tossed it a few times. SO yummy and easy. I admit, I’ve eaten most of the batches myself. Thanks so much for sharing!
You’re welcome! I’m glad to hear how much you enjoy the recipe. Thanks for sharing!
Stumbled on the recipe from Pinterest. Yummy as is, family ate them right off the wax paper! Next time will try the brown sugar and cinnamon combo. Can’t get any easier. And no reaching in the oven every 5 minutes to stir!
Thanks for the post,
Angie H
I’m happy to hear how much your family enjoys the recipe Angie! Thanks for sharing your wonderful review!
My regular granulated sugar never melted either. Turned brown though. Added a little water and that helped melt it kinda. Strange cuz I’ve caramelized sugar before. But the walnuts came out ok with bits of sugar lumps around as extra sweets. >_<
Hi KC, this can happen if you use a larger granulated sugar such as raw or organic sugar – it doesn’t melt as easily.
Made this as part of our light starter for Christmas Day. Candied walnut pieces, rocket, parmesan shavings, fresh orange segments and a slug of balsamic. So tasty and just right before a big meal.
Oh yum! That sounds delicious Sandy! Thanks for sharing!
My sugar never melted. It just stayed granulated. What did I do wrong? 🙁
Hi Julie, did you possibly use a different kind of sugar (coarse granules like an organic or raw sugar maybe?) Also, if the sugar is not melting, try increase the heat – maybe the skillet just wasn’t warmed enough. I hope that helps!
Has anyone used salted butter? Will it taste odd if salted butter is used?
Hi Connie, I haven’t tested with salted butter but it should still work.
I used unsalted butter but added Himalayan (pink) sea salt and a sprinkle of Ceylon Cinnamon. Easy and delicious!
Awesome… so quick and easy ♥️
I’m glad you enjoy the recipe. Thanks for sharing!
This recipe is so simple and delicious. Will try using pecans next! Great gift idea too.
I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!
I did double my batch and I used brown sugar instead of regular sugar which tasted really good! When you said to use two spatulas to separate the nuts, I used a plastic/rubber spatula to mix them in the skillet. I didn’t notice until I was almost done that it melted the spatula! I finished off with a wooden spoon. I ate a few and it tastes okay. This is something you should mention and alter your recipe.
Hi Lisa, I’ve done that before!! Make sure your spatula is heat proof. Some spatulas are only meant to spread frosting while the silicone ones are heat proof.
I think i have made this five times in the past two weeks. i just completed a double portion. A wonderful recipe.
Thank you, and Happy Holidays.
You’re welcome Jon! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review and Merry Christmas!
Best recipe and easy. Taste great. LOVE IT.
I’m happy to hear how much you enjoy the recipe! Thanks for sharing your great review Crystal!
I’m eating these off the pan as they cool! Going to add this to my charcuterie board this holiday season. This could not be easier. I can see these beauties on salads, topping for a mashed sweet potato side dish… but most especially for snacking!
I’m glad you love the recipe Catherine! Thanks for sharing your great review with other readers!
These taste great and are so easy to make! Mine did turn out a bit sticky though. While that is not a problem for us, they are too sticky for gift giving. 🙁
Hi Susan, did you possibly change anything in the proportions – like adding more butter? They should firm up once they reach room temperature.
Would maple syrup work as a substitute for sugar? Thanks.
Hi Nana, I haven’t tested that but I’m not sure if it would caramelize on the walnuts the same way or it might take much longer since maple syrup is liquid.
First time making these and I tripped the recipe. Mistake, HUGE mistake. I should have made the whole 12 cup bag into these delicious little nuggets. Quick, simple and addictive! Thanks for the great recipe!
You’re welcome Donny! I’m glad you enjoy the recipe. Thanks for sharing your great review!
I’ve done them with sunflower seeds and salted butter…. insane
Great suggestion!
OK – Try this. Take granulated brown sugar maybe 1/4 cup, tablespoon or 2 of vanilla extract, tiny bit of water, shake of salt – cook on medium heat in nonstick pan until well blended, add walnuts….cook until coated, careful not to burn sugar. Heavenly – no butter, crunchy sweet exterior. My 7 year old is begging for them for breakfast.
