Five-spice candied walnuts are the snack I can't stop making once the weather turns cool. Walnut halves get tossed in melted butter, raw sugar, and five-spice powder, then toasted until the coating crackles. Sweet, spiced, and dangerously poppable.
Get ready for your kitchen to smell absolutely divine! These five-spice candied walnuts are the ultimate easy-to-make treat. With a perfect balance of warm spices, sweet crunch, and buttery richness, they’re dangerously addictive. Whether you’re looking for a quick snack, a sophisticated topping for salads and desserts, or a thoughtful homemade gift, this recipe is a guaranteed winner.
Ingredients
• 2 cups (226g / 8 oz) walnut halves
• 4 tablespoons (57g / 2.01 oz) unsalted butter
• 4 tablespoons (50g / 1.76 oz) raw sugar
• 2 teaspoons (10 ml / 0.3 fl oz) five-spice powder
Instructions
1. Preheat your oven to 350°F (175°C). Spread the walnut halves in a single layer on an ungreased baking sheet.
2. Toast the walnuts for 8–10 minutes. Keep a close eye on them during the last few minutes to prevent them from burning.
3. A few minutes before the nuts are done toasting, melt the butter in a frying pan over low heat. Add the raw sugar and stir continuously until it dissolves.
4. Stir in the five-spice powder until it’s fragrant and fully combined with the butter and sugar mixture.
5. Carefully add the hot, toasted walnuts directly from the oven into the pan. Stir quickly to coat every nut evenly. Continue to cook for another minute until the glaze thickens and is nearly absorbed.
6. Pour the coated walnuts back onto the baking sheet. Use a spatula to separate them into a single layer and let them cool completely to harden.
Nutritional Information
• Yields: 4 cups (960 ml)
• Serving Size: 1/2 cup (480 ml)
• Calories: 266
• Fat: 24g
• Carbohydrates: 10g
• Protein: 5g
• Fiber: 2g
• Sugar: 7g
• Sodium: 1mg
• is an estimate and may vary.
Pro Tips
• Watch the nuts closely while toasting; they can go from perfectly golden to burnt in less than a minute.
• For an extra kick, add a pinch of cayenne pepper or a 1/4 teaspoon (20 ml / 0.7 fl oz) of ground ginger to the spice mix.
• Store cooled nuts in an airtight container at room temperature for up to one week. They make a fantastic homemade gift!
• Work quickly when coating the nuts in the glaze, as the sugar mixture will harden fast once it’s off the heat.
FAQ
Q: Can I make these candied walnuts vegan
A: Absolutely! To make this recipe vegan, simply substitute the unsalted butter with an equal amount of plant-based butter or coconut oil. The results will be just as delicious and crunchy.
Q: What are some vegetarian dishes to serve with these walnuts
A: These five-spice walnuts are incredibly versatile in a vegetarian diet. Sprinkle them over a pear and goat cheese salad, stir them into oatmeal or yogurt, use them as a crunchy topping for roasted butternut squash, or serve them alongside a plant-based cheese board.
Q: Are these candied walnuts a healthy vegetarian snack
A: Yes, in moderation. Walnuts are a fantastic vegetarian source of omega-3 fatty acids, protein, and healthy fats. While this recipe includes sugar and butter, enjoying a small serving is a delicious way to get those nutritional benefits and is a more wholesome choice than many processed snacks.
Q: How long do these homemade candied walnuts last
A: When stored properly, these candied walnuts have a good shelf life. Let them cool completely, then store them in an airtight container at room temperature. They will stay fresh and crunchy for up to one week, making them perfect for meal prep or as a make-ahead gift.
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Five-Spice Candied Walnuts
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Spread the walnut halves in a single layer on an ungreased baking sheet.
- Toast the walnuts for 8–10 minutes.
- Keep a close eye on them during the last few minutes to prevent them from burning.
- A few minutes before the nuts are done toasting, melt the butter in a frying pan over low heat.
- Add the raw sugar and stir continuously until it dissolves.
- Stir in the five-spice powder until it's fragrant and fully combined with the butter and sugar mixture.
- Carefully add the hot, toasted walnuts directly from the oven into the pan.
- Stir quickly to coat every nut evenly.
- Continue to cook for another minute until the glaze thickens and is nearly absorbed.
- Pour the coated walnuts back onto the baking sheet. Use a spatula to separate them into a single layer and let them cool completely to harden.
- Work quickly when coating the nuts in the glaze, as the sugar mixture will harden fast once it's off the heat.
