Easy Candied Walnuts
Updated Oct 18, 2025
Candied walnuts are sweet, crunchy, and so easy to make! Tossed in sugar and cinnamon, they caramelize for salads, snacks, or homemade gifts.
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Make Your Own Candied Walnuts
Candied walnuts are one of my favorite item to add to fruit and cheese platters or fall salads like my kale pear salad. They are easier than you’d think to make, and much healthier than the store-bought version. Crunchy, sweet, and irresistible, you’ll love this simple tutorial that’s as easy as mixing and roasting! Add candied walnuts to salads, and side dishes, or make them just as a tasty snack or holiday gift. And once you know how to make candied walnuts, you can literally do this with any other nut!
Happy Cooking!
– Yumna
Candied Walnut Ingredients
- Walnuts: For the best balance of nut and candy crust, I use whole walnut halves. You can also use a different nut like pecans or cashews.
- Egg white: This is a must for the right texture of these caramelized nuts. The protein works as a binder which helps the sugar and spices stick to the nuts, and the foamy texture is what gives the nuts the crackly, crunchy texture. Make sure the egg white is at room temperature before whipping so it gets nice and foamy.
- Sugar: We are not making a traditional caramel here so you don’t need much sugar, just enough to add sweetness to balance out the spice. Granulated sugar is best, but brown sugar works, too.
- Spices: You’ll need a mix of cinnamon, ground ginger, nutmeg, cayenne, and salt. Play around with the ratios to suit your taste. Add a little more cinnamon if you want them to be sweeter, add a little more cayenne and salt if you want them on the more savory side.
- Butter: Unsalted butter is best. You could used olive oil instead, but I like the nutty rich flavor from the butter.
How to Make Candied Walnuts
Easy Candied Walnuts
Learn how to make candied walnuts from scratch with egg white, spices and of course sugar. Baked in the oven for a crunchy, caramelized coating!
Ingredients
- 1 large egg white
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- 3 cups whole walnut halves
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 300˚F and line a baking sheet with parchment paper.
- In a large bowl, beat the egg white until foamy. Add sugar, cinnamon, salt, ginger, nutmeg and cayenne and stir until well combined. Add the walnuts and fold into the egg mixture until they are evenly coated, then add the melted butter and toss to coat.
- Spread the nuts into an even layer on the prepared baking sheet and bake for 20-25 minutes, stirring halfway through. Remove from the oven and let cool until crisp.
Notes
Storage: Once completely cool, store candied walnuts in a glass jar in the pantry or in the fridge. They will last for a week or freeze for up to 3 months.
Nutrition
Calories: 231kcal, Carbohydrates: 9g, Protein: 5g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 118mg, Potassium: 138mg, Fiber: 2g, Sugar: 5g, Vitamin A: 102IU, Vitamin C: 0.4mg, Calcium: 35mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Don’t over beat the eggs: You want the egg white to be foamy, but you don’t want to whip it to stiff peaks. You need it liquid enough that you can use it to coat every single walnut.
- Use the entire surface of the sheet pan. When you stir the nuts halfway through roasting, make sure to really spread them out. If not, the sugar will pool in the center.
- Don’t skip the cooling part. It’s important to cool the walnuts after they bake and on a wire rack if possible because it helps them crisp all around. Cooling the walnuts completely will allow them to lose any stickiness and develop that signature crunch.
- Double the recipe. These are so delicious, I like to always have some on hand in the freezer. Plus, they make a great hostess or holiday gift!
Serving Ideas
- Add crunch to salads: Try it on Autumn salad or my Fall Harvest Salad.
- Level up appetizers: Place them on a cheese board or pair them with my baked brie for a sweet and spicy snack.
- Chop them up and sprinkle on top of sweet potatoes. This works whether they’re Twice Baked Sweet Potatoes, Air-fried Sweet Potatoes, or Mashed Sweet Potatoes.
