Maple Candied Walnuts (Sweetened with Real Maple Syrup)

Maple candied walnuts are an easy, naturally sweet snack made with real maple syrup and a few simple ingredients. Lightly crisp on the outside and rich with maple flavor, they’re perfect for salads, baking, or snacking straight from the jar. They also make a delicious gift.

This maple candied nut recipe also works well with pecans, almonds and other nuts. The aroma as the nuts are roasting is wonderful. Sometimes I make a double batch, because they’re so good that a single batch disappears too quickly.

These are nice combined with a fruit tray for holiday entertaining, too. I usually store my finished nuts in mason jars. For gift giving, I top with a jar cozy (or round fabric scrap tied with a ribbon).

Why Maple Syrup Works So Well for Candied Nuts

Maple syrup brings more than sweetness to candied walnuts. As it heats in the oven, the natural sugars concentrate and form a light glaze that coats the nuts. As moisture evaporates, the coating firms up, creating that familiar crisp texture once the walnuts cool to room temperature.

Compared to white sugar, maple syrup adds depth and warmth without overwhelming the walnuts themselves. The flavor stays balanced and slightly caramelized, so you still taste the nuts instead of just sugar.

Because maple syrup contains water, proper baking time is important. Take the walnuts out too soon, and they’ll be sticky instead of crisp. Giving the syrup time to reduce is the key to good candied walnuts.

Maple Candied Walnuts Recipe

• 2 cups walnut halves
• 3 tablespoons maple syrup
• 1 tablespoon unrefined coconut oil or butter, melted
• 1 teaspoon cinnamon
• pinch or two of sea salt

Preheat oven to 400°F. Whisk together syrup, oil, cinnamon and salt. Add the walnuts to a 9×13 baking dish and pour the topping over the nuts.

Stir well with a spoon. Bake for 12 to 14 minutes, watching carefully so they don’t burn.

As soon as they come out of the oven, stir them up so the syrup sticks to the nuts and not the pan.

Immediately transfer the nuts to a plate to cool completely. They will continue to firm up as they cool, becoming crisp once they reach room temperature. While warm, the coating may feel soft, but it hardens naturally as the sugars set.

Avoid transferring or storing the walnuts too soon. Handling them while still warm can cause clumping or uneven texture. Letting them cool fully results in better crunch and appearance.

Storage and Shelf Life

Once cooled, store in an airtight container to maintain crispness. Candied walnuts will keep at room temperature for several weeks if protected from moisture and heat. A pantry or cupboard away from the stove works well. Don’t refrigerate them, as condensation can soften the coating.

If the walnuts lose their crunch, spread them in a single layer on a parchment paper–lined baking sheet. Place them in a low oven (about 250°F) for 5–10 minutes. Allow them to cool completely at room temperature before returning them to an airtight container. The gentle heat helps drive off excess moisture and restores crispness.

How to Use Candied Walnuts

Candied walnuts are useful in both sweet and savory dishes. They add texture and sweetness to green salads, especially those with apples, pears, or dried cranberries. They also pair well with roasted vegetables such as squash or sweet potatoes, where the contrast balances savory flavors.

For breakfast, try adding them to oatmeal, yogurt, or homemade granola. Chopped candied walnuts work well in quick breads, muffins, and cookies, or sprinkled on top before baking for added crunch.

They’re also perfectly suited for simple snacking. A small handful makes a tasty addition to lunches or afternoon breaks.

Flavor Variations

Once you’re comfortable with the basic recipe, small additions can change the flavor profile without complicating the process. A splash of vanilla added to the maple syrup deepens the sweetness. Orange zest adds brightness and works particularly well during the winter months.

For warmer spice notes, try a pinch of nutmeg or allspice along with the cinnamon. If you enjoy contrast, a light sprinkle of flaky sea salt after baking enhances both sweetness and nuttiness. A tiny pinch of cayenne or black pepper can add subtle heat without making the walnuts spicy.

Troubleshooting Common Issues

If your candied walnuts turn out sticky, they likely needed more baking time or additional cooling. Excess moisture is the most common cause. Spreading the walnuts evenly and stirring during baking helps prevent this issue.

If the walnuts taste bitter, they may have been overbaked or the syrup scorched. Lowering the oven temperature slightly and watching closely during the final minutes can help prevent burning.

Uneven coating usually means the walnuts were not stirred thoroughly before baking or crowded too closely on the pan.

Sourcing Ingredients

We’re lucky enough to have neighbors with walnut trees who share the harvest. We pick and cure the nuts in the shell, so we always have fresh nuts on hand. (We’ve planted our own walnut trees, too, but walnut harvest is still a few years away.)

If you don’t have access to walnut trees, watch for bulk nut sales around the holiday season. Store raw shelled walnuts in the freezer for freshness. (The oils in raw walnuts go rancid if stored too long at room temperature.)

We opt for real maple syrup. I usually buy from small local producers. Read the label if you’re purchasing in the supermarket, as some brands are cut with corn syrup.

We have sugar maple trees planted, too, but again, harvest is several years away. You can learn how to make maple syrup here.

I am Ceylon cinnamon fan. I prefer the smoother flavor profile compared to Cassia cinnamon, which tastes like cinnamon red hots to me. Ceylon cinnamon also has more health benefits. Sea salt adds a bit more trace minerals to the mix, too, though plain table salt is okay if you prefer.

A Simple, Reliable Recipe

Maple candied walnuts are delicious and easy to make. Whether you’re enjoying them as snacks or making a batch to share, you’ll enjoy the aroma as you prep these tasty morsels. Maple and cinnamon are some of my favorite flavors, and I hope you enjoy them, too.

More homemade snacks:

• Pumpkin Leather
• Cranberry Walnut Powerballs
• Homemade Wheat Thins Recipe

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This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.