Description
Deliciously sweet and crunchy candied walnuts with a warm hint of cinnamon, perfect as a snack, salad topping, or dessert garnish. This quick and easy recipe uses simple ingredients and stovetop cooking to create a delightful treat that will satisfy your sweet tooth with a hint of spice.
Ingredients
Scale
Ingredients
- 2 cups walnut halves (pecans or hazelnuts as alternatives)
- 1 cup granulated sugar (brown sugar can be used for a deeper flavor)
- 1/2 teaspoon ground cinnamon (optional: a pinch more or substitute with nutmeg)
- 1/4 teaspoon salt (flaky or table salt)
- 1/2 teaspoon pure vanilla extract (optional but recommended)
- 1/4 cup water (or hot water from kettle)
Instructions
- Prepare the sugar mixture: In a medium saucepan, combine sugar, cinnamon, salt, vanilla extract, and water over medium heat. Stir continuously until the mixture looks like sweet muddy water and starts to simmer with sugar mostly dissolved.
- Add walnuts: Once simmering, add the walnut halves to the pan. Stir well to coat all the nuts evenly with the sugar mixture, which will initially look gloopy and sticky.
- Cook and stir: Continue stirring the nuts in the pan for 8-10 minutes. The mixture will go through phases of stickiness, then crystallization where it looks dusty and dull. Keep stirring without panic.
- Watch for caramelization: After the sugary coating becomes dusty, some parts will begin melting into shiny caramel patches. When most walnuts appear glossy and clumped together, remove the pan from heat to avoid burning.
- Cool and separate: Immediately spread the candied walnuts onto a parchment-lined tray. Use a fork to separate clusters if possible. Allow to cool completely before serving or storing.
Notes
- Brown sugar can add a richer flavor if you want to try a variation.
- Feel free to adjust the cinnamon amount to taste, or substitute a small amount of nutmeg for a different warm spice.
- Clusters of walnuts sticking together are normal and can be enjoyed as is.
- Be careful not to wait too long to remove from heat to avoid burning the sugar coating.
- Cooling completely prevents sticking and helps achieve the perfect crisp texture.
