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Transform ordinary walnuts into an irresistibly sweet snack with this simple Candied Walnut recipe! Featuring raw nuts coated in a luscious glaze made with maple syrup, brown sugar, warming cinnamon, and inviting vanilla, this maple walnut candy is the perfect crunchy treat that tastes amazing on just about everything – charcuterie boards, salads, parfaits, and more. Best of all, these flavored nuts are easy to make, too!

“These are a HUGE favourite in our house!”

– BETH ANNE
Overhead photo of a bowl of candied nuts made with brown sugar and maple syrup.

Update: This recipe was originally published in July 2014. I made updates to the post below to include more information about candying walnuts at home.

Table of Contents

About this recipe for candied walnuts

Satisfy your sweet tooth with maple candied walnuts – where each bite offers the perfect harmony of sweetness and crunch. This simple, yet delicious recipe enhances the buttery, rich flavor of walnuts with irresistible notes of maple syrup, brown sugar, ground cinnamon, and vanilla, creating a crunchy treat that’s downright impossible to resist. Whether you enjoy them on their own as a snack or use them as a flavorful topping for salads, cheeseboards, snacks, and desserts, these candied nuts will elevate any dish with their deliciousness.

This recipe is simple to prepare; however, they do require you to move a little quickly at the end. Simply toss shelled walnut pieces (or any nut, really) in maple flavored egg whites and cinnamon sugar, then pop them in the oven to bake! The candy-coating will caramelize and harden, leaving you with the most incredible maple candied nuts.

Perfect for entertaining or as a sweet snack during your day, these versatile candied walnuts with maple syrup are a must-have addition to your culinary repertoire.

Why you’ll love this recipe

  • Simple ingredients! In fact, there’s a good chance you already have everything you need in your kitchen to make this recipe for candied walnuts with maple syrup.
  • Make as much as you need! Double to have extra on hand, or make several pans for holidays and homemade gifts.
  • Use your favorite nuts! While this is clearly a candied walnuts recipe, it works just as well with almonds, cashews, peanuts, and pecans.
  • Just 10 minutes of prep! The rest of the time is spent in the oven. You’ll need to give the candied walnuts a stir, then transfer them to cooling racks once cooked.
Overhead photo of raw walnuts, maple syrup, brown sugar, granulated sugar, cinnamon, and egg whites neatly arranged on a kitchen counter.

What are candied walnuts?

They are exactly what they sound like: walnuts that have been candied! Each nut is coated in an egg white mixture and cinnamon sugar, which hardens into a magical, sweet coating when baked.

Even better, making these easy sugared walnuts at home is so much less expensive than buying them from the store. And, in my opinion, they taste better too.

Today, we’re making maple candied walnuts by adding a little bit of pure maple syrup to the egg white mixture. The natural flavor of the syrup really comes through, making these tiny treasures extra sweet!

Ingredients for candied walnuts with maple syrup

There are dozens and dozens of recipes for candied walnuts out there, but the addition of maple syrup is what makes it so special!

  • Egg Whites: Start here! It’s easier to separate the yolk from the whites when eggs are cold and straight from the fridge. However, they should be room temperature when it’s time to whip. Separate the whites (don’t let even a drop of yolk in the bowl!) and set them aside while you preheat the oven and prep the other ingredients. For an egg-free replacement, use an equal amount of aquafaba (the liquid found in canned chickpeas).
  • Raw Walnuts: You’ll want to use halves and/or pieces for this recipe, and be sure they are unsalted. Find these most often in the baking aisle. You can also use other nuts like pecans, almonds, peanuts, and even cashew (smaller nuts can be left whole).
  • Maple Syrup: The (second) star of the show! Don’t try to substitute with fake pancake syrup — they won’t come out the same.
  • Vanilla Extract: Quality really makes a difference in flavor, so use the highest quality extract you can buy.
  • Sugar: Make these candied walnuts with brown sugar and granulated sugar for an extra boost of caramel flavor.
  • Ground Cinnamon: Adds warmth and aroma to the candy coating.
  • Spicy Seasoning: Use ground cayenne or chipotle chili powder to add just a touch of heat to your candied walnuts. You can leave it out if you prefer, but I promise it won’t make them spicy!
  • Salt: Kosher salt gets mixed with the sugar and spice coating to balance the sweetness. You can also sprinkle flaky sea salt over the nuts as they cool if you’d like.

