5 Minute Candied Walnuts
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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 (not coarse 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 (with a heat proof non-plastic spatula) 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 (not coarse 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
Natasha Kravchuk
Holiday Candied Bacon Brittle (VIDEO Recipe) 
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Baklava Recipe 
Walnut Rugelach Recipe (VIDEO) 
Apple Coffee Cake (Classic Apple Dapple) 
Banana Bread Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I am diabetic and wanted to have sugared nuts for my salads. This recipe was perfect. I used Agave and Stevia for the sugar and followed the instructions. Turned the temperature down and stirred constantly. They turned out delicious and perfect coating. Thank you for this great recipe.
So happy to hear that you made a healthier version of this recipe. Thank you for sharing that with us!
Didn’t work for me. Nuts never went brown, sugar never dissolved. Looked like I’d made a butter/sugar mix for a cake and coated the nuts in it.
Hi, the nuts should not go brown in the skillet. You might try increasing the heat slightly and give it a little more time. Also, I always suggest to make sure to use the same proportions without substitutions on the first round.
This recipe works better if you melt the butter and sugar first with a couple tablespoon of water to fully disolve the sugar making a simple Carmel pouring this over the nuts in a pan and tossing them worked like a charm for me
Thanks for your input and suggestions, Zac!
For me, medium is too high a temp. Switch to med low and the butter won’t burn. Or, I could have used unsalted butter. (That would have been a better idea.) You have to begin breaking the walnuts apart while in the pan. I was basically hammering the walnut mixture from the 2 minute mark. Love the idea and the flavor would be better had I not burned the butter, which, again, was in part due to the high temp.
Thank you for sharing those tips with us Edward!
To make it even easier, instead of using parchment paper I just kept stirring the nuts in the pan after the heat was off. When the caramel was thick enough to stick I separated the nuts in the pan and let them cool there. Should probably have gone easier on the heat with this approach.
Thanks for sharing that with us!
I could not make this work! I tried three times but always ended up with clumpy bits of sugar stuck together instead of the walnuts. Clearly it worked for other people but I have no idea what I’m doing wrong
I’m posting this mostly so that anyone else who tries and fails knows they are not alone!
Hi Alaina, I just made these the other day and the key is to keep it on a non-stick skillet and on the heat until the sugar fully melts then spread the nuts onto the parchment paper right away and separate them so the sugar sets on the individual nuts. I hope that helps.
I have the same issue 😕
Quick tip, melt the butter and sugar before putting the nuts in. Otherwise you’ll end up with clumps of uneven melted and unmelted sugar.
Thank you for sharing that with us Mimi.
Hi,
I just made these. They didn’t turn out very sweet and have a dark color coating. I am wondering if I burned the sugar? What do you think?
Hi Hallie, that is possible. Was anything altered in the recipe? Maybe it was cooked on a higher heat?
Just tried making those, took 5 minutes! First time I succeed at making candied nuts – I always give up at the point when the sugar hasn’t melted yet and it looks like a powdery mess, the trick is to keep going.
Thank you for the recipe!
Awesome! Thanks for sharing your experience with us.
So my nuts dry fine and then later stick together after I put them into a container. This happens even if I put them into the fridge. What gives? How do I solve this?
Hi Rits, 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
Can you use them from straight under the tree when there wet ?
Hi, these work best when they have had time to dry.
I’ve added honey along with the sugar. However I’ve used brown for the recipe.
A couple of squirts of the honey adds a fabulous taste
Thank you for sharing that with me!
Very good recipe with simple ingredients, proportions are excellent for candied walnuts but I always read the comments to gauge how I may need to tweak or even embellish a recipe so after reading reviews stating sugar did not melt, I made sugar mixture combining equal amts brown and regular and added 2 T water per recipe. I set the heat at medium-high and allowed the sugar to melt and turn a caramelized color. It Helps to use ample size No -stick pans. I added a little vanilla paste, cayenne pepper and the walnuts…coated all and made sure all walnuts were covered…didn’t take long at all. I put on covered cookie sheets, spread out quickly as stated and sprinkled with fleur de Sel. Excellent!
I also made 1 cup batch same and added 1 T Hershey dark chocolate powder and scant (1/4t?) Starbucks instant arabica micro ground coffee and again, salting once on sheet. Very happy with results. Happy baking!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I really like this pan method since it skips the extra step of toasting the nuts. However, I did make some changes for my taste. I followed the recipe exactly but when I tasted it I felt it needed a richer sweetness from brown sugar. I ended up adding maybe 1/4 of brown sugar and some vanilla extract. Next time I make this recipe I will probably try 50/50 brown and white sugar. Still a great recipe for me! I hope it works just as well on pecans.
