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by Katrina Bahl
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Brown Sugar Candied Walnuts will be your go-to crunchy topping for sweets, salads, and snack mixes. Use candied nuts on a charcuterie board or as a holiday gift!
Why You’ll Love Brown Sugar Candied Walnuts
These walnuts are crunchy, sweet, and bursting with that brown sugar cinnamon flavor you love!
This is considered a “no-bake” recipe because you will only melt ingredients on the stovetop using a non-stick skillet. It differs from other candied walnut recipes that use egg whites and are baked in the oven.
Key Ingredients and Substitutions
This recipe only uses four ingredients!
- Walnuts– Use fresh walnuts for the best results. You could also substitute pecans, cashews, or almonds. Really, any nuts will work in this recipe.
- Butter (salted butter or unsalted)- If using unsalted, sweet cream butter, you could opt for a sprinkle of coarse sea salt when the walnuts are cooling on the baking sheet.
- Brown Sugar– This recipe works best with light brown sugar. The rich molasses of brown sugar adds an additional layer of flavor and tastes like caramel.
- Cinnamon– You could leave out the cinnamon if desired. Sprinkle cinnamon sugar over the walnuts while cooling for even more cinnamon flavor. It will emphasize the crunchy texture.
Step by Step Instructions
- In a large, non-stick skillet, slowly MELT butter over medium heat.
- ADD brown sugar and cinnamon. STIR continuously until the sugar dissolves (about 3-4 minutes).
- ADD walnuts and continue stirring. ADD up to 2 Tablespoons of water to make a syrup. Stir until bubbling. Remove from heat.
- SPREAD the walnuts in a single layer onto a baking sheet lined with parchment paper or a silicone baking mat. SPRINKLE with cinnamon sugar while still warm (optional).
- COOL for 1 hour. Candied nuts can be stored at room temperature in an airtight container for up to 2 weeks.
If your candied walnuts are grainy, you may not have allowed the sugar to dissolve completely before removing them from the heat. Avoid this mistake by slowly melting the butter over low heat.
Stir the brown sugar mixture over low heat constantly for 3-5 minutes. Add up to 2 Tablespoons of water to make a thick syrup.
How to Use Brown Sugar Candied Walnuts
This recipe was made specifically for our Honey Brie Bites with Candied Walnuts.
Try sprinkling candied walnuts on top of your favorite salad or yogurt parfait. Add to a charcuterie board for snacking. Brown Sugar Candied Walnuts would be a great addition to our popular Eleven Madison Park Granola.
Candied nuts would also make the perfect hostess gift, teacher gift, or holiday package. Just be sure to check for any tree nut allergies before gifting.
Do you have a favorite banana bread? Sprinkle these nuts on top for a sweet, candy crunch!
Storage
Store at room temperature in an airtight container for up to2 weeks.
Alternatively, freeze in an airtight container or freezer bag for up to2months. Empty the nuts onto a baking sheet or tray to thaw at room temperature to avoid the nuts getting soft or sticky.
Brown Sugar Candied Walnuts Recipe
Yield: 2 Cups
Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Total Time: 10 minutes mins
Brown Sugar Candied Walnuts will be your go-to crunchy topping for sweets, salads, and snack mixes. Use candied nuts on a charcuterie board or as a holiday gift!
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Ingredients
- 2 cups walnuts
- 4 Tablespoons butter
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons water
Instructions
In a large, non-stick skillet, slowly MELT butter over medium heat.
ADD brown sugar and cinnamon. STIR continuously until the sugar is dissolved (about 3-4 minutes).
ADD walnuts and continue stirring. ADD up to 2 Tablespoons of water to make a syrup. Stir until bubbling. Remove from heat.
SPREAD the walnuts in a single layer onto a baking sheet lined with parchment paper or a silicone baking mat. SPRINKLE with cinnamon sugar while still warm (optional).
COOL for 1 hour. The walnuts can be stored at room temperature in an airtight container for up to 2 weeks.
Video
Nutrition
Calories: 1077kcal, Carbohydrates: 71g, Protein: 18g, Fat: 88g, Cholesterol: 30mg, Fiber: 8g, Sugar: 56g
Course: Appetizer, Snack
Cuisine: American
Author: Katrina Bahl
Keyword: appetizer, brown sugar, topping, walnuts
Original recipes and images © In Katrina’s Kitchen
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes
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posted on January 31, 2024 // 31 comments
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Jay —Reply
I made this recipe since it had been updated with adding the 2 Tablespoons of water. It turned out so good!
KATHLEEN ALME —Reply
I will add 3 cups of walnuts next time. Had lots more sugar mixture than needed.
Jess —Reply
Same as everyone else! The brown sugar did not melt. Did it stop us from eating them? NOPE. Did people ask for a special batch just for them? YEP. Am I making them again today?? HECK YES! You won’t be disappointed. So easy and yummy.
Lee —Reply
I just made this but my brown sugar did not melt?’::What did I do wrong ? it just was in clumps.