Yummy! That does sound good! Thanks for sharing your tip with other readers Lisa!
Good morning. I have a recipe similar to this but you use orange juice instead of butter and do it in the microwave. We like the little added punch of the juice. Do you think that your recipe would be okay with a shot of OJ in it??
Hi Joanie, I’m not sure if adding the liquid would keep it from caramelizing correctly on the skillet. I just haven’t tested it to suggest that.
I would love to give these to friends can I put them in a jar for the holidays and how long can they be kept
Hi Susan, I haven’t maxed out the lifespan of these because they always get eaten right away, but keep it at room temperature in low moisture environment and I would guess they’d keep at least a week, maybe longer 🙂
I these on top of pumpkin and banana breads. Amazing!
I’m so glad you love the recipe!! 🙂
I just made these candied walnuts for a Thanksgiving salad and they turned out perfectly! This will be my ‘go-to’ recipe for candied nuts going forward!
Dee, thank you for taking the time to write such a nice review. I’m so happy to hear that 😀. Have a great Thanksgiving!
I have looked all,over for your recipe! I am so happy I found it….I use Pecans and they are delicious, also! Thank you, again and Happy Thanksgiving!
I’m happy to hear that Marie! Thanks for sharing and Happy Thanksgiving! 😊
Love this recipe just what I was looking for to make spinach strawberry salad with candid walnuts.I would recommend using a wooden spoon cause my plastic one melted.These are just pertict no spice or other stuff
Hi Michelle, or a silicone one since those are heat proof as well. There are some plastic spatulas that are only meant for spreading frosting 🙂
So easy and delicious!
I’m glad you love the recipe Ruth! Thanks for sharing!
I made your recipe today, using pecans, walnuts and pistachios, so yummy. I like that you make it on the stove top, they are delicious. I like using them in salads and desserts that call for a nut topping, having them candied instead of plain adds a nice taste.
Thank you for a great recipe, one that I will use often.
You’re welcome Patty! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your excellent review with other readers!
I just made these to put on salad. Very easy! Upon discovering that I was out of parchment paper I used aluminum foil with just a spritz of Pam spray. The tip about using two rubber spatulas was a good one!! Thanks for sharing.
You’re welcome Martha! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers! 🙂
I just made these, and they are delicious! I used a mix of raw pecans, cashews, almonds, and Brazil nuts. Thanks for a terrific recipe.
My pleasure Melissa! I’m happy to hear you love the recipe! Thanks for sharing your great review with other readers!
I love the flavor but mine keep ending up with gummy sugar bits. It’s like the sugar doesn’t melt but I’m afraid if I cook it too long it’ll burn. Any suggestions?
Hi Kira, are you possibly using a different kind of sugar (larger granules as with organic or raw sugars are not ideal). Also, are you using a good non-stick skillet and keeping with the same proportions listed? I hope that helps! 🙂
Just made them. Used movado sugar. Did have to cook a bit longer but turned out nice. Using them on a pear gorgonzola salad, but serving them on the side so they don’t get lost and everyone gets their fair share!🌝
I’m glad you enjoy the recipe Helen! Thanks for sharing your review with other readers!
I have made them several times and sprinkled them over a cream cheese frosted hummingbird cake. Always gets rave reviews!!!!
Wow, that does sound delicious! Thanks for sharing your great review with other readers Katie!
Yummy, easy, and fast!
I’m glad you enjoy the recipe Shamra! Thanks for sharing! 🙂
I made your great recipe with pecans and included a bt of apple pie spice. Then I roughly chopped some of the cooled candied nuts and sprinkled them as a garnish over whipping cream. Looked and tasted great on top of apple or pumpkin pie
Yum, that sounds delicious! Thanks for sharing your great tip with other readers Cathy!
I made this today for the first time ever making candied nuts. Directions were easy to follow. The end product was unbelievable!!! Just enough sugar without being to sweet. Thank you. Will be making this again!
You’re welcome Betty! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!
Made these last night. Delicious! Thanks for the recipe!
You’re welcome Lesley! I’m glad to hear that!
Thank you for this recipe! I was looking for something simple. This worked perfectly.
You’re welcome! I’m glad you enjoy the recipe!
