Salty & Spicy Candied Walnuts are a delicious treat that's easy to make in just 15 minutes. They're great on their own or as part of a dessert, and they also make an easy DIY gift.
These Candied Walnuts are the best thing for topping desserts - they add a bit of crunch as well as salty and spicy flavors to complement sweetness.
But these candied walnuts aren't just great for topping desserts - they're also delicious on their own. And I bet you you will never be able to have just one...
They're also perfect to gift to your friends and family. Stick them in an airtight container with a pretty bow on and they'll keep for at least a few weeks.
Why you will love this recipe
- It's quick and all done in just 15 minutes
- It's easy with just a few simple steps
- Perfect pairing for sweet desserts thanks to those salty, spicy flavors
- A great way to add crunch to any dessert
- Addictively delicious - you'll never be able to grab just one!
What you need to make them
Ingredient notes & substitutions
- Walnuts can be swapped for another type of nut, like almonds or pecans
- Sugar: You can use both white and brown sugar, or just one of them. Changing the ratio will change the taste slightly. If using only white sugar there's a higher risk of the mixture burning, so keep a close eye on it.
- Salt: The amount stated here makes them quite salty, so feel free to reduce the amount if desired
- Cayenne pepper can be excluded, and the amount adjusted to make them more or less spicy (amount stated gives them just a light kick)
How to make them
- Heat a pan over medium-high heat and add in the walnuts
- Roast for 3-5 minutes, until lightly browned, then set aside for now
- Mix together sugars, salt and cayenne pepper in a small bowl
- Add water and mix again, to form an even paste
- Pour the mixture in a cold pan and place over medium heat
- Bring to a boil and simmer for 5-10 minutes, until golden brown and all the sugar has melted. Do not stir after it starts simmering!
- Mix in the walnuts
- Spread out walnuts on a sheet of parchment paper placed on a heat resistance surface, and allow to cool for at least 5 minutes
Tips & tricks
- Roast the walnuts first to add flavor and make them crispier
- Don't burn the sugar to avoid that bitter burnt-sugar taste
- Don't stir after the sugar starts simmering to avoid sugar crystals forming
- Allow the walnuts to cool for at least 5 minutes before tasting - hot sugar really burns!
- Store in an air tight container in room temperature for up to 2 weeks
How to use them
Not sure what to do with our Candied Walnuts? Here are some of my favorite ways to use them:
- To add crunch & saltiness to a dessert - for example ice cream
- As part of a cheese platter
- In a salad
- As a great gift, especially for the the holiday season
More easy sweet recipes
Love easy recipes for sweets, like these Salty & Spicy Candied Walnuts? Then I think you will love these!
- Christmas Hot Chocolate
- Butterball Cookies
- Candied Ginger
- Vanilla Muffins
- Lussekatter (Traditional Swedish Saffron Buns)
- Candy Cane Cupcakes
Recipe
Salty & Spicy Candied Walnuts
Print RateIngredients
- 1 cup walnuts whole or roughly chopped
- 2 tablespoon brown sugar
- 2 tablespoon white sugar
- ¾ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 tablespoon water
Instructions
- Heat a pan over medium high heat and place the walnuts in the pan. Roast for 3-5 minutes, until lightly browned, stirring often to avoid the walnuts burning. Set aside for now.1 cup walnuts
- In a small bowl, mix together the brown sugar, white sugar, salt and cayenne pepper. Add the water and mix again. Pour in a cold pan and place over medium heat. Bring to a boil and let simmer for 5-10 minutes, until golden brown and all the sugar has melted. Take care so that the sugars don't burn . Do not stir after the mixture has started boiling - if it browns unevenly, instead tip the pan a bit to mix.2 tablespoon brown sugar, 2 tablespoon white sugar, ¾ teaspoon salt, ⅛ teaspoon cayenne pepper, 2 tablespoon water
- Add in the walnuts and mix, and then pour them onto a baking sheet placed on a heat resistance surface, and spread them out in a single layer. Leave to cool for at least 5-10 minutes.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Notes
Ingredient notes & substitutions
- Walnuts can be swapped for another type of nut, like almonds or pecans
- Sugar: You can use both white and brown sugar, or just one of them. Changing the ratio will change the taste slightly. If using only white sugar there's a higher risk of the mixture burning, so keep a close eye on it.
- Salt: The amount stated here makes them quite salty, so feel free to reduce the amount if desired
- Cayenne pepper can be excluded, and the amount adjusted to make them more or less spicy (amount stated gives them just a light kick)
Tips & tricks
- Roast the walnuts first to add flavor and make them crispier
- Don't burn the sugar to avoid that bitter burnt-sugar taste
- Don't stir after the sugar starts simmering to avoid sugar crystals forming
- Allow the walnuts to cool for at least 5 minutes before tasting - hot sugar really burns!
- Store in an air tight container in room temperature for up to 2 weeks
Why are my candied walnuts sticky?
If your candied walnuts are still sticky after they have cooled down, this is probably because you didn't let the sugar mixture simmer long enough. You can fix this by baking them in the oven for 5-15 minutes at 325°F (160°C), until they're less sticky.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Recipe FAQ
If your nuts are still sticky after they have cooled down, this is probably because you didn't let the sugar mixture simmer long enough. You can fix this by baking them in the oven for 5-15 minutes at 325°F (160°C), until they're less sticky.
In this recipe, I opted for using 50/50 brown and white sugar, but you can change this ratio either way you like.
If you use more white sugar there's a higher risk that the sugar will burn, but just keep a close eye on it and you'll be fine.
Using more brown sugar changes the flavor profile a bit and gives it a deeper, more syrupy flavor.
You could also opt for a different type of sugar entirely, for example using muscovado sugar instead of brown sugar.
Yes, you can definitely use other nuts in place of walnuts! Depending on the size of the nuts you use you may want to chop them roughly first.
Darryl I Lee
Great 👍
Dawn M Robertson
I just saw your recipe this morning and since I am home making candy to give away today I thought I’d add it to my list and I’m so glad I did! These turned out great for me just as the recipe is except that I reduced the salt a bit. I heated my syrup the full 10 minutes on Medium and used a drop in a glass of cold water to tell when it was at the hard crack stage. So I wasn’t scared of undercooking the syrup., These walnuts have the perfect amount of heat. I sprinkled the tiniest bit of salt on them while they were still sticky. I’m glad I doubled the recipe so I can keep some for myself. Thank you for this easy and delicious recipe.
Emmeline Kemperyd
Hi Dawn! So happy you liked it. Merry Christmas!