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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.

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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.

5 minute Candied Walnuts-4

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.

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

4.68 from 158 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 (not coarse 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

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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

  • Elysia
    December 12, 2019

    Delicious. I just love this recipe, make them every year for Xmas presents and always a hit Reply

    • Natashas Kitchen
      December 12, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review, Elysia! Reply

  • Aziemah
    December 12, 2019

    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. Reply

    • Natashas Kitchen
      December 12, 2019

      Thank you so much for sharing that with me. I’m so happy you enjoyed that. Reply

  • Janet
    November 28, 2019

    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. Reply

    • Natasha
      November 28, 2019

      Awww thank you Janet! You are so thoughtful. I hope you have a very Happy Thanksgiving! Reply

  • EricJM
    November 27, 2019

    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! Reply

    • Natashas Kitchen
      November 28, 2019

      Happy Thanksgiving Eric! Thank you so much for sharing that with me. Reply

  • Karen
    November 26, 2019

    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. Reply

    • Natasha
      November 27, 2019

      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! Reply

    • Angela
      November 27, 2019

      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! Reply

  • Jim lofgren
    November 15, 2019

    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? Reply

    • Natashas Kitchen
      November 16, 2019

      I’m so glad you enjoyed that Jim! I do not but thank you for that great suggestion. Reply

  • vinita sappington
    November 11, 2019

    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! Reply

    • Natashas Kitchen
      November 12, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Deb Di Bella
    October 9, 2019

    I doubled the butter. Delish. Will use it again. Reply

    • Natashas Kitchen
      October 9, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Shar
    October 6, 2019

    Easy and excellent and delicious, used for apple crostini recipe everyone LOVED them. thank you Reply

    • Natashas Kitchen
      October 7, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Brie
    October 1, 2019

    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 Reply

    • Natashas Kitchen
      October 1, 2019

      Aww that’s the best, Brie! I love that you got the toddler involved! Thank you for sharing this awesome review with us! Reply

  • Janet Davis
    September 28, 2019

    I already love this recipe because it printed out so easily.
    Thank you, Natasha! Excellent website. Reply

    • Natashas Kitchen
      September 28, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Pati Grevelding
    September 17, 2019

    Loved the 5 min candied walnuts.
    They come out so toasted tasting! TOTALLY YUM!
    Easy I need and it was.
    THANK YOU Natasha!!!!! Reply

    • Natashas Kitchen
      September 17, 2019

      You’re welcome! Thank you for that awesome feedback! Reply

  • September 10, 2019

    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. Reply

    • Natashas Kitchen
      September 10, 2019

      I’m so glad you enjoyed that, Jack! Aren’t they so easy to make? Thank you for that great feedback. Reply

  • Pam
    September 10, 2019

    1-can you make this in an air fryer? and…
    2-can you substitute a sugar-free granulated sweetener? Reply

    • Natashas Kitchen
      September 10, 2019

      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. Reply

  • Torrey Moreno
    September 7, 2019

    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!!!!! Reply

    • Natashas Kitchen
      September 7, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Torrey! Reply

  • Sheri
    August 14, 2019

    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!! Reply

    • Natashas Kitchen
      August 14, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Sheri! Reply

  • Dee
    August 3, 2019

    Recipe came out good as written. Reply

    • Natashas Kitchen
      August 3, 2019

      I’m so glad you enjoyed it! Reply

  • ANGELA
    July 27, 2019

    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! Reply

    • Natashas Kitchen
      July 27, 2019

      Thank you so much for sharing that with me, Angela! Reply

      • Angela
        September 18, 2019

        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! Reply

        • Natashas Kitchen
          September 18, 2019

          Wow! That’s just awesome!! Thank you for sharing your wonderful review and for sharing that with us, Angela! Reply