These are sooo good! Love the simple method and detailed instructions. Thank you so much!
You’re welcome Areti! I’m glad you enjoy the recipe so much! Thanks for sharing your great review!
Hi! Great recipe ! Can it be used for hazelnut as well?
Hi Ritu, I haven’t tried hazelnut for this, but I do think it’s worth an experiment! 🙂
Great recipe Natasha. So easy and quick yet really moves a meal up a notch.
Thanks Julie! I’m glad to hear you enjoy the recipe! Thanks for sharing 🙂
Would I be able to substitute the sugar with granulated splenda?
I haven’t tried that so I have no idea if it would caramelize properly. I actually have no experience with splenda to be honest. Maybe someone else has some insight into this. Thanks in advance! 🙂
I made this recipe several times and I love it. My friends also love it.
They asked me to make some for them. It is very simple and very tasty. Thank you for sharing the recipe.
I’m so glad to hear that! Thank you for the amazing review 🙂
what if you dont have wax paper??
Hi Shawna, parchment paper would also work and possibly even a silicone liner (silpat)
Just made these twice and they turned out great. Frist time made exact recipe and nuts were heavily carmelized. Second time added and extra 3/4 cup nuts to the recipe and they were lightly sugared –also added a light sprinkling of sea salt to second batch. Great recipe, thanks for sharing it.
Thank you for the nice review 😬
I made this tonight in preparation for my salad for tomorrow night dinner. I can’t stop eating them! Delicious! Thank you
You’re welcome Valerie! I’m glad to hear you love the recipe! Thanks for sharing your great review!
That is very tasty! Recommend add seasame seeds during cooking for punch of flavors!!! 6 stars i wish!!
I’m happy to hear you like the recipe Ian! Thanks for sharing your tip and great review for other readers!
Super delicious and easy. Might even try making a batch with peanuts. The candy is perfect and doesn’t stick to my teeth. Thank you for this great recipe!
You’re welcome! I’m glad you enjoy the recipe as much as I do! Thanks for sharing your great review!
I made these on a whim this afternoon. Super quick, super easy, really tasty! Thank you, Natasha! I’ll have to check out your other recipes!
My pleasure Jaxy! I’m glad you enjoy the recipe! Please let me know what you think of any others you decide to try!
Came out rather well…..thank you
I’m glad to hear that Preet! Thanks for sharing 🙂
I just made these and they are delicious! I can’t stop eating them!!! Thanks for such an easy recipe!
That’s awesome! Thanks for sharing your fantastic review Kath! 🙂
These did not turn out like the picture shows. Instead of being caramelized, they were just coated in sugar. Use maple syrup instead
Hi, did you alter anything in the recipe or possibly use a course sugar? That takes longer to melt so it isn’t ideal. I hope that helps! I haven’t tried with maple syrup – did that work well for you?
Had a LOT of walnuts left over from buying for another recipe, so thought I’d give this a go before they went rancid in the fridge. Worked well, but I think I added a bit too much butter (maybe Australian tbs are different to yours). They were a bit more toffeefied, but were still lovely, and the toffee bits were actually an added bonus.
Thanks for a great idea which I’ll certainly do again.
Mmmm I agree, I wouldn’t mind a little extra toffee! Now I’m craving these all over again 🙂
Excellent, easy, and yummy recipe. Made them this morning to put on our salads at lunch. The little toffee pieces are great too.
I’m happy to hear you enjoy the recipe Michele! Thanks for sharing 🙂
Ive made this delicious AND easy favoriite at least 20 times. Add a pinch of black pepper. DO NOT attempt to triple recipe in a single batch even in a larger pan. too hard to coat and toast all – still delicious but not evenly coated.
That’s great to hear Lenora! Thanks for sharing 🙂
I just made these and they are still warm, well, the couple that are left are 😉 They are so easy and quick to make and scrumptious!
thank you for sharing.
You’re welcome! I’m happy to hear you enjoy the recipe!
added a pinch of cinnamon & salt – perfect!
Yum! Thanks for sharing!
Great recipe! Easiest and most delicious candies nuts I’ve made. Thanks!
