Caramelized Walnuts

Recipe byMandyRhode Island home cook, writer and photographer

PublishedOct 13, 2024Comments0

For Christmas this year, my sister-in-law gave us three large bags of fresh nuts: almonds, cashews, and walnuts. The almonds are almost gone — we eat them by the handful!! I’m saving the cashews for a special dinner party. But the walnuts were sitting in my pantry just staring at me….Then I had my “ah ha” moment. I decided to make caramelized walnuts (rather than buying from the grocery store and paying through the nose!). They are super easy to make and so so so yummy! You can eat them like candy or be civil and toss them in your salad for that finishing touch!!

Start out by placing your walnuts in a single layer on a cookie sheet. Bake in a 350º oven for 5-8 minutes. Once done, set aside.

In a sauce pot, add ½ cup sugar. Using a wooden spoon, cook on medium heat until all the sugar has melted and turns amber in color.

Turn off the heat and very quickly add your walnuts to melted sugar, stirring to coat the walnuts thoroughly. Remove quickly and place the nuts in a single layer onto parchment paper. Be careful not to touch the sugar coated nuts as the sugar will stick to you and it could burn. OUCH! Instead, use a fork to separate any nuts that may stick together. Let cool for at least 30 minutes before using.

Ingredients:

1½ cups raw walnuts
½ cup sugar

Tips for Success

Caramelizing sugar sounds a little scary the first time, but once you have done it you will wonder why you ever bought candied nuts at the store. The secret is having everything ready before the sugar goes in the pot. Line your counter or a tray with parchment, have a fork waiting, and keep the toasted walnuts right next to the stove. Once the sugar turns amber it moves fast.

Watch the color, not the clock. Sugar goes from golden amber to burnt in a matter of seconds. Pull it off the heat as soon as it reaches a rich honey color.
Keep stirring gently. The sugar will clump before it melts. That is normal. Keep moving it with the wooden spoon and the lumps will melt down.
Use warm nuts. Walnuts straight from the oven help the caramel coat evenly instead of seizing up.
Work in a single layer. Spread the coated nuts out quickly so they cool as separate pieces instead of one big brittle.

Please be careful with melted sugar. It is much hotter than boiling water and it sticks. Keep little hands away from the stove and never taste it from the spoon.

Easy Cleanup

Do not try to scrub the hardened caramel out of your pot. Just fill it with water, set it back on the burner and bring it to a simmer. The sugar dissolves on its own in a few minutes and the pot rinses clean.

Ingredient Swaps and Variations

Pecans are my second favorite for this method and they taste wonderful. Almonds and cashews work too, though almonds take a couple more minutes to toast. For a holiday twist, sprinkle a tiny pinch of cinnamon or flaky sea salt over the nuts while the caramel is still warm.

How to Use Them

My favorite way is tossed on a big green salad with crumbled blue cheese, sliced pears or apples and a light vinaigrette. They are also lovely over vanilla ice cream, on a cheese board, stirred into oatmeal or simply set out in a little bowl for guests to nibble. Tied up in a cellophane bag with a ribbon, they make a sweet homemade gift.

Storage

Once they are completely cool, store the walnuts in an airtight container at room temperature for up to 2 weeks. Humidity is the enemy here because it makes the caramel sticky, so keep the lid on tight and add a piece of parchment between layers.

Frequently Asked Questions

Why did my sugar turn grainy?

That usually means it was stirred too hard or splashed up the sides of the pot. Keep the heat at medium, stir slowly and give it time. Grainy sugar will often melt again if you keep cooking it.

Can I double the recipe?

Yes, but melt the sugar in a wider pot so you have room to stir in all the nuts quickly, and have extra parchment ready.

Mandy