  • Rosemary Ramirez
    July 22, 2019

    Can this be made with peanuts? Reply

    • Natashas Kitchen
      July 22, 2019

      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. Reply

  • Catriona
    July 10, 2019

    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! Reply

    • Natashas Kitchen
      July 10, 2019

      Thank you so much for sharing that with me. I hope you love this recipe! Reply

  • Alyssa
    July 3, 2019

    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.. Reply

    • Natasha
      July 4, 2019

      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. Reply

  • Daniel Riordan
    June 22, 2019

    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 Reply

    • Natashas Kitchen
      June 22, 2019

      I’m so happy you enjoyed that, Daniel. Thank you for sharing that with us! Reply

  • Christine
    June 21, 2019

    Hahaha inhale, thats about right!!! Thx for sharing!! Reply

    • Natashas Kitchen
      June 21, 2019

      You’re so welcome, Christine! Reply

  • marcia harris
    June 3, 2019

    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 Reply

    • Natashas Kitchen
      June 4, 2019

      Awww that’s the best! Thank you so much for sharing that with me. Reply

    • Rosemary
      July 15, 2019

      Quick and easy!
      Will try it with a little bourbon and salt. Reply

      • Natashas Kitchen
        July 15, 2019

        I’m so glad you enjoyed it! Reply

  • Diane Boerstler
    May 27, 2019

    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! 🙂 Reply

    • Natashas Kitchen
      May 28, 2019

      Isn’t that the best! I’m so happy you enjoyed this recipe! Reply

      • Cbr
        July 24, 2019

        I added a half teaspoon cardamom,pinch cinnamon,pinch sea salt and oh yum,doubled recipe too✅ Reply

  • SugarHon
    May 24, 2019

    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. Reply

    • Natasha
      May 24, 2019

      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. Reply

  • Kathleen Alexandrakis
    April 3, 2019

    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! Reply

    • Natashas Kitchen
      April 3, 2019

      That sounds amazing! I’m so happy you enjoyed that, thank you for sharing your awesome review with me. Reply

  • sherri mclean
    January 17, 2019

    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! Reply

    • Natashas Kitchen
      January 17, 2019

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

  • Debby
    January 16, 2019

    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. Reply

    • Natashas Kitchen
      January 16, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

    • Szewczyk
      May 11, 2019

      Great recipe especially since walnuts are .50cents for a 1pd bag. Any other ideas? Reply

      • Natasha
        May 11, 2019

        HI Szewczyk, check out all of our walnut recipes here. Reply

        • Jenny
          June 14, 2019

          I love these. I add chili powder and cayenne pepper to give them a kick Reply

          • Natashas Kitchen
            June 14, 2019

            That sounds delicious! Thank you for sharing that!

  • Kathryn
    January 14, 2019

    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! Reply

    • Natashas Kitchen
      January 14, 2019

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

    • Elsie
      January 16, 2019

      Perfect, Thank you for the tip. I will add the little bit of water to help it melt. thank you Reply

  • sandy
    December 24, 2018

    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! Reply

    • Natashas Kitchen
      December 24, 2018

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

  • Joseph
    December 23, 2018

    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! Reply

    • Natashas Kitchen
      December 24, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Cathy Nugent
    December 17, 2018

    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! Reply

    • Natashas Kitchen
      December 17, 2018

      I’m so happy you enjoyed that! Thank you for the wonderful review, Cathy!! Reply

  • Ann
    December 15, 2018

    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 : ) Reply

    • Natashas Kitchen
      December 15, 2018

      I’m so happy that worked for you! Thanks for that feedback, Ann! Reply

    • Elsie
      December 17, 2018

      Thank you Ann, i will do that. Reply

  • Amy
    December 14, 2018

    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. Reply

    • Natashas Kitchen
      December 14, 2018

      That is the best when kids love what we moms make. That’s so great! Thank you for the wonderful review!! Reply

  • Elsie
    December 14, 2018

    Hi Natasha, can i use brown sugar in place of the white sugar. Thank you Reply

    • Natasha
      December 14, 2018

      Hi Elsie, I recall at least 1 reader mentioned using brown sugar with great results 🙂 I hope you love the candied walnuts! Reply

      • Elsie
        December 14, 2018

        Great, Thank you Reply

  • Maura B Abramo
    November 21, 2018

    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. Reply

    • Natashas Kitchen
      November 21, 2018

      Thank you so much for sharing that with me. Reply

  • Christina
    November 8, 2018

    Thank you!!! Reply

  • Alison
    October 21, 2018

    Easy, delicious recipe. It would be nice if this recipes included how to store finished nuts. Reply

    • Natashas Kitchen
      October 22, 2018

      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 Reply

  • Tammy
    July 29, 2018

    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!!! Reply

    • Natashas Kitchen
      July 30, 2018

      Wow! I’m so happy you were able to make that work Tammy! Thank you for sharing your steps with us! Reply

  • 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

    • Colleen O
      July 17, 2018

      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! Reply

      • Natashas Kitchen
        July 17, 2018

        Thanks for sharing that with us! Reply

    • Madeline M
      July 18, 2019

      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 Reply

      • Natasha
        July 19, 2019

        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. 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

    • Cindy Simmons
      July 8, 2018

      I used unsalted butter but added Himalayan (pink) sea salt and a sprinkle of Ceylon Cinnamon. Easy and delicious! 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

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