These candied walnuts are the perfect blend of crunchy, sweet, and spiced. Coated in a trio of sugars, cinnamon, and a hint of vanilla, then perfectly toasted, they make a fantastic snack, salad topper, or ice cream garnish. They’re incredibly simple to make but taste like a gourmet treat.

Featured standouts

Walnuts

The foundation of the recipe, they provide a creamy, rich, and slightly earthy flavor, along with a satisfying crunch.

Egg White

Egg whites main function is as a binding agent that helps the sugar coating stick evenly to the walnuts, which is key to forming the signature crunchy shell.

Vanilla

Vanilla extract adds a layer of depth, warmth, and a subtle caramel undertone to the overall flavor of the coating 

White, Brown & Turbinado Sugar

This is the primary source of sweetness and helps create the crisp, hard, and “sparkling” crunch of the candy coating. The molasses in brown sugar provides a richer, deeper, and more complex sweetness that tastes distinctly like caramel. This coarse, less-refined sugar contributes to the trio of sugars, offering extra crunch and a subtle, raw sugar molasses note for a complex sweet flavor.

TIPS & TRICKS FOR THE BEST CANDIED WALNUTS

Don’t skip the egg white

The egg white is the binding agent that helps the sugar coating adhere evenly to the walnuts, creating that signature crunchy shell.

Use parchment paper

The recipe specifically calls for parchment paper. Do not use foil or a bare pan, as the hot, melted sugar will stick, making the cleanup and removal difficult.

Stir regularly

Stirring the walnuts every 20 minutes ensures even toasting and prevents the sugar from clumping or burning in one spot.

Cool completely

Allow the walnuts to cool for the full 10 minutes (or until completely cool) after removing them from the oven. The sugar is incredibly hot, and they will crisp up as they cool.

Inclusive adaptions

Egg Sensitivity

For an egg-free version, you can substitute the egg white with 1 tablespoon of aquafaba (the liquid from a can of chickpeas) for a similar binding effect.

Lower Sugar

Reduce the sugar amount by a quarter cup and use a natural sweetener like maple syrup or honey for a portion of the white sugar, though this may change the final texture slightly.

For Mobility Impairment

If stirring a hot tray in the oven is difficult, use a larger baking sheet for a thinner layer and consider having a helper or using a gentle shake of the tray halfway through instead of a full stir.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Mixing bowls

Whisk

Measuring cups and spoons

Parchment paper

Baking sheet

SIMILAR INGREDIENTS TO

CUCUMBER VINAIGRETTE

SOUTHWESTERN SHRIMP SALAD

CHEF’S SALAD + GOLDEN RANCH

ENJOY THIS RECIPE WITH

GARDEN HUMMUS

CHOPPED CHERRY & SPINACH SALAD

BANH MI SANDWICHES

Recipe

Marissa Bolden

Sugar Trio Candied Walnuts

These candied walnuts are the perfect blend of crunchy, sweet, and spiced. Coated in a trio of sugars, cinnamon, and a hint of vanilla, then perfectly toasted, they make a fantastic snack, salad topper, or ice cream garnish. They’re incredibly simple to make but taste like a gourmet treat.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Servings: 32 oz

Ingredients Equipment Method

Ingredients

  

• 4 c Walnuts shelled/ whole
• 1 egg white
• 1 tb vanilla
• 1/2 c white sugar
• 1/4 c brown sugar
• 1/4 c turbinado sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 tsp butter soften

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Parchment paper
• Baking sheet

Method

 

1. Lightly beat the egg white and vanilla.
2. Combine the white sugar, brown and turbinado sugar, cinnamon, salt, and butter.
3. Toss the walnuts in the whisked egg whites.
4. Then immediately toss the walnuts in the combined sugar and dump onto a parchment lined baking sheet. Smooth out the walnuts for one even layer.
5. Roast at 250f for one hour, stirring every 20 minutes.
6. Remove from the oven and allow to cool for 10 minutes.

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