Dawn's Candied Walnuts Recipe - Allrecipes.com
Dawn's Candied Walnuts Recipe
  • READY IN 30 mins

Dawn's Candied Walnuts

Recipe by  

"These walnuts are a special treat for Christmas, and are well worth the time it takes to make them."

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Ingredients Edit and Save

Original recipe makes 1 pound Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
  2. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
  3. Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

The "soft ball stage" is when you can dribble a bit of the mixture into a bowl of water, then scoopr it up and form it into a ball that can be flattened. In other words, the ball should hold its shape (i.e., not fall apart), but should be "squishable" --not like a marble. For me, this happened at 8 minutes without a problem, so you probably don't even need to worry about the soft ball stage.

Most Helpful Critical Review
Dec 23, 2010

These are definitely overated and were such a mess. Not worth the time and trouble.

Jan 25, 2004

Wow! This took almost no time at all and are definitely addictive! Watch the sugar mixture carefully, because mine reached the soft ball stage after just 3-4 minutes at medium-low (I turned the flame down because I was using a small 2qt pot). If you're not sure how to tell when it's done, check out www.exploratorium.edu/cooking/candy/sugar-stages.html. It has short videos of the different candy making stages and has been a lifesaver for me. These nuts are so crispy and delicious -- I'll bet pecans would be terrific too!

Feb 09, 2009

Thank you so much for this perfect recipe!!!! My family LOVES these. If you don't boil the syrup enough, the nuts come out cloudy and the sugar forms crystals that are kind of powdery but they still taste good. Try using pecans and substituting a 1/2 teaspoon of cardamom or Chinese five spice powder instead of 1/2 teaspoon of the cinnamon. Also, I dump the nuts out on a SILPAT or on parchment paper to "dry". Last time I made them I must have not boiled the syrup enough, and I didn't think they were ever going to set, but I left them out on the parchment paper overnight, and they turned out perfectly. Thanks again.

Sep 29, 2005

First of all I want to say this recipe is great! I used pecans since I'm using them to decorate a butter pecan cake. I do want to warn some people that try to make this though. The first time I tried it my candy thermometer DID NOT read "soft ball" stage so I continued to cook it. It suddenly became so hard I couldn't even stir it. The second time around, I set the timer for 8 minutes exactly, per directions, and it did the same thing. The third time I cooked it I set a bowl of very cold water next to the pan and kept testing it until it reached the "soft ball" stage and it ended up perfect...only ending up cooking it about 4 1/2 minutes total. They taste awesome and my husband, who HATES nuts, said "wow, I could eat a whole lot more of those!"

Dec 03, 2006

I love candied walnuts but the calories are way too much! Since this recipe seemed easy enough, I used Splenda in place of the cup of sugar. They came out great! I served them up to people and they gobbled them up without any hesitation! I will definitely make again, change the spices slightly as I like a little more zip than the cinnamon alone provided.

Nov 16, 2005

It was quick and easy, even for a non-cook like me. I did not measure temp, just let the sugar mix cook for 8 min. I did add a little more cinnamon for added flavor. This recipe will be one of my "regulars".

Jan 25, 2004

These are wonderful. I have made them with the walnuts, also with almond and pecans, all were great. You would have to be NUTS not to like these.


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  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 39 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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