Candied walnuts show up all over Chinese kitchens, usually as a snack or a crunchy topping on a cold dish. Most recipes I have seen go one of 2 ways, deep frying for that glassy shine or baking for a fuss-free tray, and I was not happy with either. I borrowed the stovetop sugar method Chinese cooks use for candied apples (拔丝苹果) and candied sweet potatoes (拔丝地瓜) instead, so the glaze sets hard and crisp in a few minutes.
I redeveloped this recipe from an older version of mine that used a two-step method with deep frying. Frying gave the walnuts a shiny crackly coating, but it took a lot of time and effort, which, now that I’m a mom, I simply don’t have. Plus, dealing with hot sugar splattering in a home kitchen is no joke. This stovetop version gets me the same crunch with a fraction of the work, and it has enough room for error that I trust it even when I am moving fast.
Trust me when I say it is super easy to make; I melt white sugar with a little oil in a skillet, swirl until it colors to amber, then fold in the walnuts and toss them with the spice mix on a lined sheet. It is a short, quick process, so I measure the oil and keep the spice bowl ready before I start.
Whether you’re looking for a crunchy snack or a homemade edible gift, simply follow my directions below, and in just 15 minutes, you’ll have one of the most addictive snacks ever. Just saying! And if you like cooking with walnuts, try them in my Chinese walnut cookies or make my savory walnut shrimp next. So good!
Ingredients
Ready to make the easiest spiced candied walnuts? Well, you only need a few simple ingredients I list below. Once you try this recipe, you won’t want to buy them at the store again.
Spice mix: I stir together salt, nutmeg, ground ginger, paprika, ground Sichuan peppercorn, and a pinch of cumin in a small bowl. The Sichuan peppercorn is the one that makes these taste Chinese rather than like a plain sweet nut, so I do not skip it.
Walnuts: I use skinless walnut halves and pieces for a milder flavor without the slight bitterness of walnut skins. The halves make nice, substantial pieces, while the smaller bits add variety in texture. Both get coated beautifully in the spiced sugar glaze.
Sugar: You will need regular white sugar in this recipe. Any sugar that has larger granules is not suitable for this recipe, since the larger granules won’t melt as fast or as evenly.
Oil: Vegetable oil or other neutral oil is used to coat the pan and help the sugar melt into a smooth syrup.
How to Make
1. Mix the spices: Combine the salt, nutmeg, ground ginger, paprika, ground Sichuan peppercorn, and cumin in a small bowl. Stir well and set it within reach, because the window to add it later is short.
2. Line a tray: Line a baking sheet with parchment paper and keep it next to the stove. You will move the hot nuts onto it fast once the sugar is ready.
3. Warm the oil and sugar: Heat the oil in a medium skillet over medium heat until just warm, then swirl the pan so the oil coats as much of the surface as possible. Sprinkle the sugar into the pan in a thin layer.
4. Melt the sugar: Lower the heat to medium-low. Cook and swirl the pan occasionally, without stirring, until most of the sugar has melted and colors amber with small bubbles rising, about 3 minutes. Stirring at this stage can make the sugar crystallize, so only tilt the pan.
5. Coat the walnuts: Add the walnuts and stir to coat them with the sugar as much as possible. Keep cooking and stirring until all the sugar has melted and colors golden brown, about 2 minutes, then move everything onto the lined baking sheet right away.
6. Dust and cool: Sprinkle the spice mix over the hot nuts and toss a few times. Separate the pieces with a spatula so they sit in a single layer, then let them cool until the coating hardens, about 10 minutes, before breaking them apart by hand.
Cooking Notes
Measure the oil: I have to admit that this is the rare savory recipe where I weigh out the oil instead of pouring by eye. Why? Well, too little and the sugar will not melt into a syrup, too much and the syrup slides off the nuts instead of coating them. So trust me on this!
Do not fear a little crystallizing: If some sugar does crystallize after the nuts go in, the batch still comes out crunchy and good. The uneven craggy coating actually makes for a fun texture, so I do not try to fix it.
Scrape every bit of sugar onto the nuts: If the glaze does not coat the walnuts fully in the pan, I tip all of it onto the nuts on the tray anyway. It hardens and grabs on as it cools, so nothing goes to waste.