Hello Kiki. Thanks for sharing and for giving some tips! I’m sure the other readers can also benefit from your comments and feedback.
I made these to sit on top of brownies, they were amazing. Tasted so good. Couldn’t stop eating them ! Thank you
Great to hear that Kaye! Thank you for sharing your experience. 💗
Same problem for me. Sugar did not dissolve even with water.
Try adding 1 tbsp water after the butter has melter and make sure your heat is high enough so it evaporates quickly into the sugar. Stir constantly. Let me know how it goes.
I substituted the sugar with brown sugar and it came out great. Thank you!
Great to hear that and thanks for sharing.
My daughter gifted me with candied walnuts for Christmas, and voila, I received an email from you with a recipe for candied walnuts! I tried the recipe twice both times it failed. The sugar did not melt or dissolve, and the walnuts did not get coated. I did increase the heat slightly, but with no luck. I followed your recipe, even using a non-stick pan. Any suggestions or advice?
Hi Arthur, what kind of sugar did you use?
I used Domino’s sugar. It is not coarse.
Hi Arthur. I had the same problem and followed the advice of another post: add 1Tb water after the butter has melted. Make sure your heat is high enough so it evaporates quickly into the sugar. Stir constantly. I find it easier to prepare this recipe when I double it. If you decide to double it, add 2 Tb water. Also, I start this recipe by melting the butter. Then I add the nuts & sugar, increase the heat and constantly stir. After 2 minutes I add the water and poof! I’m still stirring and coating the nuts. Then I transfer them to parchment paper. Like Natasha said, total cook time is 5 minutes.
Thanks for your comments Angela! I will try adding water as you suggested 2 TB for a double batch! I will let you know how it turns out!
Can I use stevia instead of sugar?
Hi Irma, I have not tested that but here is what one of our readers wrote “Being on a Keto diet I look for things for my sweet tooth. Walnuts and real butter are things I can eat so I swapped out the sugar for my Pyure /Stevia blend ( looks and tastes like sugar.) Shazam! Now I have a tastey treat !.. I just kept my heat lower and stirred like crazy! Lord,such Carmelized Goodness!” I hope that helps.
Do you have storage recommendations? My daughter loves walnuts and I want to make this to send to her at college. TIA!!
Hi Linda, 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 don’t ever leave comments on recipes but yours was amazing and easy to whip up. Thank you!
I especially liked the pictures that showed what was supposed to be happening at different stages.
I’m so happy to hear that! Thank you for sharing your great review!
Powdered sugar in with the cream cheese or regular granulated sugar?
Hi Robin, Can you repost your question on the recipe that you are referencing? I’m assuming it wasn’t intended for candied walnuts.
Hi Natasha,
Can I use brown sugar instead of granulated sugar?
Hi Ana, I recall at least 1 reader mentioned using brown sugar with great results. I hope you love the candied walnuts!
Thank You Natasha !!!
I Love ALL Your Recipes.
You’re Amazing .
Sending You Prosperous
& Happy New Year
Aurora
Thank you, Aurora! Happy New Year!
Since I don’t use non-stick coated pans, can these sugared walnuts be made in a regular stainless steel skillet or frying pan, such as Revere Ware? Also, what can I use as an alternative to parchment paper?
Hi Zaggy, I think you’ll have a difficult time in a pan that isn’t non-stick. The sugar will probably stick badly. You might also try a silicone baking liner instead of parchment.
FYI I used plain brown paper and it worked great. Just flattened a bag. Reduce and reuse!
This recipe is wonderful. My only change is that I added 2 Tablespoons of Topper’s Banana Vanilla Cinnamon Rhum which added a beautiful flavor. I put them in mason jars added a ribbon and these made wonderful holiday gifts.
That’s so great, Melanie!! Thank you for that wonderful review and for sharing those changes with us!
Delicious. I just love this recipe, make them every year for Xmas presents and always a hit
I’m so glad you enjoyed it! Thank you for the wonderful review, Elysia!
Thanks for the great recipe – quick and easy way to use up nuts in stock.
