Candied Maple Walnut (Crispy Stovetop Method)
These Candied Maple Walnuts are sweet, buttery, and have the perfect crunch — made right on the stovetop with just three ingredients.No refined sugar, no oven, no fuss. Just pure, maple-coated goodness that’s as perfect on salads as it is sprinkled over ice cream.
Servings: 2 people
Calories: 515kcal
Equipment
- 1 non-stick pan
Ingredients
- 1 cup walnuts (halved or chopped)
- 3 tablespoon maple syrup
- 1 tablespoon salted butter add pinch of salt if using unsalted butter
Instructions
- Heat the pan: Place a nonstick skillet over medium heat.
- Add everything: Add the butter, maple syrup, and walnuts to the pan all at once.
- Cook and stir: Stir continuously for 5–7 minutes, until the syrup thickens, coats the nuts, and turns glossy and golden brown.
- Cool: Spread the walnuts on parchment paper in a single layer. Let them cool completely — they’ll crisp up as they cool.
- Store: Once cooled, transfer to an airtight container or glass jar. Keep at room temperature for up to 2 weeks.
Notes
- Use pure maple syrup, not pancake syrup — it makes a big difference.
- Once cooled, break apart clumps and store in a jar for easy snacking.
- Perfect make-ahead topping for salads, desserts, or holiday boards.
Nutrition
Serving: 2g | Calories: 515kcal | Carbohydrates: 26.3g | Protein: 15.1g | Cholesterol: 15mg | Sodium: 45mg | Sugar: 18.6g
