I just made Cinnamon Glazed Walnuts that make boring salads, yogurt, and charcuterie actually interesting and now I’m pretending I don’t hear anyone asking for a taste.

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I can’t stop thinking about Cinnamon Glazed Walnuts. I love when a snack hits sweet, salty, crunchy all at once.

I’m obsessed with Roasting Walnuts because the smell pulls me in and the snap makes salads, yogurt, cereal, even a charcuterie board actually sing. I crave that granular crunch, the tiny kiss of sea salt, and warm ground cinnamon that coats every edge.

It’s not precious. It’s honest sugar-and-spice good.

I bring a bag to parties like a weapon. People always ask where I got them.

I never tell. I eat them straight from the jar, no shame.

Seriously, ever.

Ingredients

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Walnut halves, crunchy nutty backbone, it’s hearty and gives healthy fats and protein.
Egg white, makes a light sticky coat so sugar clings, low in fat.
Granulated sugar, bright sweet crunch that caramelizes and makes things addictive.
Brown sugar, adds molasses warmth and a bit of chewiness to the coating.
Plus ground cinnamon, warm spice hug, it’s cozy without being overpowering.
Sea salt (fine), tiny pops of saltiness that boost sweetness and balance flavors.
Vanilla extract, smooth sweet hint that rounds everything out and smells amazing.
Unsalted butter, adds richness and helps the coating stick, butter makes it decadent.

Ingredient Quantities

2 cups walnut halves

1 large egg white, lightly beaten

1/4 cup granulated sugar

2 tablespoons packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon seas salt (fine)

1/2 teaspoon vanilla extract

1 tablespoon unsalted butter, melted

How to Make this

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1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat so the walnuts dont stick.

2. In a large bowl whisk the egg white lightly until frothy, then stir in the vanilla extract and melted butter.

3. Add the walnut halves to the bowl and toss them with the egg white mixture until every piece is lightly coated.

4. In a small bowl mix the granulated sugar, brown sugar, ground cinnamon and seas salt (fine) until evenly combined.

5. Sprinkle the sugar-cinnamon mix over the coated walnuts and toss with a spatula or your hands to make sure the nuts get a good, even sugary coating.

6. Spread the walnuts in a single layer on the prepared baking sheet, try not to overcrowd so they roast evenly.

7. Roast in the preheated oven for 12 to 15 minutes, stirring or shaking the pan once halfway through, until they are golden and smell toasty. Watch closely the last few minutes so the sugar doesnt burn.

8. Remove from oven and let the walnuts cool completely on the baking sheet; the coating will harden as they cool and they crisp up nicely.

9. Once cooled, break up any clumps with your fingers and store in an airtight container at room temperature for up to two weeks.

10. Use as a crunchy topping for salads, yogurt, cereal, or pack some with a cheese board. If you want extra shine, toss warm nuts with a teaspoon of light corn syrup or a tiny bit more melted butter before cooling.

Equipment Needed

1. Baking sheet (lined with parchment paper or a silicone mat)
2. Large mixing bowl
3. Small mixing bowl
4. Whisk (for the egg white)
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon
7. Oven mitts or pot holders
8. Cooling rack or just leave on the baking sheet to cool

FAQ

Q: How long do these walnuts keep fresh? A: Stored in an airtight container at room temp they stay good for about 2 weeks. If you want longer put them in the fridge for up to a month, or freeze for 3 months.

Q: Can I skip the egg white or use something else? A: Yes, you can. The egg white helps the sugar stick and gives a light crunch. For a vegan swap try 2 tablespoons aquafaba (chickpea water) or a light brush of maple syrup, but timing and texture might change.

Q: Why did my coating go soggy instead of crunchy? A: Most likely you didn't roast long enough or the nuts were crowded on the pan. Spread them in one layer, give them enough time in the oven and let them cool fully on the baking sheet so the coating sets crisp.

Q: Can I use different nuts or add more spices? A: Absolutely. Pecans and almonds work great. Add a pinch of cayenne for heat, a little cardamom for warmth, or swap cinnamon for pumpkin pie spice to mix it up.

