I’m sharing my simple Caramel Walnuts recipe that’s ready in five minutes with just three ingredients, and I’ll show surprising ways to use them as snacks, dessert garnishes, salad toppings, or homemade gifts.

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I never planned to fall for a snack this hard, but these Caramel Walnuts hooked me the minute I tasted that sticky crunch. I use walnut halves or pieces and a little light brown sugar and somehow it turns into this addictive Walnut Caramel that is chewy, crisp and a bit salty without being cloying.

It feels like a secret trick I cant stop pulling out at parties, as a salad topper or tucked into gifts, and people always ask “where did you get these?” I promise its weirdly simple, and you’ll want to hide the jar.

Ingredients

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Walnuts, buttery and slightly bitter, add crunch and depth to sweets
Good source of plant protein, fiber and brain friendly omega-3 fats
Healthy in moderation, calorie dense so dont overdo it
Brown sugar brings warm molasses sweetness, helps create sticky caramel coating
Mostly simple carbs and calories, not a health food but tasty
Salted butter gives rich creamy flavor and mouthfeel, balances sweetness
Adds fat that helps caramel set, also adds sodium for contrast
Together they make crunchy, sweet, slightly salty candied walnut bites, addictive
Best enjoyed as snack or salad topper, but youll wanna snack nonstop

Ingredient Quantities

2 cups walnut halves or pieces (about 200 g), roughly chopped

1/2 cup packed light brown sugar

2 tablespoons salted butter, cut into small pieces

How to Make this

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1. Line a baking sheet with parchment paper and roughly chop 2 cups walnut halves or pieces so they are mostly bite size, about 200 g, set aside.

2. Cut 2 tablespoons salted butter into small pieces so it melts fast, keep 1/2 cup packed light brown sugar measured and ready.

3. Heat a heavy skillet over medium low heat, add the brown sugar and the butter pieces together, stir constantly with a wooden spoon or heatproof spatula so the sugar melts evenly and does not burn.

4. Once sugar and butter form a glossy syrup, quickly add the chopped walnuts and stir to coat every piece, keep the heat low and keep stirring for about 2 to 3 minutes until the nuts look shiny and most of the liquid has thickened.

5. Watch carefully, sugar goes from perfect to burnt fast, so lower the heat if it darkens too quickly, and keep stirring so no spots burn, youll know its ready when the coating clings to the nuts and the mixture starts to pull away from the pan.

6. Immediately scrape the coated walnuts onto the prepared parchment and use a spatula to spread into a single layer, press gently to break big clumps if you want smaller pieces.

7. Let cool completely at room temperature until firm, about 15 to 20 minutes, then break into bite size pieces with your hands or a knife.

8. Store in an airtight container at room temp for up to two weeks, or give as a quick homemade gift, theyre great for snacking or topping desserts.

Equipment Needed

1. Baking sheet
2. Parchment paper
3. Chefs knife
4. Cutting board
5. Measuring cup (1/2 cup) and measuring spoons
6. Heavy skillet (cast iron or heavy-bottomed)
7. Wooden spoon or heatproof spatula
8. Metal or silicone spatula for scraping and spreading
9. Airtight container for storage

FAQ

How long will these caramel walnuts keep? Store cooled nuts in an airtight container at room temp and they'll stay good for about 2 weeks; refrigeration can make them sticky, but you can freeze them up to 3 months on a baking sheet then bagged.

How do I know when the caramel is done? You'll know when the brown sugar melts, the mix goes glossy and syrupy and it coats the nuts evenly, usually 3 to 5 minutes over medium heat; if it smells a little toasty and is thick enough to stick to a spoon you're good.

My coating turned grainy or separated, what went wrong? Usually sugar crystallization or too-high heat; lower the heat, stir gently till smooth and avoid scraping the pan sides; next time wipe down the sides with a wet brush or add a tiny splash of water at start to help dissolve the sugar.

Can I use other nuts or whole walnuts instead of chopped? Yes, pecans, almonds or cashews work great; whole halves need little less stirring so they don't break, chopped nuts get more caramel coverage so they taste sweeter.