I used a mixture of granulated white sugar and brown sugar. Brown sugar didn’t caramelise as finely but made for some delicious caramelised clumps in the nut mix! Not terribly healthy but so yummy.
Worked well for walnuts, peanuts and also tried with hazelnuts. My hazelnuts happened to be a bit bitter so the caramelised bits made them more palatable.
Thank you so much for sharing that with me. I’m so happy you enjoyed that.
Thank you for making my HOLIDAYS so much better It is always the little things; or so we all think,that are so important. Thank you from all my company.
Awww thank you Janet! You are so thoughtful. I hope you have a very Happy Thanksgiving!
I needed something to give my home made pumpkin for today’s Thanksgiving an enhancement. I used your recipe as guideline and tweaked slightly by using Vermont Maple sugar, Pecans, butter, and 1/4 tsp of Pumpkin pie spice. I did have to add 1 TB of water at the end to help caramelize the Pecans. Baked pie half way, removed from oven and covered top with Pecans in concentric circle design, and replaced to oven until firm. Absolute perfection. Had some extra Pecans and everyone raved about them, and the pie was like a new creation that was such a hit. Thank you. Happy Thanksgiving!
Happy Thanksgiving Eric! Thank you so much for sharing that with me.
I don’t think the proportions of sugar to butter we’re correct. Additionally, she wrote the recipe as if I were supposed to just mix the butter, sugar and walnuts all at once, and that just created a batch of barely coated walnuts and giants chunks of caramelized sugar. I should have melted the butter and sugar first and then added the walnuts. She did not write this well.
Hi Karen, were you possibly using a coarse sugar (such as sugar in the raw or organic sugar with larger granules)? If using those, I would suggest adding those to the skillet first before adding the nuts. Using the proportions of ingredients as described above and also using a non-stick skillet, I haven’t had that experience before. Was anything changed in the process, tools or ingredients? Also, did you make sure to transfer to a parchment-lined surface and spread them out right away? This definitely helps to keep them from sticking and forming random chunks of sugar. I hope that helps!
I have a question.. i read through a lot of reviews just to make sure i wasn’t asking the same thing, but didn’t see anything about honey. Can i use honey instead?? I have a lot.. and prefer honey vs regular sugar.
Hello Inna, I haven’t tried honey yet to advise but it would probably work if it’s unflavored. If you do an experiment, please share with us how it goes.
Hey Karen. When I first made it I thought the same as you, not enough butter. But I followed her recipe verbatim and it came out excellent. I just had to add 2Tb water like someone else suggested because the mixture was turning brown too fast. That helped coat all my nuts. I stirred from start to finish. I also doubled the recipe. I hope you try it again because they taste amazing!
Thanks for the awesome recipe. I followed your instructions. The only thing I had to do was add about 1 Tbsp water. The butter and sugar were browning too fast. I also dropped the heat a bit. When they were done I sprinkled on some cinnamon,chili powder and salt. I’ve tried a couple recipes but this tops them all! Thank you very much. Do you have a recipe for candied bacon?
I’m so glad you enjoyed that Jim! I do not but thank you for that great suggestion.
Thank You! Being on a Keto diet I look for things for my sweet tooth. Walnuts and real butter are things I can eat so I swapped out the sugar for my Pyure /Stevia blend ( looks and tastes like sugar.) Shazam! Now I have a tastey treat !.. I just kept my heat lower and stirred like crazy! Lord,such Carmelized Goodness!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I doubled the butter. Delish. Will use it again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Easy and excellent and delicious, used for apple crostini recipe everyone LOVED them. thank you
I’m so happy you enjoyed that. Thank you for sharing that with us!
Great! Just made these to add to a salad. I had some random ingredients and needed something to bring them together-pear, tomato, blue cheese, and a mild vinaigrette. Topped with a sprinkle of these nuts and it was perfect! The best part is, they were super easy. My toddler helped me
Aww that’s the best, Brie! I love that you got the toddler involved! Thank you for sharing this awesome review with us!
I already love this recipe because it printed out so easily.
Thank you, Natasha! Excellent website.
I’m so happy to hear that! Thank you for sharing your great review!
Loved the 5 min candied walnuts.
They come out so toasted tasting! TOTALLY YUM!
Easy I need and it was.
THANK YOU Natasha!!!!!
You’re welcome! Thank you for that awesome feedback!
