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.

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? 

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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.

5 minute Candied Walnuts-4

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.

5 minute Candied Walnuts-5 5 minute Candied Walnuts-6

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.

5 minute Candied Walnuts-75 minute Candied Walnuts-8

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.

These caramelized, candied walnuts are quite a treat. Toss them into your salad, over popcorn, or straight into your mouth. Crunch. Crunch. These caramelized, candied walnuts are quite a treat. Toss them into your salad, over popcorn, or straight into your mouth. Crunch. Crunch.

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

4.63 from 124 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
These caramelized, candied walnuts are quite a treat. Toss them into your salad, over popcorn, or straight into your mouth. Crunch. Crunch.
Toss these caramelized walnuts 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. P.S. This recipe can easily be doubled.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $3
Servings: 1 cup

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

  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.
  4. Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy!

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P.S. If you haven’t allready, make sure to try our honey roasted almonds. They are also amazing

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Carol
    June 4, 2018

    If you make a big batch for salads, how would you recommend storing them to keep them crunchy? Reply

    • Natashas Kitchen
      June 4, 2018

      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. Reply

  • Jean Whiting
    May 22, 2018

    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. Reply

    • Natasha's Kitchen
      May 22, 2018

      That’s great Jean! I’m happy to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review! Reply

  • Steven
    May 13, 2018

    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. Reply

    • Natasha's Kitchen
      May 14, 2018

      I’m glad you enjoy the recipe so much! Thanks for sharing your great review with other readers Steven! Reply

  • LG
    April 29, 2018

    Love this. Goes great with vanilla ice cream Reply

    • Natasha's Kitchen
      April 30, 2018

      Yum, that sounds delicious! Thanks for sharing! 🙂 Reply

  • Melinda Nelson
    April 14, 2018

    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. Reply

    • Natasha
      natashaskitchen
      April 16, 2018

      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! 🙂 Reply

  • Monique
    March 30, 2018

    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. Reply

    • Natasha's Kitchen
      March 30, 2018

      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! 🙂 Reply

  • Julie
    March 9, 2018

    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! Reply

    • Natasha's Kitchen
      March 9, 2018

      Hello Julie! That sounds delicious! Thanks for sharing your great review with other readers! Reply

  • Karen C
    March 4, 2018

    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! Reply

    • Natasha's Kitchen
      March 5, 2018

      My pleasure Karen! I’m happy to hear how much you both love the recipe! Thanks for sharing your fantastic review! Reply

  • Jan Dawson
    February 10, 2018

    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. Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      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. Reply

  • Peggi K
    January 27, 2018

    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. 🙂 Reply

    • Natasha's Kitchen
      January 28, 2018

      I’m glad to hear the recipe was a success! Thanks for following and sharing your great review and thoughtful comments Peggi! Reply

  • smiiley
    January 17, 2018

    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! Reply

    • Natasha's Kitchen
      January 17, 2018

      You’re welcome! I’m glad to hear how much you enjoy the recipe. Thanks for sharing! Reply

  • Angie
    January 5, 2018

    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 Reply

    • Natasha's Kitchen
      January 5, 2018

      I’m happy to hear how much your family enjoys the recipe Angie! Thanks for sharing your wonderful review! Reply

  • KC
    December 24, 2017

    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. >_< Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Hi KC, this can happen if you use a larger granulated sugar such as raw or organic sugar – it doesn’t melt as easily. Reply

  • Sandy Rodwell
    December 24, 2017

    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. Reply

    • Natasha's Kitchen
      December 26, 2017

      Oh yum! That sounds delicious Sandy! Thanks for sharing! Reply

  • Julie
    December 23, 2017

    My sugar never melted. It just stayed granulated. What did I do wrong? 🙁 Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      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! Reply

  • Connie
    December 22, 2017

    Has anyone used salted butter? Will it taste odd if salted butter is used? Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Connie, I haven’t tested with salted butter but it should still work. Reply

  • Mareike Hughes
    December 21, 2017

    Awesome… so quick and easy ♥️ Reply

    • Natasha's Kitchen
      December 22, 2017

      I’m glad you enjoy the recipe. Thanks for sharing! Reply

  • S Montoya
    December 21, 2017

    This recipe is so simple and delicious. Will try using pecans next! Great gift idea too. Reply

    • Natasha's Kitchen
      December 21, 2017

      I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Lisa Opper
    December 21, 2017

