Today I am going to show you how to make candied walnuts. These addictive crunchy bites are made with coconut sugar for a paleo-friendly version. This recipe has only 5 ingredients and is quick and easy to make.
There are many different ways to candy walnuts. Tossing them with melted butter and sugar or soaking them in water and tossing them with sugar. My favorite method is coating walnuts in foamy egg whites.
The whipped egg whites coat the walnuts, allowing the coconut sugar to stick. The result is sweet and crunchy!
Coconut sugar is a great substitute for paleo baking. Use on a 1:1 basis for all your baking needs. I love using this sugar for cookies, cakes, etc...
You may be asking yourself, what can I use candied walnuts for? Try adding them to salads and cheese platters. I top my mixed green salads with these crunchy bites. If you are a salad lover, try my shrimp salad stuffed avocados.
Inspiration for this recipe came from chef John Howie in Seattle, WA. I replaced white sugar with coconut sugar. It came out AMAZING! If you are ever in the Seattle area, check out his restaurants.
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Why this recipe is so good
- This recipe makes a delicious salad topper! Try putting them on an apple and blue cheese salad.
- With only 5 ingredients these candied walnuts are so EASY to make.
- If you are following a Paleo diet, now you can enjoy candied walnuts!
Ingredients
- walnut halves - buying nuts in bulk from Costco is the best buy
- coconut sugar - is derived from the coconut palm tree and is a Paleo alternative to white granulated sugar
- egg whites - are used to coat the walnuts to give them an extra crunchy texture
- salt - for flavor!
How to make this recipe
Making these candied walnuts are so easy, here's how to make them:
Step 1: In a large bowl, whisk 1 egg white and 1 tablespoon of cold water together. Whisk until the mixture is white and foamy.
Step 2: Add walnuts, coconut sugar, and salt to the same bowl as the egg whites.
Step 3: Using a rubber spatula or your hands, toss to coat. Make sure the walnuts are well coated.
Step 4: Lay nuts out on a baking tray lined with Silpat or parchment paper. Walnuts should be spaced apart for a crispy texture. Bake at 350 degrees for 15 minutes, string halfway through.
Step 5: Remove walnuts from the oven and let cool to room temperature. Taste to make sure it's delicious and crunchy. Store in an airtight container and use for salads, cheese platters, or snacks.
Substitutions
Nuts - The best nuts for this recipe are pecan, walnuts, almonds, and pistachio's
Egg whites - You can replace egg whites with melted butter. Melt 3 tablespoons of butter. Add in coconut sugar and walnuts. Toss to coat. Lay them out on a parchment-lined baking tray until cool.
Sugar - Replace coconut sugar with white sugar, maple syrup, or honey.
Equipment
- baking tray
- rubber spatula
- silpat
How to store candied walnuts
How to store candied walnuts: Grab a quality airtight container with a sealable lid. The worst thing that can happen to your candied walnuts is for them to get sticky and soft. Candied walnuts can last for 3 weeks in an airtight container.
Freezing candied walnuts: Believe it or not, candied walnuts freeze very well. Place them in a ziplock bag or airtight container. I would not freeze for more than 3 months for the risk of freezer turn.
Pro Tips
- If walnuts become soft and sticky, place them on a baking tray in a 325-degree oven for 5-10 minutes.
- Give walnuts space to breathe on the baking tray. This will allow the oven to make them nice and crunchy.
- Line the baking tray with parchment paper or Silpat. Nobody likes cleaning up a baking tray coated in baked-on sugar 🙁
- Spice things up. Try adding different spices like cinnamon, chili powder, or pumpkin pie spice.
- Allow nuts to cool completely. Candied walnuts become crunchy when cooled down to room temperature.
- Store in an airtight container. If you don't want sticky or soft nuts then trust me on this.
Frequently asked questions
There are a few reasons why your candied walnuts are sticky. If you don't bake your walnuts long enough, they won't get crunchy. You MUST store them in an airtight container. Walnuts exposed to air will get sticky.
Candied walnuts are perfect for mixed greens salads, cheese platters, or snacking. My favorite way to enjoy them is on an apple-cranberry salad.
Nuts are very healthy, packed with healthy fats and nutrients. Sugar, on the other hand, is not. Use these nuts in smaller quantities, like on a salad.
Yes! To freeze, let the nuts cool down to room temperature. Place them inside of a ziplock bag or airtight container. Candied walnuts are good in the freezer for up to 3 months.
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Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek Instagram, Facebook, and Pinterest!
📖 Recipe
How to make candied walnuts (Paleo)
Ingredients
- 1 egg white
- 1 tablespoon water cold
- 2 cups walnut halves
- ¾ cup coconut sugar
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, whisk the egg whites and water together until foamy. Add the walnuts and toss to coat.
- Add coconut sugar and salt, and stir to combine. Spread nuts out on a parchment-lined baking tray in a single layer. Bake for 15 minutes, stirring at the halfway mark.
- Let cool to room temperature and store in an airtight container.
Notes
- If walnuts become soft and sticky, place them on a baking tray in a 325-degree oven for 5-10 minutes.
- Give walnuts space to breathe on the baking tray. This will allow the oven to make them nice and crunchy.
- Line the baking tray with parchment paper or Silpat. Nobody likes cleaning up a baking tray coated in baked-on sugar 🙁
- Spice things up. Try adding different spices like cinnamon, chili powder, or pumpkin pie spice.
- Allow nuts to cool completely. Candied walnuts become crunchy when cooled down to room temperature.
- Store in an airtight container. If you don't want sticky or soft nuts then trust me on this.
mikecleavenger
With only 5 ingredients this recipe is so easy to make. I love putting these walnuts on my apple-cranberry salad. Since we use coconut sugar this recipe is paleo-aprroved.