That’s wonderful! I’m so happy you loved the recipe! 🙂
I toasted the walnuts in the pan on medium heat for about 10 minutes. I saw it on a tube video for another caramelized walnut recipe. I just stirred them constantly in an iron pan. Then I added the butter (used an omega 3 light butter) and sugar (at least 1/2 a cup or a bit more) and voila, I ended up with walnuts that my 8 year old is devouring. The toasting makes them crispy on the outside. They didn’t stick to each other much and were easy to separate.
Thank you for sharing Diane!! 😀
This is one perfect little recipe. Came out great. Now I dont have to spend five dollars on a small bag of candied nuts!
That is so great!! I’m so happy you enjoyed the recipe and that it saves you money. How awesome!! 🙂
If brown sugar is used will it give same results?
I Ritu, I haven’ tested that so I’m not sure if it would be more likely to burn or if would melt as readily. If you test it out, let me know your thoughts on it 🙂
Great recipe – so easy!
I used Earth Balance, a non-dairy spread, and half and half Lakanto (non-caloric sweetener) and sugar.
I melted Earth Balance first, mixed in sugar, then added walnuts. Set timer, stirred often, and they were ready in 5 minutes over medium high heat.
Came out great, but took longer to harden, about an hour. Sprinkled a little sea salt after taking out of the pan, and the taste is great.
I’m so glad you enjoyed it and thank you for sharing your dairy free, sugar free version! I’m sure that will be helpful for someone looking to do something similar! Thank you!! 🙂
You’re welcome!
Just to clarify, what I outlined is a low sugar, not a no sugar alternative.
Ok thank you Lizzie! 🙂
I followed the recipe but had the chunky results. IMPOSSIBLE to get this kinda caramelized sauce in 5 minutes.
Hi Maria, did you make any changes in quantities of ingredients or types of ingredients? It won’t work the same way with coarse sugar or if the proportions are off. I hope that helps!
I tried this recipe and it works perfectly. It takes a few minutes for the sugar too melt. Just stir it constantly, and remove when nuts are coated all around.
Thank you so much for sharing your results!! 🙂
I have tried this recipe a few times, I have enjoyed making it and my family enjoyed eating the candies walnuts! Thank you for the simple recipe!
You’re welcome JoAnn! Thanks you for sharing your wonderful review! 🙂
Thank you for this. Do you think i can use canola oil instead of butter-am trying to avoid using milk produce.
Thanks in advance
Hi Anna, I haven’t tested it that way so I’m not sure if the sugar will melt properly and incorporate with the oil. I searched the comments and no one has tried that yet. I wish I had a good answer, but I’m just not sure.
Thank you! I’m obsessed with cranberry walnut salad. It was getting expensive. So I tried your recipe because it seemed so simple. They are delicious! I’m still eating them as I type. I did toss them in a little brown sugar and pink salt while I was separating them. Holy cow!
Oh Wow!! I love the brown sugar and pink salt idea!! Thank you for sharing your amazing review! 🙂
Reviewers are right that it takes more than 5 min to melt sugar, at least on my electric stove starting with a cold pan and burner – but it does work quite well so long as you watch it like a hawk once sugar shows any sign of melting. I had a fair bit of caramel left, so will probably try 3/4 cup of nut pieces next time.
Thank you Chef for sharing! 🙂
Did you possibly double the recipe?
This same thing happened to me. :-/ I did it like you had in the picture, by putting the butter, granulated sugar, and walnuts in the pan at the same time (over medium heat). Then as soon as the butter started melting, I started stirring pretty continually. The sugar formed buttery globs, which doesn’t coat the walnuts. The sugar only started melting after about 18 minutes, and by that point it just solidified. I ended up with unglazed walnuts and sugar globbies. I have a photo if there’s a way for me to upload it, if that’s helpful. Would it be better to first make a sugar/butter mixture, and then pour that over the walnuts?
Hi Annie, it’s unusual that it would take that long for sugar to melt. Did you change the proportions at all? Or were you possibly using coarse sugar?
Thank you so much for this recipe! So far, I’ve made it twice. I added cinnamon, nutmeg, and a touch of sea salt. They were quick, easy and delicious! My kind of recipe!
My pleasure Jennie! I am so glad you enjoyed the recipe!