    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. Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      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. Reply

  • Jon
    December 17, 2017

    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. Reply

    • Natasha's Kitchen
      December 18, 2017

      You’re welcome Jon! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review and Merry Christmas! Reply

  • crystal
    December 14, 2017

    Best recipe and easy. Taste great. LOVE IT. Reply

    • Natasha's Kitchen
      December 14, 2017

      I’m happy to hear how much you enjoy the recipe! Thanks for sharing your great review Crystal! Reply

  • Catherine
    December 13, 2017

    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! Reply

    • Natasha's Kitchen
      December 13, 2017

      I’m glad you love the recipe Catherine! Thanks for sharing your great review with other readers! Reply

  • Susan
    December 12, 2017

    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. 🙁 Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Hi Susan, did you possibly change anything in the proportions – like adding more butter? They should firm up once they reach room temperature. Reply

  • Nana
    December 12, 2017

    Would maple syrup work as a substitute for sugar? Thanks. Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      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. Reply

  • December 9, 2017

    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! Reply

    • Natasha's Kitchen
      December 9, 2017

      You’re welcome Donny! I’m glad you enjoy the recipe. Thanks for sharing your great review! Reply

  • Any
    December 7, 2017

    I’ve done them with sunflower seeds and salted butter…. insane Reply

    • Natasha's Kitchen
      December 7, 2017

      Great suggestion! Reply

  • Lisa
    November 30, 2017

    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. Reply

    • Natasha's Kitchen
      November 30, 2017

      Yummy! That does sound good! Thanks for sharing your tip with other readers Lisa! Reply

  • Joanie Moore
    November 30, 2017

    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?? Reply

    • Natasha
      natashaskitchen
      November 30, 2017

      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. Reply

  • Susan
    November 30, 2017

    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 Reply

    • Natasha
      natashaskitchen
      November 30, 2017

      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 🙂 Reply

  • Lisa
    November 23, 2017

    I these on top of pumpkin and banana breads. Amazing! Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      I’m so glad you love the recipe!! 🙂 Reply

  • Dee
    November 22, 2017

    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! Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Dee, thank you for taking the time to write such a nice review. I’m so happy to hear that 😀. Have a great Thanksgiving! Reply

  • Marie Brasseit
    November 22, 2017

    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! Reply

    • Natasha's Kitchen
      November 23, 2017

      I’m happy to hear that Marie! Thanks for sharing and Happy Thanksgiving! 😊 Reply

  • Michelle Cramer
    November 21, 2017

    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 Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      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 🙂 Reply

  • Ruth
    November 18, 2017

    So easy and delicious! Reply

    • Natasha's Kitchen
      November 20, 2017

      I’m glad you love the recipe Ruth! Thanks for sharing! Reply

  • Patty
    November 13, 2017

    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. Reply

    • Natasha's Kitchen
      November 13, 2017

      You’re welcome Patty! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your excellent review with other readers! Reply

  • Martha
    November 12, 2017

    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. Reply

    • Natasha's Kitchen
      November 13, 2017

      You’re welcome Martha! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers! 🙂 Reply

  • November 7, 2017

    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. Reply

    • Natasha's Kitchen
      November 7, 2017

      My pleasure Melissa! I’m happy to hear you love the recipe! Thanks for sharing your great review with other readers! Reply

  • Kira Holley
    October 31, 2017

    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? Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      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! 🙂 Reply

  • Helen Stewart
    October 30, 2017

    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!🌝 Reply

    • Natasha's Kitchen
      October 30, 2017

      I’m glad you enjoy the recipe Helen! Thanks for sharing your review with other readers! Reply

  • KATIE PIDHIRNY
    October 21, 2017

    I have made them several times and sprinkled them over a cream cheese frosted hummingbird cake. Always gets rave reviews!!!! Reply

    • Natasha's Kitchen
      October 22, 2017

      Wow, that does sound delicious! Thanks for sharing your great review with other readers Katie! Reply

  • Shamra
    October 20, 2017

    Yummy, easy, and fast! Reply

    • Natasha's Kitchen
      October 20, 2017

      I’m glad you enjoy the recipe Shamra! Thanks for sharing! 🙂 Reply

  • Cathy
    October 8, 2017

    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 Reply

    • Natasha's Kitchen
      October 8, 2017

      Yum, that sounds delicious! Thanks for sharing your great tip with other readers Cathy! Reply

