These Candied Maple Walnuts are naturally sweetened with pure maple syrup, offering a healthier alternative to traditional sugar-laden versions. They’re made in just minutes on the stovetop or oven, require minimal ingredients, and can be customized with spices like cinnamon or cayenne for an extra twist. They’re vegan, gluten-free, and perfect for gifting or enjoying yourself.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Raw walnut halves
Pure maple syrup
Ground cinnamon (optional)
Sea salt
Vanilla extract (optional)
Directions
Preheat a non-stick skillet over medium heat.
Add the walnut halves to the dry skillet and toast them for 2–3 minutes, stirring frequently to avoid burning.
Pour in the maple syrup and stir continuously to coat all the walnuts evenly.
Add cinnamon, sea salt, and vanilla extract if using.
Continue stirring as the syrup starts to bubble and thicken. This usually takes about 3–4 minutes.
Once the syrup has mostly evaporated and the walnuts are sticky and glossy, remove them from the heat.
Transfer the nuts onto a parchment-lined baking sheet or plate, spreading them out so they don’t clump together.
Let them cool completely before serving or storing.
Servings and timing
This recipe yields approximately 2 cups of candied walnuts and takes about 10 minutes to make from start to finish.
Variations
Spicy Kick: Add a pinch of cayenne pepper for a spicy-sweet combination.
Pumpkin Spice: Replace cinnamon with pumpkin pie spice for a festive fall flavor.
Mixed Nuts: Use a combination of walnuts, pecans, and almonds.
Oven-Baked: Bake at 325°F (165°C) for 15–20 minutes, stirring halfway through.
Brown Sugar Blend: Add a tablespoon of brown sugar with the maple syrup for a richer sweetness.
Storage/Reheating
Store cooled candied walnuts in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to a month. They do not require reheating, but if you want to refresh them, briefly toast in a dry skillet for 1–2 minutes to restore crunch.
FAQs
What kind of maple syrup should I use?
Use pure maple syrup, not pancake syrup or artificial blends, for the best flavor and natural sweetness.
Can I use other nuts in this recipe?
Yes, pecans, almonds, or cashews also work well with this method.
Do I need to toast the walnuts first?
Toasting enhances their flavor, but if you’re short on time, you can skip it. However, the final result may be less flavorful.
Why are my candied walnuts sticky?
They may need a little more time on the heat to allow the syrup to fully thicken and coat the nuts. Let them cool completely to achieve crunchiness.
Can I make these in the oven?
Yes, bake the nuts at 325°F for 15–20 minutes, stirring halfway to prevent burning.
Are candied walnuts vegan?
Yes, as long as you use pure maple syrup and no animal-based flavorings, the recipe is completely vegan.
Can I make this recipe sugar-free?
Maple syrup is a natural sweetener, but if you’re avoiding all sugars, try using a sugar-free maple syrup substitute.
How do I prevent clumping?
Spread the walnuts out immediately after cooking and separate them with a spatula or spoon before they cool.
Are these good for salads?
Absolutely. These candied walnuts are excellent in green salads, grain bowls, or sprinkled over roasted vegetables.
Can I double or triple the recipe?
Yes, just be sure to use a large enough skillet or bake in batches so they cook evenly.
Conclusion
Candied Maple Walnuts are a simple yet irresistible treat that can elevate your snacks, salads, and desserts. With just a few pantry staples and a short prep time, you can create a sweet and crunchy delight that’s perfect for any occasion. Whether you’re gifting a jar or sneaking a handful for yourself, this recipe is sure to become a staple.
Candied Maple Walnuts are a sweet, crunchy, and wholesome snack made with just a few simple ingredients. Naturally sweetened with maple syrup, they are perfect as a holiday treat, salad topper, or everyday snack.
Author:Catherine
Prep Time:2 minutes
Cook Time:8 minutes
Total Time:10 minutes
Yield:2 cups
Category:Snack
Method:Stovetop
Cuisine:American
Diet:Vegan
Ingredients
2 cups raw walnut halves
1/3 cup pure maple syrup
1/2 tsp ground cinnamon (optional)
1/4 tsp sea salt
1/2 tsp vanilla extract (optional)
Instructions
Preheat a non-stick skillet over medium heat.
Add the walnut halves to the dry skillet and toast for 2–3 minutes, stirring frequently to prevent burning.
Pour in the maple syrup and stir to evenly coat the walnuts.
Add cinnamon, sea salt, and vanilla extract if using.
Continue stirring as the syrup bubbles and thickens, about 3–4 minutes.
When the syrup has mostly evaporated and the walnuts are glossy and sticky, remove from heat.
Transfer the walnuts to a parchment-lined baking sheet or plate, spreading them out to prevent clumping.
Let cool completely before serving or storing.
Notes
For a spicy kick, add a pinch of cayenne pepper.Substitute cinnamon with pumpkin pie spice for a seasonal twist.Try with a mix of nuts like pecans and almonds.Bake at 325°F for 15–20 minutes as an alternative method.Store in an airtight container at room temperature for up to 2 weeks or refrigerate for 1 month.
