Easy Oven-Roasted Brown Sugar Candied Walnuts
These homemade brown sugar candied walnuts are roasted low and slow in the oven until beautifully golden and crunchy. Coated in cinnamon, vanilla, and a sweet brown sugar glaze, they're perfect for snacking, adding to salads, or giving as homemade holiday gifts.
Ingredients
- 4 cups raw walnut halves
- 1 large egg white
- 1 tbsp water
- 1 tsp vanilla extract
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 ½ tsp ground cinnamon
- ½ tsp salt
Instructions
- Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg white, water, and vanilla until frothy but not stiff.
- Add the walnut halves and gently toss until every walnut is lightly coated.
- In a separate bowl, combine the brown sugar, granulated sugar, cinnamon, and salt.
- Sprinkle the sugar mixture over the walnuts and stir until evenly coated.
- Spread the walnuts into a single layer on your prepared baking sheet, separating large clumps.
- Bake for approximately 35–45 minutes, stirring every 15 minutes, until the coating looks set and the walnuts smell toasted.
- Remove from the oven and spread the walnuts apart while still warm. Allow them to cool completely on the baking sheet. The sugar coating will become crunchier as it cools.
- Once fully cooled, break apart any remaining clusters and transfer to an airtight container.
Notes
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Watch closely toward the end of baking to prevent scorching.
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Use raw, unsalted walnuts for the best control over flavor.
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The coating will continue to crisp as the walnuts cool.
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Store in an airtight container at room temperature for approximately 1–2 weeks if kept cool and dry, or freeze for longer storage.
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This recipe contains walnuts and egg.