Description
Deliciously sweet and crunchy Brown Sugar Candied Walnuts made with a luscious brown sugar glaze infused with cinnamon and vanilla. Perfect as a snack, salad topping, or gift treat, these walnuts are cooked on the stovetop and then cooled to create a crispy candy coating.
Ingredients
Scale
Ingredients
- 2 cups walnut halves
- 1 cup packed brown sugar
- 1/4 cup water
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set aside to cool the walnuts once coated.
- Make sugar syrup: In a large skillet, combine brown sugar, water, cinnamon (if using), and salt. Heat over medium heat, stirring occasionally until the sugar dissolves and mixture begins to bubble.
- Add walnuts: Stir in the walnut halves, making sure they are thoroughly coated with the sugar mixture.
- Cook walnuts: Continue cooking on medium heat, stirring frequently for 5-7 minutes until the sugar mixture thickens to a syrupy consistency and walnuts are evenly coated. Be careful to avoid burning the sugar.
- Add vanilla: Remove the skillet from heat and stir in the vanilla extract to infuse flavor.
- Cool walnuts: Spread the coated walnuts in a single layer on the prepared baking sheet, separating any clusters to cool evenly until the sugar coating hardens and becomes crisp.
- Store: Once completely cooled, transfer the candied walnuts to an airtight container. They can be stored for up to 2 weeks.
Notes
- Use parchment paper or a silicone baking mat to prevent sticking when cooling the walnuts.
- Stir frequently during cooking to prevent the sugar mixture from burning.
- You can omit the cinnamon if preferred or add a pinch of cayenne for a spicy twist.
- Store walnuts in an airtight container at room temperature to maintain crispness.
- These candied walnuts are perfect for salads, desserts, snacks, or gift jars.