  • Betty
    October 7, 2017

    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! Reply

    • Natasha's Kitchen
      October 7, 2017

      You’re welcome Betty! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • October 5, 2017

    Made these last night. Delicious! Thanks for the recipe! Reply

    • Natasha's Kitchen
      October 5, 2017

      You’re welcome Lesley! I’m glad to hear that! Reply

  • DrRoluda
    September 26, 2017

    Thank you for this recipe! I was looking for something simple. This worked perfectly. Reply

    • Natasha's Kitchen
      September 26, 2017

      You’re welcome! I’m glad you enjoy the recipe! Reply

  • Areti
    September 18, 2017

    These are sooo good! Love the simple method and detailed instructions. Thank you so much! Reply

    • Natasha's Kitchen
      September 18, 2017

      You’re welcome Areti! I’m glad you enjoy the recipe so much! Thanks for sharing your great review! Reply

  • Ritu
    September 17, 2017

    Hi! Great recipe ! Can it be used for hazelnut as well? Reply

    • Natasha
      natashaskitchen
      September 17, 2017

      Hi Ritu, I haven’t tried hazelnut for this, but I do think it’s worth an experiment! 🙂 Reply

  • julie
    September 12, 2017

    Great recipe Natasha. So easy and quick yet really moves a meal up a notch. Reply

    • Natasha's Kitchen
      September 12, 2017

      Thanks Julie! I’m glad to hear you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Viviana Pereira
    September 4, 2017

    Would I be able to substitute the sugar with granulated splenda? Reply

    • Natasha
      natashaskitchen
      September 4, 2017

      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! 🙂 Reply

  • Susanna
    August 21, 2017

    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. Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      I’m so glad to hear that! Thank you for the amazing review 🙂 Reply

  • shauna
    August 20, 2017

    what if you dont have wax paper?? Reply

    • Natasha
      natashaskitchen
      August 20, 2017

      Hi Shawna, parchment paper would also work and possibly even a silicone liner (silpat) Reply

  • LH
    August 20, 2017

    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. Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Thank you for the nice review 😬 Reply

  • Valerie
    August 4, 2017

    I made this tonight in preparation for my salad for tomorrow night dinner. I can’t stop eating them! Delicious! Thank you Reply

    • Natasha's Kitchen
      August 5, 2017

      You’re welcome Valerie! I’m glad to hear you love the recipe! Thanks for sharing your great review! Reply

  • Ian Smith
    July 16, 2017

    That is very tasty! Recommend add seasame seeds during cooking for punch of flavors!!! 6 stars i wish!! Reply

    • Natasha's Kitchen
      July 17, 2017

      I’m happy to hear you like the recipe Ian! Thanks for sharing your tip and great review for other readers! Reply

  • Perkins
    July 15, 2017

    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! Reply

    • Natasha's Kitchen
      July 15, 2017

      You’re welcome! I’m glad you enjoy the recipe as much as I do! Thanks for sharing your great review! Reply

  • Jaxy
    July 4, 2017

    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! Reply

    • Natasha's Kitchen
      July 5, 2017

      My pleasure Jaxy! I’m glad you enjoy the recipe! Please let me know what you think of any others you decide to try! Reply

  • Preeta
    June 13, 2017

    Came out rather well…..thank you Reply

    • Natasha's Kitchen
      June 13, 2017

      I’m glad to hear that Preet! Thanks for sharing 🙂 Reply

  • Kath
    June 6, 2017

    I just made these and they are delicious! I can’t stop eating them!!! Thanks for such an easy recipe! Reply

    • Natasha's Kitchen
      June 7, 2017

      That’s awesome! Thanks for sharing your fantastic review Kath! 🙂 Reply

  • R
    May 31, 2017

    These did not turn out like the picture shows. Instead of being caramelized, they were just coated in sugar. Use maple syrup instead Reply

    • Natasha
      natashaskitchen
      May 31, 2017

      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? Reply

  • BrianW
    May 20, 2017

    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. Reply

    • Natasha
      natashaskitchen
      May 20, 2017

      Mmmm I agree, I wouldn’t mind a little extra toffee! Now I’m craving these all over again 🙂 Reply

  • Michele
    May 10, 2017

    Excellent, easy, and yummy recipe. Made them this morning to put on our salads at lunch. The little toffee pieces are great too. Reply

