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Candied Walnuts

Crispy, sweet, and lightly salted candied walnuts made with a simple caramel coating. Perfect for snacking, gifting, or adding crunch to salads and desserts.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Appetizer, Dessert Topping, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups raw walnut halves
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt plus extra for finishing

Equipment

  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Candy thermometer (optional)

Method
 

  1. Line a baking sheet with parchment paper and set it next to the stove.
  2. Melt the unsalted butter in a medium saucepan over medium heat.
  3. Add the granulated sugar and stir constantly until the sugar begins to dissolve; the mixture will look grainy at first.
  4. Cook the sugar–butter mixture for 2–3 minutes, stirring frequently, until it turns light amber and reaches 240°F on a candy thermometer (soft-ball stage).
  5. Remove the pan from the heat and immediately stir in the vanilla extract and sea salt; the mixture will bubble briefly.
  6. Quickly add the raw walnut halves and stir for about 1 minute until every nut is evenly coated in caramel.
  7. Pour the coated walnuts onto the prepared baking sheet and spread into a single layer with a spatula.
  8. Let the walnuts cool completely for 10–15 minutes, then break into pieces and sprinkle with a pinch of extra sea salt before serving or storing.

Notes

Store cooled candied walnuts in an airtight container at room temperature for up to two weeks. Refresh any softened nuts in a 200°F (95°C) oven for 5 minutes to restore crunch.