This is a keeper! I had a couple pounds of shelled walnuts, wanting to use them before they went south. I gave this one a go, went off and add 1/4 t cinnamon and a 1/8 of hot pepper . They turn out perfect. did a whole pound , don’t have to worry about going bad.
I’m so glad you enjoyed that, Jack! Aren’t they so easy to make? Thank you for that great feedback.
1-can you make this in an air fryer? and…
2-can you substitute a sugar-free granulated sweetener?
Hi Pam, I have not tested that in an air fryer to advise BUT, one of our readers wrote this about using a sugar-free option “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 hope that helps.
I’ve been trying for a while to find the perfect candied/toasted walnut to put on top of my homemade steel-cut oat and pancakes. Hallelujah, I have found it. I just finished a big bowl of steel-cut oats, blueberries, Ceylon cinnamon and agave nectar with these INCREDIBLE walnuts on top. It was so good I had to go back for a second bowl. I will definitely be using this recipe for all my breakfast endeavors moving forward. Thanks, Natasha!!!!!
I’m so happy to hear that! Thank you for sharing your great review, Torrey!
Had 20 minutes to leave for a dinner party. While my chocolate sauce was cooking I made a double batch of these. They were perfect as a sundae topper! Huge hit! I can’t believe how easy and quick they were. Thank you!!
I’m so happy to hear that! Thank you for sharing your great review, Sheri!
Recipe came out good as written.
I’m so glad you enjoyed it!
I performed your recipe last night on walnuts and pecans separately. It pays to read comments because I had to add 2 Tbs of water. As a result, both batches were excellent. I used mine for Chocolate Walnut fudge and Butter Pecan fudge for our Church picnic. I wished you had a video for this recipe so I could see how you execute it without the use of water. I didn’t deviate from your direction but I kept the water handy as a precaution because I didn’t have extra nuts. As I was nearing 3 minutes of stirring, the sugar wasn’t melting, and I began to see brown forming so I added the water. Immediately the sugar melted and I was relieved!
Thank you so much for sharing that with me, Angela!
Natasha, your candied nuts recipe enhanced my Chocolate Walnut fudge and Butter Pecan fudge greatly! They ended up winning 1st place at the Canfield Ohio County Fair!
Wow! That’s just awesome!! Thank you for sharing your wonderful review and for sharing that with us, Angela!
Can this be made with peanuts?
Hi Rosemary, You’ll have to be quicker about separating them out since they are smaller unless you want it to be a peanut bark but I think it would work.
Making these tomorrow to go in a broccoli craisin red onion salad with a raspberry vinegarette. I know they’ll be the star of the salad!
Thank you so much for sharing that with me. I hope you love this recipe!
I was very saddened by this recipe. I have made many batches using other recipes, but thought I would give this one a try. Unfortunately, the coating has a terrible mouthfeel and mostly refused to coat the nuts. Leaving the sugar all over the pan. Also, I feel it would be much enchanced with a pinch of salt and a dash of spice. There are better recipes. Thanks anyway..
Hi Alyssa, I’m sorry to hear you didn’t have the same results. I haven’t had that experience but I am happy to help troubleshoot. Be sure you use the same proportions and heat over medium heat for 5 minutes. If you start off on lower heat, it will take longer for the sugar to melt and glaze to form. Also, if you use too high of heat, the sugar will burn before it has a chance to incorporate and coat the nuts. I hope that helps. You can add a dash of salt and spice to change the flavor profile up a bit.
I added a pinch of cayenne and an ounce of bourbon before adding the nuts. The bourbon helped melt the sugar and added small taste profile.
Super easy recipe. Thank you
I’m so happy you enjoyed that, Daniel. Thank you for sharing that with us!
Hahaha inhale, thats about right!!! Thx for sharing!!
You’re so welcome, Christine!
Making caramel has alway been a disaster for me but this with NO water worked perfectly I just waited there was a moment when I thought I was going to get a grainy mess then suddenly beautiful liquid caramel coating the nuts super easy dried glossy and perfectly brittle thank you going on my waffles tomorrow
Awww that’s the best! Thank you so much for sharing that with me.
Quick and easy!
Will try it with a little bourbon and salt.
I’m so glad you enjoyed it!
Awesome and so easy. Especially wonderful for salads. Love that you don’t even need to heat the oven (ahem…house) when it’s hot outside. Thanks for sharing! 🙂
Isn’t that the best! I’m so happy you enjoyed this recipe!