    • Natasha's Kitchen
      May 10, 2017

      I’m happy to hear you enjoy the recipe Michele! Thanks for sharing 🙂 Reply

  • Lenora
    April 20, 2017

    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. Reply

    • Natasha's Kitchen
      April 21, 2017

      That’s great to hear Lenora! Thanks for sharing 🙂 Reply

  • V
    April 19, 2017

    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. Reply

    • Natasha's Kitchen
      April 19, 2017

      You’re welcome! I’m happy to hear you enjoy the recipe! Reply

  • mefromTexas
    April 4, 2017

    added a pinch of cinnamon & salt – perfect! Reply

    • Natasha's Kitchen
      April 4, 2017

      Yum! Thanks for sharing! Reply

  • Dea Kristensen
    March 19, 2017

    Great recipe! Easiest and most delicious candies nuts I’ve made. Thanks! Reply

    • Natasha
      natashaskitchen
      March 19, 2017

      That’s wonderful! I’m so happy you loved the recipe! 🙂 Reply

  • Diane
    March 16, 2017

    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. Reply

    • Natasha's Kitchen
      March 16, 2017

      Thank you for sharing Diane!! 😀 Reply

  • Janice Agro
    March 12, 2017

    This is one perfect little recipe. Came out great. Now I dont have to spend five dollars on a small bag of candied nuts! Reply

    • Natasha
      natashaskitchen
      March 13, 2017

      That is so great!! I’m so happy you enjoyed the recipe and that it saves you money. How awesome!! 🙂 Reply

  • Ritu
    March 6, 2017

    If brown sugar is used will it give same results? Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      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 🙂 Reply

  • Lizzie T
    March 1, 2017

    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. Reply

    • Natasha
      natashaskitchen
      March 1, 2017

      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!! 🙂 Reply

      • LizzieT
        March 2, 2017

        You’re welcome!

        Just to clarify, what I outlined is a low sugar, not a no sugar alternative. Reply

        • Natasha
          natashaskitchen
          March 2, 2017

          Ok thank you Lizzie! 🙂 Reply

  • Maria
    February 22, 2017

    I followed the recipe but had the chunky results. IMPOSSIBLE to get this kinda caramelized sauce in 5 minutes. Reply

    • Natasha
      natashaskitchen
      February 22, 2017

      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! Reply

    • Janice Agro
      March 12, 2017

      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. Reply

      • Natasha
        natashaskitchen
        March 13, 2017

        Thank you so much for sharing your results!! 🙂 Reply

  • JoAnn
    February 20, 2017

    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! Reply

    • Natasha's Kitchen
      February 20, 2017

      You’re welcome JoAnn! Thanks you for sharing your wonderful review! 🙂 Reply

  • Anna
    January 20, 2017

    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 Reply

    • Natasha
      natashaskitchen
      January 20, 2017

      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. Reply

  • Mwalser
    January 19, 2017

    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! Reply

    • Natasha
      natashaskitchen
      January 19, 2017

      Oh Wow!! I love the brown sugar and pink salt idea!! Thank you for sharing your amazing review! 🙂 Reply

  • "Chef" Paul
    January 17, 2017

    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. Reply

    • Natasha
      natashaskitchen
      January 17, 2017

      Thank you Chef for sharing! 🙂 Reply

  • Natasha
    natashaskitchen
    January 17, 2017

    Did you possibly double the recipe? Reply

    • Annie Klodd
      February 18, 2017

      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? Reply

      • Natasha
        natashaskitchen
        February 18, 2017

        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? Reply

  • Jennie
    January 16, 2017

    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! Reply

    • Natasha's Kitchen
      January 16, 2017

      My pleasure Jennie! I am so glad you enjoyed the recipe! Reply

  • Bonnie Hood
    December 29, 2016

    Loved this very quick and easy recipe! Made up a batch with a touch of sea salt, tasted like salted caramel! Good stuff! Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      I’m so glad you enjoyed it and a touch of sea salt sounds amazing!! Reply

  • Kevin
    December 29, 2016

    How much could a person charge, and what serving size would you use for a fund raiser? Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      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. Reply

  • Barbara Bechmann
    December 23, 2016

    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 😉 Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      Barbara, thank you for the great review and the tip about cayenne pepper 😬. Merry Christmas! Reply

