Candied Maple Walnuts
This Candied Maple Walnuts recipe is a super-easy recipe to make at home! They make an excellent salad topper or crunchy holiday or hostess gift snack.
The maple walnuts recipe has a crunchy coating of pure maple syrup! They’re also healthier than candied nuts, made with brown sugar and butter.
We love to make a batch of these and then wrap up for a fun homemade holiday gift. They are also delicious on a green salad, but of course, they also add a nice element to a charcuterie board.
Candied Maple Walnuts
Have you ever made fresh-baked cookies with walnuts or pecans that have a bitter, astringent, unpleasant aftertaste? Or served them toasted on a salad, and it was like the nuts have gone rancid?
Roasting your own nuts gives you control over how toasty you want them, the salt level, and any additional spices you might want to add. This recipe uses walnuts, but it also is delicious for pecans and hazelnuts.
Why I love this recipe
- Easy recipe: The flavor is out of this world – sweet and savory.
- Delicious: Serve on a fresh green salad or for snacking.
- Gifts: Makes a fun holiday gift or hostess gift.
We specifically love these nuts served on crostini, and also on salads, or to just set out in a bowl on the counter for a great snack.
Gather these ingredients
- Raw walnuts
- Oil (olive oil, grapeseed, avocado, coconut)
- Salt to season
- Maple syrup: or you can use honey
- Cinnamon
- Allspice (optional)
- Cayenne pepper (optional)
- Fresh nutmeg
How do you make Candied Maple Walnuts?
- On a parchment-lined sheet tray, toss the nuts in the oil and season with a few pinches of salt. Bake until just becoming fragrant and slightly darkened in color.
- While the nuts bake, mix together the maple syrup and spices.
- Drizzle the maple syrup mixture over the nuts, toss, then return to the oven until the maple syrup has thickened and is just beginning to crisp and harden on the nuts.
- Remove nuts from the oven and allow them to cool completely—cooling will allow the sugars to harden and dry out. Store in an airtight container for up to 2 weeks.
Tips and substitutions:
- You can use this recipe for pecans, almonds, or hazelnuts if you don’t enjoy walnuts.
- This recipe doesn’t use brown sugar, but instead maple syrup.
- Buy walnuts in bulk at Costco and store them in the freezer for wintertime baking.
- When buying raw nuts, always store them in a cool, dry place to ensure they don’t go rancid in the pantry.
- Add the parchment paper for easy cleanup on the baking pan.
- Allow them to cool completely—cooling will allow the sugars to harden and dry out.
- Store in an airtight container for up to 2 weeks.
How do you serve candied nuts?
My favorite way to use these nuts is in salads and on yogurt.
If you don’t add cayenne to the maple syrup, of course), you can also serve them for breakfast.
This recipe makes a delicious snack!
If you have a different nut on hand, like pecans or almonds, this recipe will work for those, too! You can also add extra flavor by adding in a dash of cinnamon, a pinch of cayenne pepper (for a spicy addition), or any other spice you love.
ENJOY!
More recipes with walnuts to try:
Cranberry Walnut Sweet Potato Rounds
Get the Recipe:
Candied Maple Walnuts
Ingredients
- 3 c raw walnuts
- 1 ½ Tbsp oil, olive oil, grapeseed, avocado, coconut
- Salt to season
- ¼ c maple syrup
- ½ tsp cinnamon
- ⅛ tsp allspice, optional
- ¼-½ tsp cayanne pepper, optional
- Pinch of fresh nutmeg
Instructions
- Preheat oven to 350 degrees F.
- On a parchment-lined sheet tray, toss the nuts in the oil and season with a few pinches of salt. Bake 12-15 minutes, until just becoming fragrant and slightly darkened in color.
- While the nuts bake, mix together the maple syrup and spices.
- Drizzle the maple syrup mixture over the nuts, toss, then return to the oven for 10-15 minutes more, or until the maple syrup has thickened and is just beginning to crisp and harden on the nuts.
- Remove nuts from the oven and allow them to cool completely—cooling will allow the sugars to harden and dry out. Store in an airtight container for up to 2 weeks.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
