Vanilla Walnuts
Indulge in the irresistible crunch of Vanilla Walnuts, a sweet and satisfying treat that pairs the natural earthiness of walnuts with a luscious vanilla-sugar glaze. Featuring a mix of granulated and brown sugars, warm cinnamon, and a touch of creamy butter, this quick and easy recipe transforms simple pantry staples into an elegant snack or topping. Perfectly caramelized in just 15 minutes on the stovetop, these candied walnuts boast a heavenly aroma and a satisfying crunch, making them ideal for adding a touch of gourmet flair to salads, desserts, or charcuterie boards. With just 5 minutes of prep time and a finish that hardens to perfection as they cool, these Vanilla Walnuts are the ultimate DIY indulgence that can be stored for up to two weeks – if they last that long!
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Recipe Information
Ingredients
- 2 cups walnuts
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 tablespoons water
Instructions
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium-sized skillet, combine the granulated sugar, brown sugar, unsalted butter, ground cinnamon, salt, and water over medium heat.
Stir constantly until the butter is melted and the sugars dissolve completely, creating a smooth syrup. This should take about 2-3 minutes.
Reduce the heat to low and stir in the vanilla extract.
Add the walnuts to the skillet and stir to coat them evenly with the vanilla-sugar mixture. Cook for 7-10 minutes, stirring frequently, until the syrup thickens and begins to crystallize on the nuts.
Once the walnuts are well-coated and the glaze looks dry but slightly sticky, transfer them onto the prepared baking sheet, spreading them into a single layer using a spatula.
Allow the walnuts to cool completely on the baking sheet. The glaze will harden as they cool, giving the walnuts a crunchy texture.
Store the Vanilla Walnuts in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 113.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 106.8 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