Recipe variations

  • Spicy Sweet Candied Walnuts. Add more cayenne pepper or some chili powder to the sugar mixture for a sweet flavor with a touch of heat.
  • Cocoa Maple Walnut Candy. Dust the raw nuts with cocoa powder before coating them in the egg whites for a chocolatey twist.
  • Herbed Maple Candy Walnuts. Experiment with various fresh herbs, such as rosemary or thyme. Just be sure to finely chop the herbs before coating the walnuts.
  • Maple Orange Candied Nuts. Add a little orange zest and fresh orange juice to the maple syrup for a bright and citrusy sugared walnut rendition.
  • Bourbon Candied Nuts with Maple. My personal favorite customization – add a splash of good bourbon or whiskey to the maple syrup for a rich and sophisticated flavor that’s especially perfect for special occasions and holiday gatherings.
  • Candied Mixed Nuts. Use a combination of walnuts and other nuts, such as pecans, almonds, and/or cashews for a mix nut variation.
Overhead photo of sugared raw walnuts with maple syrup and cinnamon in a large mixing bowl.

How to make maple candied walnuts

Prep everything in just 10 minutes, then get them in the oven! You’ll only need to stir once before taking them out to cool, leaving you plenty of time to tackle something else.

  1. Preheat oven to 300-degrees F (conventional) or 275-degrees F (convectional).
  2. Mix cinnamon sugar: In a small bowl, add both sugars, cinnamon, salt, and cayenne. Whisk together and then set aside.
  3. Whisk egg white: In a large bowl, vigorously whisk the egg white until frothy.
  4. Add flavor: Add the maple syrup and vanilla to the bowl. Whisk again until frothy.
  5. Add nuts: Add the nuts to the bowl and gently toss until the walnuts are evenly coated.
  6. Add cinnamon sugar: Sprinkle the cinnamon sugar over the nuts. Gently toss until evenly and thoroughly coated.
  7. Arrange on pan: Transfer the nuts to the parchment-lined baking sheet, arranging them in an even, single layer.
  8. Bake. Stir. Bake: Place nuts in the oven on the middle shelf and bake for 20 minutes. Remove nuts and use a flat spatula to lift the nuts from the pan and gently stir. Return to the oven and bake for an additional 16-20 minutes, or until nuts are very fragrant and mostly dry to the touch. (Note: The candy-coating will continue to harden as the nuts cool!)
  9. Cool: Transfer the baking sheet to a wire rack and sprinkle with flaky sea salt and sanding sugar if using. Let the candied nuts cool to room temperature.
  10. Serve or Store! Serve cinnamon sugared walnuts and enjoy immediately with crudité, cheese boards, salads, pancakes, waffles, and more! Or store in an airtight container at room temperature for up to 2 weeks.
    Line a large baking sheet with parchment paper and grease the paper.

Expert tips for the most success!

  1. Use room temperature egg whites. They will whip up so much better and faster if you let them warm on the counter after separating. And be sure there isn’t any trace of yolk in the bowl, or they won’t whip up at all!
  2. Use Real Maple Syrup. For authentic flavor, be sure to use pure maple syrup and not of imitation pancake syrup. The depth of flavor from real maple syrup makes a significant difference in the final result.
  3. Stir halfway. About halfway through baking, use a spatula to thoroughly stir the nuts. This help break apart any clumps, prevents them from sticking to the pan, and ensures that they are crispy on all sides.
  4. Don’t overcook. Pull the candy coated walnuts from the oven as soon as they are browned, fragrant, and almost dry. The coating will continue to harden as they cool. If you leave them in until they are completely dry, they’ll end up hard as rocks and likely burn.
  5. Allow for Proper Cooling. Let the candied walnuts with maple syrup cool completely before storing. This helps the candy coating firm up and ensures the nuts don’t clump together.
  6. Store Correctly. Keep your candied walnuts in an airtight container at room temperature. For longer freshness, you can refrigerate them, but be sure to let them return to room temperature before serving.
  7. Consider Small Batches. While candying nuts is easy, it does require you move quickly. If you’re new to candying, consider making smaller batches of sugared walnuts to start. This allows for better control and ensures even cooking, reducing the risk of burning.
Overhead photo of homemade maple walnut candy drying on a sheet of parchment paper.

