Caramel Walnuts | Kitchen At Hoskins (2024)

Why you'll love this?

• Crispy, crunchy, sweet, salty and so good!
• Not too sweet like store bought caramel walnuts.
• Cooks in 5 minutes.
• Only 3 ingredients.

• Walnuts - Use raw walnuts when making caramel walnuts, like for orange walnut cake or carrot walnut cake.
• Brown sugar - As in all brown sugar desserts, the molasses in brown sugar infuse the walnuts with a deep caramel taste that complements their inherent nuttiness.
• Butter - Use unsalted butter to have better control over the salt. If using salted butter, be sure to reduce the additional salt accordingly.

Seasoning variations

• Cinnamon - Add ½ teaspoon of ground cinnamon during the last minute of cooking.
• Pumpkin pie spice - Similar to cinnamon, add ½ teaspoon of pumpkin pie spice during the last minute of cooking.
• Cocoa powder - Once you transfer the caramel walnuts onto the parchment sheet, sprinkle them with cocoa powder and salt.
• Maple syrup - Although I prefer using brown sugar with this stovetop caramel walnuts, maple syrup can be swapped for a healthier option.
• Vanilla extract - Add a dash of vanilla extract before removing from heat.
• Cayenne pepper - Sprinkle a pinch or two of ground cayenne pepper or chili powder when cooking.
• Rosemary and sea salt - Add finely minced rosemary leaves towards the end of the cooking process, like in cranberry orange sauce. If using dried rosemary, add it along with all the other ingredients at the start of cooking.
• Coconut - Toss the caramel walnuts in sweetened shredded coconut for a tropical flair.
• Coffee- Add ½ to 1 teaspoon of instant coffee for a rich and slightly bitter undertone.
• Alcohol - Add a teaspoon or two of whiskey towards the end of cooking, but exercise caution when adding alcohol into a hot pan as it may cause flare-ups.

1.Add walnuts, brown sugar, water, butter and salt in amedium non-stick skillet.

2. Place skillet over high heat and cook, stirring occasionally for 4 minutes.

3. Stir continuously at the last minute and cook over medium heat until all the moisture evaporates, causing the walnuts to darken, become glossier, and begin to clump together.

Tip: It is important to make sure that all the liquid is evaporated before removing from heat. Otherwise, any remaining moisture might cause the walnuts to become sticky and compromise their intended crunchiness.

Serving ideas

Like the candies pecans or candied almonds, these caramel walnuts make an addictive sweet and crunchy snack. They are versatile and can be enjoyed in numerous ways, like in honey walnut shrimp noodles, or in:

• Salads: Sprinkle them over salads for added crunch and sweetness. They pair well with mixed greens, spinach, or even fruit salads.
• Desserts: Use candied nuts for ice cream or yogurt, like in chocolate kulfi icecream.
• Cheese Boards: They complement different types of cheeses and fruits.
• Crostini - Chop the caramel walnuts and top on crostinis, like in goat cheese crostini.
• Trail Mix: Toss them into homemade trail mix along with dried fruits, seeds and other nuts.
• Gifts: Package them decorative bags or small mason jars to give as homemade food gifts during holidays. Looking for more homemade gift ideas? Try these chocolate peppermint bark recipe or sun butter cups.
• Popcorn - Toss along with freshly popped popcorn, along with M&Ms, roasted and salted peanuts.

How to store?

1. Room Temperature: Store them in an air tight container at room temperature, away from direct sunlight and moisture, for 1 to 2weeks.
2. Fridge: Although they can be refrigerated for up ton a month, for longer storage, the nuts may get a little sticky or tacky. To restore their crunchiness, spread them on a lined baking sheet and warm in a preheated oven at 250°F for a few minutes. This will help re-crisp the walnuts.
3. Freezer: Storing candied walnuts in the freezer maintains their quality for several months. Enjoy them as a frozen snack straight from the freezer, or allow them to thaw at room temperature for approximately an hour before using.

Helpful tips

• Non-stick skillet is best for this recipe.
• Cook on high heat for the first 4 minutes. This rapid cooking process allows quick moisture evaporation, resulting in faster cooking. Additionally, it prevents the nuts from absorbing any moisture, allowing them to develop a delightful crunch.
• Cook until no moisture remains.
• Spoon any remaining caramel in the pan on top of the nuts.

Is it possible to make candied walnuts without using refined sugar?

Yes, you can substitute maple syrup or honey for brown sugar. However, note that this change may alter the taste profile, and the cooking time may vary due to differences in syrup viscosity.

Can I double the recipe?

You can double this batch if necessary, but I suggest using a larger skillet for quicker cooking. However, if you need to make a larger quantity, it's better to prepare separate batches instead of attempting to make them all at once.

What is the best way to prevent them from becoming sticky or clumping together?

1. Use a parchment paper or a silicone mat. This prevents them from sticking together while they cool.
2. Cook until no liquid remains.
3. Allow them to cool completely at room temperature before storing or breaking them apart.
4. Make sure they are spread out and not piled on top of each other, when cooling. This allows air to circulate around each nut and prevents them from sticking.