  • Steve
    December 22, 2016

    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. Reply

    • Natasha's Kitchen
      December 23, 2016

      Great tip Steve! Thank you 🙂 Reply

  • angie
    December 22, 2016

    Have just made them and they’re amazing! Thank you so much for sharing this recipe. Happy Christmas! Reply

    • Natasha's Kitchen
      December 23, 2016

      My pleasure Angie! So glad you love them 🙂 Merry Christmas! Reply

  • Rae
    December 20, 2016

    Can you use raw almonds? Reply

    • Natasha
      natashaskitchen
      December 20, 2016

      Rae, I would toast almonds first. Have you tried this almond recipe? It is our favorite. Reply

  • December 18, 2016

    Made these today for a holiday snack.This was quick and super easy.Taste GREAT! Reply

  • Amanda
    December 17, 2016

    WOW! Talk about delicious! 🙂 These are out of this world! Already a family favorite! Reply

    • Natasha's Kitchen
      December 19, 2016

      Thank you for sharing your wonderful review! Merry Christmas Amanda 🙂 Reply

  • December 16, 2016

    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. Reply

    • Natasha's Kitchen
      December 16, 2016

      I am so glad you like them Tami! Thanks for sharing! Reply

  • Jen
    December 15, 2016

    Followed your instructions n just lightly folded ing. Together. Came out wonderful! Thank u!!! Reply

    • Natasha's Kitchen
      December 16, 2016

      I am so glad you liked them Jen! Reply

  • Sharon
    December 13, 2016

    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 Reply

    • Natasha
      natashaskitchen
      December 13, 2016

      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? Reply

  • December 13, 2016

    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!!! Reply

    • Natasha's Kitchen
      December 13, 2016

      Glad you love it just as much as I do Gayle! Thank you for your review! Reply

  • Sallie
    December 11, 2016

    Thanks, this is a great recipe, simple and fast. Walnuts were delicious. Reply

    • Natasha's Kitchen
      December 12, 2016

      You’re welcome! I’m so happy you enjoyed it. Reply

  • Laura
    December 9, 2016

    I want to give these as Christmas presents. Will they stay fresh for a week if I store them in air-tight containers? Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      Laura, yes, they will easily last a week in air-tight container. Reply

  • Cynthia
    December 9, 2016

    Thanks so much for the recipe! I was wondering, what is the best way to store the nuts and how long will they last? Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      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 Reply

  • Lindsay
    December 6, 2016

    Think I could use coconut sugar and coconut oil in place of the white sugar and butter? Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      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! 🙂 Reply

  • jd
    November 30, 2016

    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. Reply

    • Natasha
      natashaskitchen
      December 1, 2016

      I love your idea of dusting with sea salt. Sweet, salty, savory, yum!!! Reply

  • Lynn
    November 27, 2016

    Can you use castor sugar for this recipe? Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      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. Reply

  • Jane J
    November 26, 2016

    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. Reply

    • Natasha
      natashaskitchen
      November 26, 2016

      That’s awesome!! I’m so happy to hear that 🙂 Reply

  • Jess
    November 23, 2016

    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!!! Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Jess, welcome to our site and thank you for the wonderful review! 😁 Reply

  • Lynne
    November 22, 2016

    Great, easy recipe! Made recipe with pecans & those came out fabulous as well. Will definitely make again. Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      November 22, 2016

      Lynne, thank you for such a nice review and you are welcome 😁. Reply

  • Thara
    November 21, 2016

    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. Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Thara, thank you for such an amazing review on the candied walnuts 😀 and you are very welcome. Reply

  • November 8, 2016

    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! Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      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! 🙂 Reply

  • Emily
    November 7, 2016

    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? Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      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. Reply

  • Dawn
    November 6, 2016

    What can I cool the nuts on if I don’t have parchment paper?. Reply

    • Natasha
      natashaskitchen
      November 6, 2016

      Hi Dawn, you could use wax paper or a silpat silicone liner for cooling the nuts 🙂 Reply

      • Eunice
        November 22, 2016

        Or brown paper bag cut open Reply

  • SL
    October 27, 2016

    Can you use brown sugar instead of white? Reply

    • Natasha
      natashaskitchen
      October 27, 2016

      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. Reply

      • dianna sorrels
        November 16, 2016

        Brown sugar is great that is how land Reply

  • Carolynne
    October 23, 2016

    Perfect recipe! Thank you for sharing. I love the one step process, no oven required. Reply

    • Natasha
      natashaskitchen
      October 23, 2016

      Carolynne, I’m so happy you enjoyed the recipe. Thank you for sharing that with us 😁. Reply