FAQs: frequently asked questions

What type of nuts can I use?

You can use a wide variety of nuts, including walnuts, pecans, almonds, and cashews. Each type will offer a unique flavor and texture, so feel free to mix and match.

What kind of maple syrup should I use?

To really bring out that caramel flavor, opt for a bottle labeled Amber or Dark. Golden or Light varieties will also work fine — the flavor just won’t be as deep and developed.

Can I use sugar substitutes instead of maple syrup?

Pure maple syrup provides a unique flavor. While you can definitely experiment with sugar substitutes, like agave syrup or honey, pleast leep in mind that the taste and texture may differ.

Can I add spices to the recipe?

Absolutely! While this sugared walnut recipe already includes ground cinnamon and a pinch of cayenne pepper, you can absolutely add more spices or play around with the spice mix. I like to add a little nutmeg and/or ground ginger to these nuts. But, experiment with your favorite spices to create a unique twist you love!

Why are my candied walnuts sticky?

One of two things can cause sticky sugared walnuts: not whisking the egg whites long enough or pulling them from the oven too soon.

Make sure the whites are nice and frothy before adding the maple syrup and vanilla. Then whisk again until frothy before adding the nuts. Doing this makes it easier to coat candied walnuts with brown sugar and spices but keeps the coating crispy instead of rock hard.

It’s also important to bake the nuts in a single layer so they cook on all sides. If the cinnamon walnuts still seem pretty wet when the timer goes off, add another minute or two to be safe.

How do I prevent the nuts from sticking together?

First, make sure you follow the tips in the question above. Second, after coating the nuts in egg whites, maple, and sugar, be sure to spread them out on the parchment paper. There needs to be space between the nuts to prevent clumping.

How can I use candied nuts in recipes?

These candy nuts are excellent in various recipes! They make a terrific topping for salads, yogurt, parfaits, waffles and pancakes, ice cream, baked goods, and more. Candied walnuts with maple syrup also a wonderful standalone snack or homemade gift.

Close-up photo of candied walnuts with maple syrup.

Serving maple walnut candy

There are so many uses for this candied walnuts recipe! Trust me, you’ll want to keep some on hand for every occasion. Below are some ideas to inspire:

Common serving suggestions

Unique serving ideas

Close-up photo of candied walnuts sprinkled with cinnamon sugar.

Storing leftovers

  • Cool Completely. Allow the leftover cinnamon walnuts with maple to cool completely on parchment paper to ensure they harden properly and don’t clump or stick together.
  • Airtight Container. Transfer the cooled sugared walnuts to an airtight container or jar. Store in a cool, dry place, away from direct sunlight or heat sources at room temperature, to keep them crunchy and fresh.
  • Maple candied walnuts will last for up to 2 weeks.

Freezing Instructions

  • Flash Freeze: To freeze candied nuts, first spread them out in a single layer on a baking sheet lined with parchment paper. Place the baking sheet into the freezer for about 1-2 hours, or until the walnuts are firm.
  • Store in Freezer Bags: Once frozen, transfer the walnuts to a resealable freezer bag or an airtight container. Remove as much air as possible to prevent freezer burn.
  • Label and Date: Label the bag or container with the date for easy reference, and store in the freezer for up to 2 months.
  • Thawing: When ready to use, simply remove the desired amount of maple cinnamon nuts and let them thaw at room temperature in a single layer (don’t stack them) for about 30 minutes before enjoying.
Overhead photo of maple candied walnuts with cinnamon on a wood serving board.

