Description
A delicious and easy recipe for homemade candied walnuts with a perfect balance of sweetness and warm spices, baked to crispy perfection for a delightful snack or topping.
Ingredients
Scale
Walnut Mixture
- 1 pound shelled walnuts (4 cups)
Candy Coating
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt or sea salt
- ¼ teaspoon ground nutmeg
Binder
- 1 large egg white
- 1 tablespoon water
- ¼ teaspoon vanilla extract
Instructions
- Heat the Oven: Place the oven rack in the center position and preheat the oven to 300°F (149°C). Line a sheet pan with parchment paper and set it aside.
- Make the Candy Coating: In a medium bowl, combine the granulated sugar, light brown sugar, cinnamon, salt, and nutmeg. Set the mixture aside.
- Prepare the Binder: In a large bowl, whisk the egg white, water, and vanilla extract until very frothy with medium peaks forming. Immediately add the walnuts and toss to coat. If the egg whites lose volume or liquid forms at the bottom, lightly whisk again before adding the nuts.
- Coat the Walnuts: Toss the walnuts in the frothy egg white mixture to coat thoroughly, then add them to the sugar and spice mixture. Use a spatula to toss and evenly coat the walnuts with the sugar mixture.
- Bake: Spread the coated walnuts evenly on the prepared baking sheet. Bake until the surface is dry and crisp, about 45 minutes, stirring every 15 minutes to ensure even baking and prevent burning.
- Cool: Remove from the oven and cool completely on the sheet pan until the walnuts have hardened and are crisp.
Notes
- The egg white mixture acts as a binder to help the sugar and spices stick to the walnuts, ensuring an even coating.
- Stir the walnuts every 15 minutes during baking to prevent burning and promote even caramelization.
- Store candied walnuts in an airtight container at room temperature for up to 3 weeks, or freeze for up to 6 months to maintain freshness.
- If egg whites begin losing volume before adding nuts, briefly whisk again to restore frothiness for better coating.
- Use parchment paper to prevent sticking and ease cleanup.
Nutrition
- Serving Size: ¼ cup
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 18 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