  • Kathy
    October 20, 2016

    What is the shelf life for these candied walnuts? I want to make them early for Christmas gift bag stuffers. Would they freeze well? Reply

    • Natasha
      natashaskitchen
      October 21, 2016

      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. Reply

  • Tammy
    October 1, 2016

    This is the easiest method I’ve tried for candied walnuts and they taste great! Thank you for sharing the recipe Reply

    • Natasha
      natashaskitchen
      October 1, 2016

      Tammy, I’m so glad you like the recipe and you are welcome 😄. Reply

  • Laura Wikston
    September 16, 2016

    Oh, my! Added cinnamon and they turned out delicious. Highly addictive. Reply

    • Natasha
      natashaskitchen
      September 16, 2016

      I’m so glad you liked them Laura 😀. Reply

  • vtrenus
    September 9, 2016

    The sugar is not melting? Reply

    • Natasha
      natashaskitchen
      September 9, 2016

      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! Reply

  • Shannon
    September 5, 2016

    Do you think I could use coconut sugar or raw sugar? Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      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. Reply

  • Carol
    August 25, 2016

    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. Reply

    • Natasha
      natashaskitchen
      August 25, 2016

      Thank you for sharing the results of your 3 tests. You’re awesome!! 🙂 Reply

  • Angie
    August 19, 2016

    Super easy! Added a pinch of salt, and they were perfect! Made them for salads, but we ate the whole batch at once! Reply

    • Natasha
      natashaskitchen
      August 19, 2016

      Mmm I’ll be adding a pinch of salt next time I make these! 🙂 Reply

  • Iris Schiemann
    August 7, 2016

    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……:-) Reply

    • Natasha
      natashaskitchen
      August 7, 2016

      That’s awesome!! 🙂 Reply

  • DebbyMc
    August 5, 2016

    Could brown sugar be substituted for the granulated sugar? Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      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. Reply

  • Iris Schiemann
    August 5, 2016

    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……. Reply

    • Natasha
      natashaskitchen
      August 5, 2016

      That’s so awesome! I’m so happy you found success with my recipe in more ways than one! 🙂 So cool!! Reply

  • Rachelle
    July 4, 2016

    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! Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      Thanks for the tip Rachelle and the nice review 😁. Reply

      • Jolene
        July 26, 2016

        Love this recipe! Natasha, can you make candied cashews this way as well? Reply

        • Natasha
          natashaskitchen
          July 26, 2016

          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 🙂 Reply

  • June 28, 2016

    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? Reply

    • Natasha
      natashaskitchen
      June 28, 2016

      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. Reply

  • David DeVlugt
    June 19, 2016

    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???? Reply

    • Natasha
      natashaskitchen
      June 19, 2016

      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! 🙂 Reply

  • Ada
    May 29, 2016

    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! Reply

    • Natasha
      natashaskitchen
      May 29, 2016

      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. Reply

  • Jack Smith
    April 23, 2016

    This is an awesome recipe…so glad I found it. Very easy and quick. Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      I am so happy you loved the recipe! Thanks for sharing your review 🙂 Reply

  • Kathleen
    April 7, 2016

    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. Reply

    • Natasha
      natashaskitchen
      April 7, 2016

      Yum!! These would be aweosome over brownies. Thanks for sharing that idea! Reply

  • JimmyG
    March 22, 2016

    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. Reply

    • Natasha
      natashaskitchen
      March 22, 2016

      A walnut brittle sounds nice!! Thanks for sharing that with us 🙂 Reply

  • Lucy
    February 25, 2016

    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! Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      Lucy, I love your idea of adding cinnamon. I’m glad you enjoyed the recipe 😁. Reply

  • Donna
    February 20, 2016

    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! Reply

    • Natasha
      natashaskitchen
      February 20, 2016

      I’m glad you still liked them! 🙂 Reply

  • Laura
    February 17, 2016

    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? Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      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. Reply

      • Denise
        May 4, 2016

        but they freeze well for me…and I add a bit of Cajun Sunshine hot sauce or your favorite vinegar based chili sauce Reply

        • Natasha
          natashaskitchen
          May 4, 2016

          Thanks for sharing that Denise! Reply

  • Jeanette
    February 3, 2016

    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! Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      Mmm thank you for sharing your creative and delicious ideas! 🙂 Reply

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