How do I keep the nuts crisp after coating? Spread them in a single layer on parchment and let them cool completely before touching or storing; keep in an airtight jar at room temp and don't stack until fully set.

Can I make these ahead for gifts and how should I pack them? Yep, make up to 2 weeks ahead or freeze for months; for gifts, layer in a box with parchment, or put in cellophane bags sealed tight so they stay crunchy and smell fresh.

Caramel Walnuts Recipe Substitutions and Variations

Walnuts: pecans (closest in texture and flavor), almonds (sliced or chopped, a bit firmer), cashews (creamier, caramel sticks nice)
Light brown sugar: dark brown sugar (deeper molasses taste), granulated sugar plus 1 tsp molasses if you dont have brown sugar, coconut sugar for a more toasty flavor
Salted butter: unsalted butter plus 1/4 tsp salt (gives better control), margarine or vegan butter for dairy-free, coconut oil for a slight coconut note and extra crisp
Alternate crunch: swap nuts for roasted sunflower seeds or pepitas if you want a nut-free option, just watch them closely since they caramelize faster

Pro Tips

1. Lightly toast the walnuts first in a dry skillet for 3 to 5 minutes until they smell nutty, then cool them before you candy them. It really deepens the flavor and helps them stay crunchy, but dont let them go dark or theyll taste bitter.

2. Mise en place is your best friend here so have the sugar, butter and spatula ready. Keep the heat on medium low and stir constantly, pull the pan off as soon as the sugar looks glossy because it can go from perfect to burnt super fast.

3. For a lighter, crackly coating try sprinkling just a pinch of baking soda into the coated nuts off the heat and stir quick it will foam up and make the candy airy. Use only a tiny pinch or the flavor gets weird. You can also stir in a splash of vanilla or a teaspoon of coarse salt at the end for better balance.

4. Spread the nuts in a single layer on parchment and press gently while warm if you want smaller pieces. Let them cool completely at room temperature before packing. Store airtight away from humidity for up to two weeks and if they soften a bit, give them 5 to 8 minutes in a 250 F oven to re crisp.

Caramel Walnuts Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

158

kcal

Equipment: 1. Baking sheet
2. Parchment paper
3. Chefs knife
4. Cutting board
5. Measuring cup (1/2 cup) and measuring spoons
6. Heavy skillet (cast iron or heavy-bottomed)
7. Wooden spoon or heatproof spatula
8. Metal or silicone spatula for scraping and spreading
9. Airtight container for storage

Ingredients

2 cups walnut halves or pieces (about 200 g), roughly chopped
1/2 cup packed light brown sugar
2 tablespoons salted butter, cut into small pieces

Directions

Line a baking sheet with parchment paper and roughly chop 2 cups walnut halves or pieces so they are mostly bite size, about 200 g, set aside.
Cut 2 tablespoons salted butter into small pieces so it melts fast, keep 1/2 cup packed light brown sugar measured and ready.
Heat a heavy skillet over medium low heat, add the brown sugar and the butter pieces together, stir constantly with a wooden spoon or heatproof spatula so the sugar melts evenly and does not burn.
Once sugar and butter form a glossy syrup, quickly add the chopped walnuts and stir to coat every piece, keep the heat low and keep stirring for about 2 to 3 minutes until the nuts look shiny and most of the liquid has thickened.
Watch carefully, sugar goes from perfect to burnt fast, so lower the heat if it darkens too quickly, and keep stirring so no spots burn, youll know its ready when the coating clings to the nuts and the mixture starts to pull away from the pan.
Immediately scrape the coated walnuts onto the prepared parchment and use a spatula to spread into a single layer, press gently to break big clumps if you want smaller pieces.
Let cool completely at room temperature until firm, about 15 to 20 minutes, then break into bite size pieces with your hands or a knife.
Store in an airtight container at room temp for up to two weeks, or give as a quick homemade gift, theyre great for snacking or topping desserts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.