Walnuts tossed in a warm simple syrup then toasted in the oven. These toasted candied walnuts are the perfect snack and as toppers for your meals.
I’m counting down the days until Labor Day weekend! It’s been kind of stressful at work so I’m looking forward to getting away for a few days. Plus, leaving the fog behind for sunny Southern California sounds pretty amazing right now. lol.
While I’m daydreaming about Hollywood, night markets, and Smorgasburg, I’m sharing these candied walnuts with you. By the way, if you have recommendations for LA, 626 Night Market, or Smorgasburg, please send them to me. I would love to know all the places and eats that you’d like me to try while I’m down there for Labor Day weekend.
I know how simple these toasted candied walnuts are. It’s so simple it’s basically not a recipe. But I promise that you’ll see the reason why I shared them with you very soon.
I do love that these are so delicious as a simple snack. Sometimes, I’m looking for something to munch on and having a mason jar full of toasted candied walnuts conveniently on hand is exactly what I need. Plus, I love that you can add these walnuts to your oatmeals, to your salads, and to whatever else that you might like.
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a small pot, boil water and granulated sugar until the sugar has dissolved and starts to thicken. Add walnuts to the simple syrup and cook for several minutes until the walnuts are completely coated.
Pour the simple syrup coated walnuts onto the parchment paper lined baking sheet and spread them into a single layer. Sprinkle black sesame seeds on top, then toast the walnuts in the oven for about 10 minutes. Remove the baking sheet from the oven and allow the walnuts to cool completely.
Store the toasted candied walnuts in a mason jar for up to 2-3 weeks.
- ½ cup granulated sugar
- ½ cup water
- 2½ cups walnuts
- black or white sesame seeds
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Store the toasted candied walnuts in a mason jar for up to 2-3 weeks.