Candied Walnuts to Spruce Up Salad, Oatmeal, and Beyond!

Candied Walnuts to Spruce Up Salad, Oatmeal, and Beyond!

My mom has been making these candied walnuts (or “sugared walnuts”) for years. Whenever she has a dinner party she tosses them on salad (they’re perfect on a fresh salad with sliced pear, figs, dried cranberries, and a tangy vinaigrette). And every single time mom serves this salad at least one person comments about how amazing the walnuts are.


Last Thanksgiving I gave candied walnuts a try. I failed, miserably. I put them in the toaster and it was one big mess of burned sugar and wasted walnuts (which I had to throw away—and they’re not cheap!) So I vowed to bring my mom over to teach me how to make her famous candied walnuts. As it turns out, it’s ridiculously easy.

It’s a delicate art, as sugar can burn so quickly, but it’s just two ingredients tossed in a pan, and voila! You’ve got sweet, crunchy, protein-packed gold that will spice up any fall dish. Enjoy! 

Candied Walnuts
These delicious candied walnuts are perfect atop a fall salad, sweet potato dishes, oatmeal, and beyond. Plus, they're a delicious snack to nibble on their own!
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  1. ½ cup of raw walnuts
  2. 1/8 cup of sugar
  1. In a cast iron pan over medium heat, add walnuts and sugar. Stir consistently until sugar begins to clump together.
  2. As soon as the sugar begins to melt and form a liquid, turn off heat and immediately transfer sugar crusted walnuts to a dish and allow to cool. Sugar burns very easily so keep a close watch. Walnuts should be caked with sugar, but there will also be little clumps of sugar separate from the walnuts—that's ok!
  1. There is a very fine line between perfectly sugar-coated and burned—if in doubt, take it off the flame sooner rather than later!
World of Vegan

I love putting these candied walnuts on top of sweet potato dishes like our delicious fall-themed Stuffed Sweet Potato (pictured below). 

Hungry for more? Check out our other vegan recipes and videos. All vegan food photos were taken by yours truly, Michelle Cehn

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