• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Comfy Belly
menu icon
go to homepage
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter

search icon
Homepage link
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter

×
Home » Gluten-Free

Candied Walnuts

Nov 19, 2023 · Leave a Comment

Candied walnuts image

I keep a supply of walnuts in my refrigerator so I can make a batch of toasted walnuts whenever I want to. I just spread out a few cups of walnuts on a baking sheet and bake them at 325 degrees F for twelve minutes, or until  they smell fragrant and are darker in color.

Sometimes I go a bit fancier and toast them with sweetener, either maple syrup or honey, to make candied walnuts. This recipe uses a basic ratio of one cup to two tablespoons of sweetener. I have an early recipe for candied nuts that is this recipe is based on, so feel free to use either recipe.

Walnuts contain about 65% fat by weight, making them an energy-dense, high-calorie food with good fats. They're rich in in polyunsaturated fats, specifically an omega-6 fatty acid called linoleic acid, and omega-3 fatty acid called alpha-linolenic acid (ALA). ALA benefits the heart, reduces inflammation, and is a building block for the long-chain omega-3 fatty acids EPA and DHA, which are associated with many health benefits.

Candied walnuts go great in all kinds of salads, and especially those that have fruits and greens, with a bit of acid from vinegar, and the addition of cheeses, berries, or crunchy apple slices. They're also great as a snack on their own, on a cheese platter, as a topping for yogurt, ice cream, and in cookie batter.

As for keeping them fresh, I store all my nuts in the refrigerator so they last as long as possible. Most nuts last about three months when sealed at room temperature, and about 6 months when sealed and stored in the refrigerator. This recipe also works with pecans. Enjoy!

This recipe is for members.

Join now

Already a member? Sign in

  • Facebook1

Reader Interactions

Leave a reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Erica in kitchen

Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

Learn more

Recent comments

  1. Erica on Mexican Lasagna {grain-free}May 24, 2025

    Jenny, that's wonderful news about your son! Congratulations to you and your son. This is one of my favorites as…

  2. Jenny on Mexican Lasagna {grain-free}May 24, 2025

    I don't know how many years later, but my son (now in deep remission Crohn's) still asks me for to…

  3. Erica on Gingerbread BiscottiMay 21, 2025

    Thanks, Gladys!

  4. Gladys on Gingerbread BiscottiMay 21, 2025

    Hi Comfy Belly, I have not come across your recipes for long, long while. I discovered you way back in…

  5. Erica on Naturally Sweet Banana Bread {coconut flour}May 11, 2025

    Hi Dervilla! I just turned on the metric conversion (apologies, forgot to do it for this recipe). So it's 60…

  6. Dervilla Bermingham on Naturally Sweet Banana Bread {coconut flour}May 11, 2025

    what is the ½ cup coconut flour in grams?

Footer

Footer

Stay in touch

  • Contact
  • Newsletter
  • About
  • Let's work together

Cookbooks

  • Cooking for the Specific Carbohydrate Diet
  • The Healthy Coconut Flour Cookbook
  • Everyday Keto Baking

Membership

  • Join
  • Account
  • Recipe Collections
  • Shopping List
Copyright © 2025 Comfy Belly | Erica Kerwien. All rights reserved.