Candied Walnuts

These candied walnuts are the perfect complement to our Walnut-Olive-Oil Cake.

  • Yield: Makes 1 1/2 cups
Candied Walnuts

Source: Martha Stewart Living, October 2005


  • 1/2 cup sugar
  • 1 1/2 cups walnut halves, toasted
  • 1/8 teaspoon coarse salt


  1. Preheat oven to 350 degrees. Toast walnuts on a rimmed baking sheet for 10 minutes. Cool completely. Cook sugar in a medium saucepan over medium heat, swirling pan occasionally, until melted and medium amber. Add walnuts, and stir to coat. Spread onto a rimmed baking sheet lined with a Silpat baking mat, and toast for 10 minutes. Use 2 forks to separate nuts. Sprinkle with salt. Let cool completely.

Cook's Notes

Candied walnuts can be stored in an airtight container at room temperature up to 1 week.


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