Emilie Meyer
Candied walnuts are a delicious treat that can be made in a pan on the stove. They are perfect for snacking, adding to salads, baking, or even gifting. With a crunchy, sweet, and nutty flavour, candied walnuts are a great way to transform regular walnuts into something special. The process is simple and only requires a few everyday ingredients such as walnuts, sugar, butter, and spices. By melting the sugar and coating the walnuts in a pan, you can create a delicious candy layer that hardens as the walnuts cool. The entire process takes just a few minutes, making it a quick and easy way to elevate your favourite dishes or create festive treats.
How to candy walnuts in a pan
| Characteristics | Values |
|---|---|
| Ingredients | Walnuts, sugar, butter, salt, cinnamon, cayenne pepper, vanilla extract, milk |
| Pan preparation | Line a baking sheet with parchment paper or a Silpat baking mat |
| Cooking time | 3-5 minutes |
| Cooking instructions | Melt butter in a non-stick skillet on medium heat, add walnuts, sugar, and other ingredients, stirring frequently |
| Post-cooking instructions | Remove from heat, spread walnuts onto prepared pan in a single layer, allow to cool for 10 minutes |
| Storage | Store in an airtight container at room temperature for up to a week, or refrigerate/freeze for longer |
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What You'll Learn
Preparing the pan
Firstly, select the right pan for the job. A medium or large non-stick skillet or sauté pan is ideal. A non-stick pan will make it easier to remove the candied walnuts in one piece later on. Make sure your pan is completely clean and dry before you begin.
Next, you will need to prepare a baking sheet or tray. Line it with parchment paper or a Silpat baking mat. This is where you will place the candied walnuts to cool and harden after they come out of the pan, so it's important to have this ready in advance.
If you are using a candy thermometer, now is the time to attach it to your pan. This is an optional but useful tool to ensure your mixture reaches the right temperature.
Before you begin cooking, it is recommended to warm your pan. This can help prevent the sugar from burning and ensure a more even coating.
Now your pan is prepared and ready for the candied walnut-making process to begin!
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Melting the butter
To melt the butter, start by preparing your pan. Use a non-stick skillet or a large saute pan. Place the pan on your stovetop and turn the heat to medium-high. Add the butter to the pan. You can also add a pinch of salt at this stage for flavour.
Next, you will melt the butter. Keep the heat at medium-high and watch the butter closely. You want the butter to melt completely, but not burn. If the heat is too high, the butter will burn. If the heat is too low, it will take a long time to melt. You can also add the sugar at this stage and melt them together. This will create a caramel. However, be aware that if you add the sugar at this stage, it may burn before the butter has melted.
Once the butter has melted, you can turn the heat down to medium. You are now ready to add the walnuts and coat them in the butter.
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Adding the walnuts
First, prepare a pan by placing a sheet of parchment paper or a Silpat baking mat on a baking sheet and setting it aside. When the nuts are candied, you will need to immediately spread them out on the prepared pan, so always have the pan ready before you start.
Next, melt the butter in a medium non-stick skillet over medium heat. You can also add a tablespoon of sugar and heat until the butter is melted, stirring occasionally with a wooden spoon.
Now it's time to add the walnuts. You can use walnut halves or pieces. If you want smaller walnuts, you can chop them up after they are candied. Add the walnuts to the skillet and stir to coat them in the sugar and butter mixture.
Continue to cook and stir frequently over medium heat for 2 to 5 minutes, or until the sugar is fully melted and coating the walnuts. Be quick to remove the skillet from the heat to prevent the sugar from burning.
Finally, immediately spread the candied walnuts onto the prepared pan in a single layer, ensuring they are not in clumps.
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Coating the walnuts
To begin the coating process, you will need to melt the butter in a pan on medium-high heat. Once melted, reduce the heat to medium and add the walnuts, sugar, and any additional spices you wish to include. It is important to keep the walnuts moving in the pan to ensure an even coating. You can add a pinch of salt to enhance the flavour and a tablespoon of butter for a richer coating. Continue stirring the mixture until all the sugar has coated the walnuts.
For a more indulgent coating, you can add brown sugar, butter, and a pinch of salt to a non-stick skillet on medium heat. Stir the mixture until the butter is melted and the sugar begins to sizzle around the edges. At this point, add the walnuts and continue cooking and stirring for 2-4 minutes, or until the sugar is fully melted and coats the walnuts evenly.
If you prefer a lighter coating, you can reduce the amount of sugar by 75%. This allows the natural flavour of the toasted walnuts to shine through, while still providing a delightful sweetness.
To create a unique coating, you can experiment with different herbs and spices. For a hint of spice, add a pinch of cayenne pepper to the mixture. Alternatively, you can add cinnamon or ginger for a warm and cozy flavour.
Once the walnuts are evenly coated, it is important to work quickly to prevent the sugar from burning. Immediately remove the skillet from the heat and spread the candied walnuts onto a prepared pan in a single layer, ensuring they are not clumped together.
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Spreading out the walnuts
Once the sugar has fully melted and coated the walnuts, immediately remove the skillet from the heat. This will prevent the sugar from burning. Next, spread the candied walnuts onto the prepared pan in a single layer. Make sure they are not in clumps and are separated as much as possible. You can use parchment paper or a baking sheet.
If you are using a baking sheet, spread the walnuts out and allow them to cool and harden for at least 10 minutes. If you are using parchment paper, let the candied walnuts cool for 10 minutes or until the candy hardens. The candy will harden when it has cooled. If you are in a hurry, you can put the candied walnuts in the refrigerator to speed up the hardening process.
Once the candied walnuts have cooled and hardened, you can store them in an airtight container. They will keep for up to a week at room temperature. If you want to keep them longer, you can refrigerate or freeze them.
Candied walnuts are a versatile treat. You can use them as a topping for oatmeal, yogurt, ice cream, baked sweet potatoes, or sweet potato casserole. They are also great for snacking, adding to salads, giving as gifts, or even just popping plain as a sweet treat.
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Frequently asked questions
It takes about 5 minutes on the stove and 5-10 minutes to cool.
You will need walnuts, sugar, and butter. Some recipes also call for milk, cinnamon, salt, and vanilla.
Granulated sugar is best.
Use a medium non-stick skillet.
Cook the walnuts over medium heat. Low and slow is key—if the heat is too high, the sugar will harden too fast and not coat the walnuts evenly.