Beth —Reply
I did it both ways and it worked much better melting everything first and then adding the walnuts. I did add a teeny bit of water, some salt and pumpkin spice mix. They both taste good, but the second batch looks better!
Linda A Gomez —Reply
Just tried these.
The result was not great. Clumps of brown sugar stuck to nuts I don’t think there was enough liquid in 2 tbsp of sugar and not letting the sugar melt before adding the nuts made the mess worse.Linda Amundsen —Reply
Excellent recipe!! I dripped chocolate on some of the walnuts. I think i like them better without the chocoolate. You’re right i could eat them sll up in one sitting. Much thanks!!! 😋😋😋😋😋
Lynne Bowers —Reply
Yummy & sooo quick!
Susan Ohmann —Reply
Sorry this is not working Chunks of nuts and grains of sugar.
Linda (txquiltgal on IG) —Reply
I’m so glad to find your recipe. I tried these today and can’t stop eating them as they cool – delicious! I’m going to chop them up for our granola and for our salads.
I mistakenly added everything to my skillet all at once, so the brown sugar didn’t have a chance to melt, and I ended up adding just a bit of milk, maybe a tablespoon or two. Made them taste a little like pralines. I also added a little sprinkle of flaked salt.Angie —Reply
These are amazing! I sprinkled a bit of pumpkin spice as well as cinnamon just to give it a Holiday flavor I loved it. I’ve tried other recipes candied walnuts and this is by far the best.. Next time I may try apple spice.
Lori —Reply
Thanks, Cathy, for the suggestion regarding adding a bit of water. You saved dinner. Also? Immediately after, my family cooked bacon in the same pan as we made the brown sugar walnuts, and that worked really, really well.
Angel Ramirez —Reply
Nice receipts
Der —Reply
Super easy and super good! Thanks for the recipe!
Cindy —Reply
These are amazing! And for those of you who had the same problem I did where the sugar wasn’t melting – after cooking 3 to 4 minutes just add a small point of water, a little at a time and the sugar melts right away and you don’t end up with sticky brittle. Thanks for the recipe!
Rachel —
YESSSSS!!! This made all the difference! Thank you!!
My sugar mixture was all clumpy and not coating the walnuts at all. (I’m not sure if my elevation at >5000 ft made a difference??). But when I added a tablespoon or so of water, everything changed. I got a beautiful shiny coating that coated the walnuts perfectly.
Yum!!!! 😊
Skeeter Johnston —Reply
This recipe is great with black walnuts, too! Some problems may occur with higher elevations; it is always a good idea to watch you pans with an eagle’s eye!
Cathy —Reply
Delicious. I dumped everything in microwaveable dish. Cooked on high 4-5 minutes stirring every 60 seconds. Turned out great.
Tami Jones —Reply
Had to stir for over 20 minutes. They are good but more like Walnut brittle! Slight burnt taste.
Millie Tyler —Reply
We used walnuts. We placed them on two sheets and baked them in a preheated 350º oven for the least time listed, 12 minutes. The walnuts in the pan on the bottom burned on the bottom. The sheet was in the middle of the oven so that surprised me. We used butter to grease parchment paper in both pans. I guess I’d say to watch them closely. The ones on top were almost too over done in 12 minutes but taste okay. We used between 1/3 c packed and 1/2 cup packed brown sugar, planning to use them in a salad.
Nicole Velazquez —Reply
Sorry – Dog jumped on my ,mouse…lol.
Try to melt the sugar, butter and cinnamon first, then add nuts toss for a minute or so and then turn out to silicon ( i used wax paper) I had the same thing happen to me and my nuts burnt waiting for the sugar to melt, I ended up adding a little more butter and it loosened a bit, but then tightened up once again. I gave up trying to save it and started over. I have several other nut recipes and they all add the nuts at the end. Why? Because the nuts will cool the sugar mixture slightly and the nuts go from toasty to scorched in a few seconds. It’s a lot easier. Happy Baking!Nicole Velazquez —Reply
To those who had the chunky results: Try to melt sugar, butter and cinnamon fir
Michelle neely —Reply
Can walnut pieces be used for this recipe??
Kendra Kicklighter —Reply
I made these and they looked nothing like the picture mine was gooey and sticky. I don’t know if I did something wrong but I followed the directions exactly.
Chris —Reply
These sound delicious! To the people who ended up with “horrible” results, you did not wait for the sugar to melt completely. Be patient, it will happen but takes awhile!
Rachel —Reply
I can’t seem to make the recipe work. 🙁 I keep ending up with chunks of sugar and hardly any of it on the walnuts. What could I be doing wrong? Thanks!
Dawn —Reply
Can you use pecans to do this to also?
Pennies?! 🙁 I’d GLADLY take these pretty nuts instead.
Candied nuts are so good! These walnuts look great!
Medeja —Reply
These look so addictive!
amanda @ fake ginger —Reply
Halloween is so weird now compared to when we were kids. These look awesome! I want to go make some right now!
