Description
These Brown Sugar Candied Walnuts are a delightful sweet and crunchy treat perfect for snacking or adding a flavorful crunch to salads and desserts. Coated in a rich caramelized brown sugar glaze with a hint of cinnamon and vanilla, they offer a perfect balance of sweetness and warmth.
Ingredients
Scale
Walnuts
- 2 cups walnut halves
Syrup
- 1 cup brown sugar, packed
- 1/4 cup water
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set it aside to cool the candied walnuts after cooking.
- Make sugar syrup: In a large skillet, combine brown sugar, water, cinnamon (if using), and salt. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture starts to bubble gently.
- Add walnuts: Stir in the walnut halves ensuring they are evenly coated with the sugar mixture.
- Cook and coat: Continue cooking the mixture, stirring frequently for 5-7 minutes until it thickens and the walnuts are fully coated with the sticky syrup. Be careful to avoid burning the sugar.
- Add vanilla: Remove the skillet from heat and stir in the vanilla extract to enhance the flavor of the glaze.
- Cool: Spread the coated walnuts in a single layer on the prepared baking sheet, separating any clumps immediately so they harden distinctly.
- Set: Allow the walnuts to cool completely on the baking sheet until the sugar coating hardens and forms a crisp shell.
- Store: Once cool, store the candied walnuts in an airtight container for up to 2 weeks to maintain freshness and crunch.
Notes
- Use parchment paper to prevent sticking and ensure easy cleanup.
- Stir frequently during cooking to prevent the sugar from burning.
- You can omit the cinnamon for a simpler flavor or increase for more warmth.
- Make sure to spread walnuts immediately to avoid lumps as the sugar hardens quickly.
- Store in a cool, dry place to maintain texture.
