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Candied Walnuts

Candied Walnuts

Notes: Use these sweet nuts in the Pumpkin Ice Cream Torte or sprinkle on salads or ice cream. If making Candied Walnuts up to 2 days ahead, cool and store airtight at room temperature.

This recipe goes with Pumpkin Ice Cream Torte with Ginger Crust

Sunset NOVEMBER 2001

  • Yield: Makes about 1 cup


  • 6 tablespoons sugar
  • 2/3 cup walnut or pecan pieces (about 1/2 in.)


In a heavy 8- to 10-inch frying pan, combine sugar and walnut pieces. Shake and stir often over medium-high heat until sugar is melted and amber-colored, about 5 minutes. Pour onto a piece of foil and spread into a thin layer. Let cool until hard, about 7 minutes. Break into small pieces.

Nutritional analysis per 2 tablespoons.

Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 55%
  • Protein: 1.4g
  • Fat: 6.2g
  • Saturated fat: 0.6g
  • Carbohydrate: 11g
  • Fiber: 0.5g
  • Sodium: 1.1mg
  • Cholesterol: 0.0mg

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Candied Walnuts Recipe