Homemade Candied Maple Walnuts
A deliciously easy recipe for Candied Maple Walnuts that you can make at home!
Perfect for topping salads or for snacking, these glazed walnuts make the perfect addition to any great appetizer or meal.
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The holiday season is approaching, so why not try making your own candied walnuts? Made with pure maple syrup, herbs, and a touch of salt, these maple walnuts are a salty and sweet snack that only takes a few minutes to prepare. They’re so much better than store-bought and they make the perfect snack to serve guests at a family gathering!
This recipe was inspired by my baked brie with jam appetizer. I needed something crunchy for the topping, and this easy candied walnuts recipe worked out perfectly!
The crunch from the toasted walnuts and the sweet maple flavor complimented the creamy cheese and jam perfectly. I served the brie with garlic crostini and extra maple walnuts on the side for an elegant appetizer spread!
These walnuts add a fantastic sweet and savory flavor to any charcuterie board, cheese plate, or salad topping. They even pack up easily and make a great gift during the holidays!
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Ingredients
With just a few simple ingredients, this glazed walnuts recipe can be made in less than 15 minutes using a foolproof stovetop method. This candied walnut recipe is unique because it’s made without egg whites, and uses the caramelized sugar from the maple syrup as the sweet candy coating.
- Walnut Halves – Use untoasted, unsalted, raw walnuts. Since we’ll be adding our own salt and herb mixture to the walnuts, we want to start off as neutral as possible.
- Pure maple syrup– Use real maple syrup, not pancake syrup. The grade A, dark color is the kind of maple syrup I used for this recipe.
- Olive oil – The oil will crisp the walnuts and help prevent burning.
- Kosher salt – Coarse Kosher salt is used to add extra flavor.
- Fresh rosemary and thyme – For added flavor and to make the crunchy nuts a little more savory.
Full recipe and ingredient amounts can be found in the recipe card at the bottom of the page.
Instructions
Line a sheet pan with parchment paper and set aside.
Add the walnuts and 2 tablespoons of oil to a large skillet. I use my cast iron skillet for this, but you can use a non-stick pan too.
Toast the walnuts over medium-high heat for 3 minutes, stirring constantly.
If the nuts start browning too quickly, turn the burner down to medium heat. Most of the oil should be absorbed by the walnuts.
Pour the maple syrup over the toasted walnuts.
Next, add the salt and herbs. Use a rubber spatula or wooden spoon to stir the walnuts until they’re coated in the delicious maple syrup and seasonings.
Continue to cook the nuts for about 5-6 minutes, stirring constantly to prevent burning. The walnuts are done when they smell toasty, and the syrup will completely coat the nuts in a thick layer.
The syrup coating may even start to crystalize at this point, and the pan will start to smoke just a little, but that’s okay. The nuts will also slide around in the pan easily without sticking.
Pour the caramelized walnuts onto a parchment-lined baking sheet in a single layer.
Let cool for 10 minutes so that the maple coating hardens. Serve and enjoy!
Process Tips: You’ll notice after about 2 minutes of cooking, the walnuts will have absorbed all the maple syrup. At minute 3, the nuts will start clumping together. At about minute 5 or 6, the nuts will be completely coated in a glaze, and the syrup will become less sticky.
Substitutions
Different nuts will work in place of walnuts.
I prefer tree nuts like pecans and almonds for candied nuts. Feel free to experiment with mixing different nuts together for a variety of flavors and textures.
Variations
- Extra sweet walnuts: Omit the herbs and flavor with a teaspoon of ground cinnamon for maple cinnamon glazed walnuts.
- Spice it up: Add a pinch of cayenne pepper for a touch of heat to this sweet and salty snack.
Equipment
- 10″ cast iron skillet or a medium non-stick skillet
- Silicone spatula or wooden spoon – make sure the stirring device is heatproof. You’ll be stirring the nuts constantly and the sugar will get very hot.
Storage
Store cooled nuts in an airtight container in a dry place at room temperature for up to one week.
I like to store my candied nuts in a mason jar in the pantry for a delicious snack in between meals.
Serving Suggestions
- Serve as a crunchy snack for cocktail hour,
- Maple walnuts are perfect for filling in charcuterie boards or to add texture to a soft cheese board.
- Use these sweet and crunchy nuts as a topping for salads or baked brie.
- These walnuts make a delicious addition to trail mix or Chex party mix
- They make a great holiday gift to give out to friends and family!
These candied walnuts are super versatile and make a tasty snack or a great addition to any appetizer.
Top tip
Stir constantly or the walnuts will burn. Turn down the heat to medium if the walnuts start getting dark too quickly. The candy coating hardens better when the moisture slowly evaporates and the walnuts absorb all that delicious sticky syrup.
FAQ
Candied walnuts last up to a week when stored in an airtight container. After a week the nuts will start to soften. You can refresh walnuts by baking them in a 250F degree oven for 30 minutes.
One serving is 1 ounce. This measures out to 10-12 walnut halves and a little over 1/4 cup.
Related
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Pairing
These are my favorite dishes to serve with these Maple Glazed Walnuts:
Maple Glazed Candied Walnuts
Delicious Maple Candied Walnuts you can make at home! Made with hearty walnuts, sweet maple syrup, a touch of salt and herbs, these walnuts make a delightful crunchy snack or topping for salads!
Ingredients
- 2 cups (8 ounces) raw walnut halves
- 2 tablespoons olive oil
- 1/3 cup pure maple syrup
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon Kosher salt
Instructions
- In a 10" cast iron or nonstick skillet, add the walnuts and the olive oil. Toast over medium-high heat for 3 minutes, stirring constantly.
- Pour the maple syrup, salt, and herbs over the walnuts. Continue cooking for 5-6 minutes, stirring constantly. See the notes section below for process tips.
- The walnuts are done when there is no liquid left at the bottom of the pan and the walnuts are coated in thick syrup, but slide around the pan easily. The pan will be smoking a little bit, but the mixture should not smell burnt.
- Remove the nuts from the heat and pour them on a sheet pan lined with parchment paper. Let cool for 10 minutes for the maple glaze to harden and serve.
Notes
Process Tips: You'll notice after about 2 minutes of cooking, the walnuts will have absorbed all the maple syrup. At minute 3, the nuts will start clumping together. At about minute 5 or 6, the nuts will be completely coated in a glaze, and the syrup will become less sticky.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 235Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 81mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 4g