Sweet and crunchy with a touch of heat and salt, these easy candied walnuts are sure to become a pantry staple! Whether you include them in a salad, side dish, or entrée, or if you just munch on a handful for an afternoon snack, I promise you’ll never crave store-bought versions again!

Until next time, cheers!

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More candied recipes!

Overhead photo of homemade candied walnuts in a parchment-lined serving bowl.

Candied Walnuts with Maple Syrup

Author: Cheyanne Holzworth
Total Time: 46 minutes
Prep Time: 10 minutes
Cook Time: 36 minutes
0 minutes
Servings: 12 servings
Print Recipe Pin Recipe
Transform ordinary walnuts into an irresistibly sweet snack with this simple Candied Walnut recipe! Featuring raw nuts coated in a luscious glaze made with maple syrup, brown sugar, warming cinnamon, and inviting vanilla, this maple walnut candy is the perfect crunchy treat that tastes amazing on just about everything – charcuterie boards, salads, parfaits, and more. Best of all, these homemade nuts are easy to make, too!

Equipment

  • 1 Large Baking Sheet – with parchment paper

Ingredients 

Instructions

  • Preheat Oven to 300-degrees F (conventional) or 275-degrees F (convectional).
    Line a Large Baking Sheet with parchment paper and grease the paper with non-stick cooking spray.
  • Mix Cinnamon Sugar Spice: In a small bowl, add both sugars, cinnamon, salt and cayenne. Whisk, breaking up any large clumps of sugar, until thoroughly combined. Set aside.
  • Whisk Egg White: In a large bowl, vigorously whisk the egg white until frothy, about 1-2 minutes.
  • Add Maple Syrup and Vanilla: Add the maple syrup and vanilla to the bowl. Whisk again until frothy.
  • Add the Nuts: Add the nuts to the bowl and gently toss until the walnuts are evenly coated.
  • Add Reserved Cinnamon Sugar Mixture: Sprinkle the cinnamon sugar over the nuts. Gently toss until evenly and thoroughly coated.
  • Arrange Glazed Nuts on Baking Sheet: Transfer the nuts to the prepared baking sheet, arranging them in an even, single layer.
  • Bake. Stir. Bake: Place nuts in the oven on the middle shelf and bake for 20 minutes.
    Remove nuts and use a flat spatula to lift the nuts off the pan and gently stir.
    Return to the oven and bake for an additional 16-20 minutes, or until nuts are very fragrant and mostly dry to the touch.
    (Note: The candy-coating will continue to harden as the nuts cool!)
  • Cool the Candy Nuts: Transfer the baking sheet to a wire rack and sprinkle with flaky sea salt and sanding sugar if using. Let the candied nuts cool to room temperature.
  • Serve or Store Candied Nuts: Serve and enjoy immediately with crudité, cheese boards, salads, pancakes, waffles and more!
    Or store in an airtight container at room temperature for up to 2 weeks.

Notes

  • Egg White: Egg temperature matters! It’s easiest to cleanly separate egg yolks from whites when they are refrigerator cold. However, your egg whites will whip up easier at room temperature. So, separate your white straight from the fridge and set it aside for later.
    • Tip: It’s important there isn’t any egg yolk in your white or the mixture won’t properly froth-up!
  • Nuts: You can swap the walnuts for any raw nuts (whole or halves) you love. I’ve used cashews, peanuts (unsalted), pecans and almonds with delicious success!  
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 254kcal    Carbohydrates: 21g    Protein: 5g    Fat: 19g    Saturated Fat: 2g    Polyunsaturated Fat: 13g    Monounsaturated Fat: 3g    Sodium: 202mg    Potassium: 157mg    Fiber: 2g    Sugar: 17g    Vitamin A: 16IU    Vitamin C: 0.4mg    Calcium: 48mg    Iron: 1mg
Course: Appetizer, Snack
Cuisine: American

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