Candied Walnuts

Use this recipe as an ingredient in our Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts.

  • Yield: Makes 1 cup
Candied Walnuts

Source: Martha Stewart Living, July 2009


  • 1 cup walnut halves
  • 1 garlic clove, crushed
  • 3 tablespoons honey
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Preheat oven to 400 degrees. Combine all ingredients on a rimmed baking sheet, and spread out mixture. Roast, stirring occasionally, until golden brown, about 10 minutes. Let cool.

Cook's Notes

Candied walnuts can be stored in an airtight container for up to 3 days.


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