How long it takes: just 15 minutes Equipment you’ll need: skillet, rimmed baking sheet Servings: 6 Pumpkin spice candied walnuts are pure and simple fall perfection. You’re going to LOVE these flavorful toasted walnuts coated in melted sugar and cozy pumpkin pie spice.
Easy Candied Walnuts
Fall flavor. These walnuts are flavored with a blend of cinnamon, nutmeg, cloves, and ginger, lots of sugar, and a generous touch of salt. The salt gives them a salty-sweet intrigue that will keep you coming back for more … and more … and more. Healthy. Walnuts are good for you, too. Did you know that they contain protein and good-for-you omega-3 fat? They are chock-full of vitamins and minerals (Healthline). Versatile. These crave-worthy candied walnuts make a great addition to charcuterie boards, snack tables, and desserts during the holiday season. Don’t forget to scroll for more ideas!
Ingredient Notes
Walnuts: Look for fresh walnuts, either halves or large pieces. If the walnuts smell off at all, don’t use them. They can become rancid (have a strong odor) fairly quickly, so store them in the refrigerator or freezer. Sugar: Use regular white granulated sugar. Brown sugar also works for a deeper, more caramelized flavor. Pumpkin Pie Spice: I use my homemade pumpkin pie spice, It’s easy to make your own or you can buy a pre-mixed blend at the grocery store. Sea Salt: Use a salt that’s fairly coarse. If you prefer less sodium, omit the salt or use less.
How To Make This Candied Walnuts Recipe
Prep the pan. Before you get started, prepare a baking sheet by lining it with parchment paper. It’s important to have the pan ready so when the walnuts are coated, you can spread them out immediately before they harden. You won’t be baking these walnuts so there’s no need to turn on the oven. Toast the walnuts. In a good-sized dry skillet, toast the walnuts over medium heat, stirring frequently. When they are beginning to brown and smell really good, take them off the heat and spread them in the prepared pan to cool. Prepare the candy coating. Next, combine the sugar, spice, and salt in a medium-sized saucepan (large enough to hold the walnuts). Over medium heat, cook the mixture on the stove until the sugar melts and doesn’t look grainy. Remove the pan from the heat and stir in the toasted walnuts. You’ll need to move fast, as the sugar hardens quickly. Once combined, immediately spread the candied walnuts back onto the baking sheet to cool, using two forks to separate them into an even layer. Serve or store. Once the walnuts are completely cool, serve them right away or store them in a tightly covered container. See below for detailed storage instructions.
Recipe Tips and Variations
Here are some tips to keep in mind when making homemade candied walnuts, along with some possible variations to try: Take the walnuts off the heat. Don’t be tempted to leave your toasted walnuts in the skillet while you prepare the candy coating. The walnuts will continue to toast in the hot pan and will taste burnt. Don’t worry about small clumps when spreading out your candied nuts. You’ll be able to break them apart when the walnuts are completely cool. If your walnuts are sticky, this is most likely because the sugar wasn’t cooked long enough to get to the candy stage. Make sure that the sugar is dissolved completely. It should not look grainy. Secondly, if there’s too much moisture (i.e. a humid kitchen) or if the nuts were not cooled entirely before storing, they can become sticky. Try another candy coating. Make a version of my sweet and spicy candied bourbon pecans with walnuts instead. Use a different nut. You can apply this pumpkin spice candy coating to all your favorite nuts and seeds! Try toasted pecans or toasted almonds. Use a different spice blend. You can add any spice blend you like. Apple pie spice works well for a slightly different vibe. You can go savory, too.
Serving Suggestions
As a snack. Crunchy pumpkin spice candied walnuts are a festive snack to serve as an appetizer at Thanksgiving or Christmas. Or, add them to your charcuterie boards or an after-school snack board all season long (like we do, any chance we get). On salads or vegetables. These spiced candied walnuts are just as delicious sprinkled over a farro salad or a warm kale salad for an irresistible light meal or side dish. They’re also a creative topping for a sweet potato casserole. For desserts. As an easy dessert topping, crumble candied walnuts over classic vanilla ice cream or cinnamon ice cream. Candied walnut recipes make great gifts, too. Combine these pumpkin-spiced walnuts with vanilla bean candied walnuts in a jar with a ribbon tied around it for some tasty holiday gifting.
How to Store Candied Walnuts
To Store: Store candied walnuts in an airtight container in a cool, dry place (like a pantry) for up to 1 week. Make sure the nuts are completely cool before covering. Freezer: You can freeze these pumpkin spice candied walnuts for longer-term storage. Keep them airtight in the freezer for up to 1 month. Defrost the nuts at room temperature before serving. Candied walnuts tend to get a bit sticky as time goes on. To dry them out again, spread them out on a baking sheet and bake at 325°F for 5 to 10 minutes. Quick-Start Guide!