Loved this very quick and easy recipe! Made up a batch with a touch of sea salt, tasted like salted caramel! Good stuff!
I’m so glad you enjoyed it and a touch of sea salt sounds amazing!!
How much could a person charge, and what serving size would you use for a fund raiser?
Hi Kevin, because these are time sensitive, I would recommend making them in batches on the skillet – you also wouldn’t want to crowd the pan. You can make as many batches as you need – it depends on how they are being used, sold, etc.
Thank you so much…. was looking for a faster candied walnut recipe that didnt involve deep frying! Just a thought…. adding a small pinch of cayenne takes it to a whole new level 😉
Barbara, thank you for the great review and the tip about cayenne pepper 😬. Merry Christmas!
This recipe works fine! I would however, suggest melting the butter in the pan first and mixing the sugar with the nuts on the way in the pan. It makes the process go smoother.
Great tip Steve! Thank you 🙂
Have just made them and they’re amazing! Thank you so much for sharing this recipe. Happy Christmas!
My pleasure Angie! So glad you love them 🙂 Merry Christmas!
Can you use raw almonds?
Rae, I would toast almonds first. Have you tried this almond recipe? It is our favorite.
Made these today for a holiday snack.This was quick and super easy.Taste GREAT!
WOW! Talk about delicious! 🙂 These are out of this world! Already a family favorite!
Thank you for sharing your wonderful review! Merry Christmas Amanda 🙂
This is so easy and good .Thank you I think I’ll make some for Christmas presents I used a little sea salt when I put them on the tray delicious.
I am so glad you like them Tami! Thanks for sharing!
Followed your instructions n just lightly folded ing. Together. Came out wonderful! Thank u!!!
I am so glad you liked them Jen!
This recipe is not that great…I tried the recipe according to instructions…there is not enough butter to melt the sugar and it definitely takes longer than 5 minutes
Hi Sharon, could it be that you are using more nuts than what is called for in the recipe, or maybe using a different sized pan?
OMG!!! This is so fantastic!! Made a batch yesterday,gone!! Just made a double batch this morning.
I buy nuts in bulk so I have walnuts and pecans!! Might try mixing the two but this is sooo good and EASY!!!
Glad you love it just as much as I do Gayle! Thank you for your review!
Thanks, this is a great recipe, simple and fast. Walnuts were delicious.
You’re welcome! I’m so happy you enjoyed it.
I want to give these as Christmas presents. Will they stay fresh for a week if I store them in air-tight containers?
Laura, yes, they will easily last a week in air-tight container.
Thanks so much for the recipe! I was wondering, what is the best way to store the nuts and how long will they last?
It is best to store the nuts in a cool dry environment. I keep them in Tupperware in my pantry and they last about a week. Do not refrigerate or they can become sticky from the moisture in the refrigerator. It also is not ideal to keep them in a humid environment
Think I could use coconut sugar and coconut oil in place of the white sugar and butter?
Hi Lindsay, I really haven’t tried those substitutions to say if it would work. If you experiment, please let me know how it goes! 🙂
Thank you, thank you, thank you for this recipe! I had delicious perfectly toasted and candied walnuts in exactly 5 minutes with no mess and very little cleanup. Nothing burned or stuck together. I dusted them lightly with some sea salt and they were a fabulous addition to my salad. Cheers.
I love your idea of dusting with sea salt. Sweet, salty, savory, yum!!!
Can you use castor sugar for this recipe?
Hi Lynn, I haven’t tried this with castor sugar but I do think it would work, just keep an eye on it since it will probably melt faster, being finer granules of sugar.
These were fabulous and so easy to do. I was about to give up after trying two other recipes which failed. Then I found yours. You saved the day. Made eight batches of walnuts and pecans. Thanks so much for sharing.
That’s awesome!! I’m so happy to hear that 🙂
OMG these are amazing! I added a pinch of Himalayan sea salt with the sugar, as other reviewers suggested. After I spread these out on parchment paper, I tried to quickly wash my pan to prevent the syrup from sticking, and took just a second too long and my nuts were stinking together, so I moved them back on to my stove top because my oven was on 350 degrees baking cookies, and voila, they slowly warmed back up so I could seperate them properly. So glad I stumbled upon your website; I can’t wait to try your other delicious sounding recipes! Thanks so much for the recipe!!!
