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Candied Walnuts

Yield: Yields about 3 cups.



  • 1/3 cup granulated sugar
  • 2-1/2 Tbs. brown sugar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • Pinch cayenne
  • 1 large egg white, at room temperature
  • 1/2 lb. walnut halves


  • Heat the oven to 300°F. In a small bowl, mix both sugars with the salt, cinnamon, and cayenne. In a large bowl, whisk the egg white until frothy; whisk in 1 Tbs. water until combined. Add the walnuts and stir to coat. Sprinkle on the sugar mixture and stir to evenly distribute.
  • Line a rimmed baking sheet with a nonstick baking mat or parchment. Spread the sugared nuts in a single layer on the sheet. Bake for 15 minutes,
    stir the nuts, and continue baking until the nuts smell toasted and the sugar coating is caramelized, about another 15 minutes.
  • Let the nuts cool on the pan, separating them as they cool. When completely cool, transfer them to an airtight container.

Make Ahead Tips

Candied walnuts will keep for two weeks in an airtight container.


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Reviews (6 reviews)

  • SummerDream | 11/19/2010

    Yum, yum, yum. My husband made the spiced nuts in our house until this recipe came along! I made the nuts for the spinach and basil salad which was outstanding also and I put the extras out with the cheese plate...they were devoured and everyone could not stop talking about them. This is a keeper and I will be making them frequently.

  • EllaJean | 05/24/2008

    These walnuts added a nice crunch to the Spinach & Basil Salad. They were tasty and not too sweet, but next time I would add a touch more cayenne. And I don't know if they keep for two weeks because they quickly disappeared!

  • BillieM | 03/24/2008

    These walnuts are pretty easy to make. I added a little more cayenne than the recipe called for. They keep well and guests like them and ask for the recipe.

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