Q: How do I re-crisp nuts that went soft? A: Put them on a baking sheet and warm at 300 F for 5 to 10 minutes, tossing once. Let cool completely before sealing, that usually brings back the crunch.

Q: Any tips for making the coating evenly distributed? A: Stir as little as possible after you coat them, just enough to separate. Use parchment paper so they dont stick, and shake the pan gently mid-roast to help even browning.

Sweet And Salty Roasted Walnuts Recipe Substitutions and Variations

Walnut halves: use pecan halves for a similar buttery flavor, or use raw almonds for a firmer crunch (they toast a bit faster so watch them).
Large egg white: swap with 3 tablespoons aquafaba (chickpea liquid) to get the same sticky coating, or mix 1 tablespoon cornstarch with 2 tablespoons water as a vegan binder.
Granulated sugar and packed brown sugar: replace both with 1/3 cup coconut sugar for a deeper, caramel note, or use 1/4 cup maple syrup plus a dusting of extra cinnamon but reduce butter slightly since it adds moisture.
Unsalted butter and vanilla extract: use 1 tablespoon coconut oil or neutral vegetable oil instead of butter, and swap vanilla with 1/2 teaspoon almond extract or a scrape of orange zest for a different, tasty aroma.

Pro Tips

1. Toast the walnuts briefly in a dry skillet or in the oven for 4 to 5 minutes before coating. It wakes up the oils and makes them crunchier, but dont let them brown too much or theyll taste bitter.

2. Mix the sugar mix and nuts in a zip-top bag and shake or massage it so you get an even coating without clumps. If some bits clump too much just pry them apart after cooling, but this helps keep things uniform.

3. Keep a close eye in the last 3 minutes of roasting, sugar goes from perfect to burnt really fast. Pull the pan out when theyre golden and smelling toasty, they continue to crisp as they cool on the sheet.

4. For extra shine and to prevent stickiness, toss warm nuts with a teaspoon of light corn syrup or a little extra melted butter, then spread out to cool. Store in an airtight container only after theyre completely cool so they dont get soggy.

Sweet And Salty Roasted Walnuts Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made Cinnamon Glazed Walnuts that make boring salads, yogurt, and charcuterie actually interesting and now I’m pretending I don’t hear anyone asking for a taste.

Servings

servings

Calories

215

kcal

Equipment: 1. Baking sheet (lined with parchment paper or a silicone mat)
2. Large mixing bowl
3. Small mixing bowl
4. Whisk (for the egg white)
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon
7. Oven mitts or pot holders
8. Cooling rack or just leave on the baking sheet to cool

Ingredients

2 cups walnut halves
1 large egg white, lightly beaten
1/4 cup granulated sugar
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon seas salt (fine)
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter, melted

Directions

Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat so the walnuts dont stick.
In a large bowl whisk the egg white lightly until frothy, then stir in the vanilla extract and melted butter.
Add the walnut halves to the bowl and toss them with the egg white mixture until every piece is lightly coated.
In a small bowl mix the granulated sugar, brown sugar, ground cinnamon and seas salt (fine) until evenly combined.
Sprinkle the sugar-cinnamon mix over the coated walnuts and toss with a spatula or your hands to make sure the nuts get a good, even sugary coating.
Spread the walnuts in a single layer on the prepared baking sheet, try not to overcrowd so they roast evenly.
Roast in the preheated oven for 12 to 15 minutes, stirring or shaking the pan once halfway through, until they are golden and smell toasty. Watch closely the last few minutes so the sugar doesnt burn.
Remove from oven and let the walnuts cool completely on the baking sheet; the coating will harden as they cool and they crisp up nicely.
Once cooled, break up any clumps with your fingers and store in an airtight container at room temperature for up to two weeks.
Use as a crunchy topping for salads, yogurt, cereal, or pack some with a cheese board. If you want extra shine, toss warm nuts with a teaspoon of light corn syrup or a tiny bit more melted butter before cooling.

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.