Jess, welcome to our site and thank you for the wonderful review! 😁
Great, easy recipe! Made recipe with pecans & those came out fabulous as well. Will definitely make again. Thanks Natasha!
Lynne, thank you for such a nice review and you are welcome 😁.
AWESOME, Natasha! These candied walnuts disappeared before I could take a picture to post here. I have been unsuccessful with candied nuts before. They would always turn out with a crystallized sugar coating which did not look like store bought. This recipe is just perfect. I added a pinch of cinnamon. Thanks for a great recipe.
Thara, thank you for such an amazing review on the candied walnuts 😀 and you are very welcome.
Natasha, I have just discovered your blog and I love it! I teach adult ESL and over the years I have had many immigrants from Ukraine in my class. I will share your blog with them–it will be good practice in reading English. 🙂 Also, I borrowed this candied walnuts idea, but I gave full credit to you: https://themerrylittlechristmasproject.com/rule-one-gift-idea-candied-walnuts-jar/. Thank you!
God bless you for your work with ESL students. It’s amazing what a difference it makes in their lives down the road. I will always remember my ESL teacher and the wonderful picture books and I’m 31 now – it was such a good thing for me when I was 5! 🙂
The look and sound wonderful. Could this recipe be used for almonds as well? Also, I have a nut roaster . . . I guess I could use the same recipe and put in that?
Hi Emily, I haven’t tried this with almonds so I’m not sure if the coating would stick to the almonds smooth surface. Our go-to almond recipe is this one. Also, I’ve never used a nut roaster so I can’t really speak to that.
What can I cool the nuts on if I don’t have parchment paper?.
Hi Dawn, you could use wax paper or a silpat silicone liner for cooling the nuts 🙂
Or brown paper bag cut open
Can you use brown sugar instead of white?
I haven’t tried it with brown sugar so I’m not sure how the molasses would affect the nuts. I do think it’s worth a test! 🙂 If you try it out, do let me know how it goes.
Brown sugar is great that is how land
Perfect recipe! Thank you for sharing. I love the one step process, no oven required.
Carolynne, I’m so happy you enjoyed the recipe. Thank you for sharing that with us 😁.
What is the shelf life for these candied walnuts? I want to make them early for Christmas gift bag stuffers. Would they freeze well?
Kathy, moisture will cause the sugar to liquify. It would be best to make this shortly before giving as a gift and keep it at room temperature in low moisture environment.
This is the easiest method I’ve tried for candied walnuts and they taste great! Thank you for sharing the recipe
Tammy, I’m so glad you like the recipe and you are welcome 😄.
Oh, my! Added cinnamon and they turned out delicious. Highly addictive.
I’m so glad you liked them Laura 😀.
The sugar is not melting?
Hi, I’m always happy to help troubleshoot :). Are you using a different kind of sugar? You may need to give it a little time to melt in the pan since not all stoves are created equal – some heat faster and stronger than others. I hope that helps!
Do you think I could use coconut sugar or raw sugar?
Hi Shannon, I’m not sure about coconut sugar since I’ve never tried baking or cooking with it. My concern about raw sugar is if it is larger sugar granules, it may not melt as readily.
Just made these: the first time, perfect, the second time, not….. (but still taste good, but sugar did not melt.) Maybe pan not hot enough when I started. I thought I did it exactly the same way, but evidently not!! Okay, I just made them a third time: perfect!! I took them out too soon on #2. The end is definitely tricky, you have to let them almost burn. BUT NOT.
Thank you for sharing the results of your 3 tests. You’re awesome!! 🙂
Super easy! Added a pinch of salt, and they were perfect! Made them for salads, but we ate the whole batch at once!
Mmm I’ll be adding a pinch of salt next time I make these! 🙂
Hi, Natasha,
Just wanted to give you an update on my Annual Market Adventure. This is held in a small French village in the middle of France and I had a small plate with a ‘taster’ heap on my table and everybody who tried them just love the taste, the crunch and the idea! I think for next year I will have to make tons more…lol! Thank you again and I am spreading your fame……:-)
That’s awesome!! 🙂
Could brown sugar be substituted for the granulated sugar?
