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!
I love putting these candied walnuts on top of sweet potato dishes like our delicious fall-themed Stuffed Sweet Potato (pictured below).
Candied Walnuts photos taken by Michelle Cehn. Recipe and photographs copyright of World of Vegan™, all rights reserved. Article edited by Amanda Meth. Please note that this article may contain affiliate links which means shopping through them helps lights on at World of Vegan!