Candied Walnuts

Candied Walnuts – Deliciously easy homemade candied walnuts tossed in cinnamon sugar. The walnuts are baked in the oven giving them a light crunch on the outside with the perfect amount of sweetness.

Not only are candied walnuts absolutely delicious, they fill up your whole home with warm spices of cinnamon and clove. This would also make an excellent DIY gift for the holidays and they are super easy to make!

This recipe makes about three cups of candied walnuts. If you are cooking for a crowd, simply double the recipe. Candied walnuts will last up to two weeks properly stored in an airtight container at room temperature.

Ingredients you need to make homemade Candied Walnuts:

Walnuts Halves – You can also use whole walnuts, you’ll just need to cut them in half.

Egg White – One egg white to help the cinnamon, cloves and sugars to stick to the walnuts.

White Granulated Sugar – You can use regular white granulated sugar or organic cane sugar.

Brown Sugar – Light or dark brown sugar both work great in this recipe.

Ground Cinnamon – Adds such a delicious warm spice to the walnuts. You cannot skip this ingredient!

Ground Cloves – Adds a nice spice to the walnuts. If you don’t have ground cloves, you can skip this ingredient.

Salt – I almost always use sea salt in my recipes, but you can use whatever salt you have on hand.

Water – To loosen up the egg white a bit.

Tools to have on hand for this recipe:

Mixing Bowls – To mix the egg white and water and to toss the walnuts in cinnamon sugar.

Measuring Cups + Spoons – To properly measure all of your ingreidents.

Baking Sheet – To bake the walnuts on.

How to make Candied Walnuts at home from scratch:

Preheat oven to 300 degrees.

In a medium bowl, add 1 egg white and 1 tsp water. Whisk to combine.

Add walnuts to the bowl and toss to fully coat all the walnuts in the egg white mixture.

In a separate bowl, combine brown sugar, granulated sugar, cinnamon, ground cloves and salt.

Toss the coated walnuts into the cinnamon sugar mixture and toss until all walnuts are fully coated.

Line a baking sheet with parchment paper and add all the walnuts giving them each a little bit of space.

Bake for 20 minutes, and then flip them over and bake for another 15 minutes.

Remove from the oven and remove from the baking sheet to cool.

Once completely cooled, they are ready to eat!

*Store walnuts in an airtight container on the counter for up to two weeks.

If you enjoyed this recipe, here are a few more Christmas treats I think you’ll love:

Thumbprint Cookies with Strawberry Jam – Soft and chewy Thumbprint Cookies with strawberry jam sprinkled with powdered sugar. 

Chocolate Crinkle Cookies – A Christmas classic, chocolate crinkle cookies rolled in powdered sugar baked to chewy fudgy perfection. The ultimate classic holiday cookie to add to your collection.

Cranberry White Chocolate Chip Cookies – The perfect soft and chewy cookies with delicious white chocolate chips and sweet cranberries.

This recipe was originally published on October 9, 2018 and updated on December 7, 2020.