I haven’t tested it that way so I can’t say for sure how the added molasses in brown sugar would affect the results. If you try it, let me know.
Hi, Natasha,
This was my second attempt in making Sugared Walnuts (our own walnuts) and your recipe was by far the best and easiest! Love them and I am actually selling them on our annual local market and they are going down a treat! Thank you so much…….
That’s so awesome! I’m so happy you found success with my recipe in more ways than one! 🙂 So cool!!
I melted the butter, then added the sugar and a splash of water before adding the walnuts – turned out delicious! Perfect and easy to do!
Thanks for the tip Rachelle and the nice review 😁.
Love this recipe! Natasha, can you make candied cashews this way as well?
Hi Jolene, I’m so happy you love it :). I haven’t tried it but one of my readers reported great results with mixed nuts including cashews so I imagine it would work with cashews only 🙂
I am thinking of using these to top a cheesecake for a wedding. Do you think an overnight stint in the refrigerator would render them too chewy?
Hi Bethany, I don’t think refrigeration would agree with these. I keep them at room temperature. Refrigerating can introduce too much moisture and cause the sugar to liquify.
yes less butter is more, i think i used too much butter and then the sugar slides off of the walnuts so next batch will be less butter
my first attempt was fantastic when I used exact measurements but this time wanted more buttery but this did not work, so next batch exact measurements and oooh soooo goood
love this recipe will be with me for my lifetime which will hopefully be long
could you use Coffee beans instead of walnuts????
Thank you for sharing your great review and tip! To be honest I haven’t tried this with coffee beans, but I’m so curious. If you try it, let me know how it works out! 🙂
I think I added too much butter. Also, I didn’t let the pan heat much so it took more like 10 minutes to melt the sugar. They look good, though. They taste like popcorn! Lacks something, maybe cinnamon! Tell me what I did wrong!
Hi Ada, adding extra butter will affect the outcome since you have more fat in the recipe which will take longer to melt the sugar. You can definitely add cinnamon if you like. I’ve had a couple of readers report good results with using cinnamon.
This is an awesome recipe…so glad I found it. Very easy and quick.
I am so happy you loved the recipe! Thanks for sharing your review 🙂
So easy!! Thank you. 5 minutes and I had beautiful caramel candied walnuts. I used salted butter. This was a great finishing touch to my brownies I was giving a friend. I am so pleased. Thank you.
Yum!! These would be aweosome over brownies. Thanks for sharing that idea!
I tried your recipe 3 times. They looked nothing like yours. The sugar either didn’t melt or turned brown, none of which was a problem. I played one batch all together and made a brittle. With the other 2 batches the melted sugar turned brown but they were still delicious.
A walnut brittle sounds nice!! Thanks for sharing that with us 🙂
Thank you! I had 2 lbs of walnuts from a bogo…my daughter stopped at the store for salad…your recipe helped me to create a great snack to take on a trip. I added cinnamon and am going to crunch my way to Pittsburgh. Thank you!
Lucy, I love your idea of adding cinnamon. I’m glad you enjoyed the recipe 😁.
Hi !just tonight i tried this recipe for a pack of walnuts sitting in the fridge. I love it…but sadly i think i overcooked the walnuts bit still tastes great! Thanks much!
I’m glad you still liked them! 🙂
Do these have to be used right away or can they be stored for a few days/week? If so, what would be best storage method?
Hi Laura, you can store them at room temperature in tupperware for 3-5 days. I wouldn’t refrigerate them since the caramel can become sticky in a moist environment.
but they freeze well for me…and I add a bit of Cajun Sunshine hot sauce or your favorite vinegar based chili sauce
Thanks for sharing that Denise!
Im thinking next time I will try a little cinnamon with them and put them in my oatmeal. Endless ways to use these..just a few ideas that were a success with these, sliced bananas with peanut putter on top, then a couple CW’s..#2 put the cw’s thru the processor until crumbly..sprinkle on top of chocolate covered fruit like oranges, strawberry or cherries or pretzels! Love these!
Mmm thank you for sharing your creative and delicious ideas! 🙂