Candied Walnuts

These are very simple with a crunchy, slightly sweet coating. You can use the technique to make savory nuts or add other flavors to these sweet nuts. Make plenty and store in a cool place in a clean jar. They will keep for several weeks. Adapted from SFBI.

Makes about 1/2 pound


  • 1 large egg white
  • 200 g (about 1/2 pound) walnuts
  • 50 g (about 1/4 cup) sugar
  • Small pinch salt


  1. Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Whisk the egg white briefly until just slightly foamy to break it up a bit. In a bowl, toss the nuts with the egg white until evenly coated. Sprinkle as much sugar as you think you’d like, up to the total 50 g, and salt over the nuts and toss again.
  3. Bake about 20 minutes, tossing occasionally.
  4. Cool and then store in an airtight container.

Quick Notes

candied walnuts on chocolate tartChoose as perfect halves as you can find as these will look prettiest as a garnish.

The walnuts many indentations catch the coating and hold it. So pecans with their similar shape will also work well with this method.

The original recipe called for 75 g of sugar which seemed like way too much when I made them. Instead, I used only about 25 g. This amount gives lightly sweet nuts with a crunchy coating.


Mix the sugar with a little cinnamon and/or other ground spices.

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Today I enjoyed the beautiful loaf of bread I baked last night, and it was glorious! My husband loved it, too, and had it for breakfast and lunch. I felt so proud and accomplished and could not believe I’d actually produced it myself. However, I realize that most of the thanks goes to you for teaching me so well the other day. Thank you!

-Laura Wilson Hill, San Francisco

About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

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