I added a half teaspoon cardamom,pinch cinnamon,pinch sea salt and oh yum,doubled recipe too✅
I don’t know if it’s because I made a whole pound at once but mine was not very coated and honestly it wasn’t very good.
Hi, it is most likely due to overcrowding the pan. I would suggest making it in batches with the proportions stated in the recipe for best results.
Made these last night for a homemade version of a Potbelly salad that includes apples, dried cranberries, candied walnuts & bleu cheese over spinach. The nuts turned out great, with the addition of a small amount of water (2 tbs.) to dissolve the sugar. The leftover nuts will be used to top vanilla ice cream!
That sounds amazing! I’m so happy you enjoyed that, thank you for sharing your awesome review with me.
I make these all the time for my salads and pairs well with goat or Gorgonzola cheese! It is super easy and lasts well in the refrigerator! Thank you!
You’re welcome! I’m so happy you enjoyed it!
Just made a batch to have for salad toppings. I’m not sure they will make it to tonight’s salad. They are so delicious and super simple to make. Thanks for the easy and amazing recipe.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Great recipe especially since walnuts are .50cents for a 1pd bag. Any other ideas?
HI Szewczyk, check out all of our walnut recipes here.
I love these. I add chili powder and cayenne pepper to give them a kick
That sounds delicious! Thank you for sharing that!
Super delicious and super easy! I used all brown sugar and probably a bit more than 1T butter. The butter melted, but the sugar didn’t really. So I added about 1.5T of water to the mix to help melt the sugar and bring everything together. The water steamed/boiled off, leaving the nuts with a nice caramel flavor. Thanks for this great recipe!
You’re welcome! I’m so happy you enjoyed it, Kathryn!
Perfect, Thank you for the tip. I will add the little bit of water to help it melt. thank you
absoulely most perfect candied walnuts!!! I did some pecns also that also are awesome…. I used aluminum foil instead of parchment paper and it orked great!! thanks Natusha!
You’re so welcome! I’m happy you enjoyed that!
I just finished making 3 batches (separately). Two walnut batches and one pecan, then mixed them together. The first batch turned out sort of granular. It definitely helps to add a small amount of water- it dissolves the sugar and then boils off. I saw where someone added Bourbon. I added about 1 1/2 Tablespoons of Frangelico- absolutely amazing. Natasha thanks so much for this simple but delicious recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us!
These were fast & excellent. I used European butter first and they were out of this world. When I made a batch with regular butter I realized what a difference the butter makes! Thank you for this recipe!
I’m so happy you enjoyed that! Thank you for the wonderful review, Cathy!!
Fabulous idea to add some water!
I had ended up with a crumbly mix of brown sugar next to my walnuts when I read the comments and followed the suggestion of adding 2 tblsp of water – that did the trick! Turned out perfect : )
I’m so happy that worked for you! Thanks for that feedback, Ann!
Thank you Ann, i will do that.
I went looking for a recipe for candied walnuts to top a salad and loved the fact that this receipe could be done in 10 minutes. My whole family loves them. I have made them for my parents and sister who loved them and have asked for them as Christmas presents. I have mixed walnuts and pecans together with great results.
Thank you so much for sharing your recipes.
That is the best when kids love what we moms make. That’s so great! Thank you for the wonderful review!!
Hi Natasha, can i use brown sugar in place of the white sugar. Thank you
Hi Elsie, I recall at least 1 reader mentioned using brown sugar with great results 🙂 I hope you love the candied walnuts!
Great, Thank you
Hi Natasha,
I just had a few minutes and found this recipe, whipped up a batch, i added just a sprinkle of cardamom and ginger, with a dash of cayenne and salt. Amazing. They are perfect for our harvest salad tomorrow for Thanksgiving.
Thank you so much for sharing that with me.
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!
Okay I don’t know what happened…I followed the recipe exactly (I think) they looked so good but tasted burnt? Very bitter, it didn’t seem like I had the burner on too high since it took forever to melt and once it was melting I stirred it around some more then put on foil to cool, they didn’t smell burnt, they still don’t smell burnt… what did I do wrong I want to try again
Hi Madeline, I haven’t had that experience but I am happy to help troubleshoot. From some research online, it could just be the nuts you are using. Taste them raw and see if there is any bitterness. Sometimes if nuts are too fresh and insufficiently dried, they can taste more bitter naturally. I would suggest letting them sit uncovered for at least a day before using fresh nuts in a recipe.
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! 🙂