Work in batches for a bigger haul: When I want more than one batch, I cook them 1 skillet at a time. A crowded pan melts the sugar unsteadily and some of it scorches before the rest catches up.
Adjust the spice to taste: The spice mix is balanced to sit behind the sweetness rather than take over. I bump up the Sichuan peppercorn and paprika when I want more of a savory snack, or pull them back for the kids.
Serving Ideas
These spiced candied walnuts are one of my favorite treats to make during the holiday season. They’re sweet, crunchy, and warmly spiced, making them perfect for snacking or sharing with friends and family. They’re also great for making ahead. Once completely cooled, they stay crispy for up to 2 weeks when stored in an airtight container at room temperature. I like to serve them in a small bowl when entertaining, and they’re just as delicious scattered over salads for a little extra crunch.
These walnuts also make wonderful homemade holiday gifts. I like to pack them into small jars, tie them with a ribbon, and pair them with a few homemade cookies. My Sichuan peppercorn gingersnap cookies are especially festive, with their warm spices and subtle tingling heat. For something buttery with a hint of savory flavor, try my sesame miso shortbread sandwiches. And if you want to put together a Chinese-inspired treat box, Chinese peanut brittle and traditional Chinese walnut cookies are both lovely additions.
Frequently Ask Questions
Why did my sugar crystallize instead of melting smooth?
Some crystallization is normal with this recipe. I use less oil than traditional candied walnut recipes because I prefer a lighter coating that doesn’t taste greasy. As a result, the sugar may form a slightly grainy coating instead of a perfectly smooth, glossy glaze. To minimize crystallization, avoid stirring the sugar before adding the walnuts and gently swirl the pan instead. Even if the coating isn’t perfectly smooth, the walnuts will still be deliciously sweet and crunchy.
What kind of sugar works best for candied walnuts?
I use plain white granulated sugar and nothing with bigger granules. Coarse sugars like raw or turbinado melt slower and less steadily, and in a recipe this short that uneven melt leaves you with scorched spots and unmelted grains.
Can I use other nuts with this method?
Yes! This stovetop method works well with pecans, cashews, almonds, and other nuts. Each type brings a slightly different flavor and texture, so feel free to experiment with your favorites. You can also use a mix of nuts for more variety.
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Chinese Candied Walnuts
Ingredients
Spice Mix
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon paprika
- 1/8 teaspoon ground Sichuan peppercorn
- Pinch cumin powder
Candied nuts
- 1 cup skinless walnuts halves and pieces
- 1/4 cup white sugar
- 1 tablespoon vegetable oil
Instructions
- For the spice mix: Combine the spice mix ingredients in a small bowl and stir to mix well.
- Line a baking sheet with parchment paper.
- Heat the oil in a medium skillet over medium heat until just turning warm. Swirl the pan to let the oil coat as much surface as possible. Sprinkle the sugar into the pan in a thin layer.
- Turn to medium-low heat. Cook, swirl the pan occasionally, until most of the sugar has melted and starts turning an amber color and small bubbles come up, 3 minutes or so.
- Add the nuts. Stir everything together to let the sugar coat the nuts as evenly as possible. Keep cooking and stirring until all the sugar has melted and the sugar turns a golden brown color, about 2 minutes. Then immediately transfer everything onto the lined baking sheet.
- Sprinkle the spice mix evenly over the nuts. Toss a few times to mix well. Spread out the nuts again and separate them as much as possible using a spatula. Let cool until the coating has hardened, 10 minutes or so. Then you can easily break apart the nuts using your hands.
- Serve as an appetizer or a snack. Once they’ve cooled completely, store the leftovers in an airtight container at room temperature for 3 to 4 days.
Notes
- I rarely measure the oil in most of my savory dishes, but it’s important to measure out the oil in this recipe. If using too little oil, the sugar won’t melt properly. If using too much, the sugar syrup will have a hard time coating the nuts.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
Zarchin Saffron & Nuts
Helpful candied-walnut method. A quick freshness check before you start: raw walnut halves should smell sweet-nutty, not paint-like or bitter-oily, and snap cleanly rather than bend. Store unused kernels airtight and cool (fridge is fine for longer holds) so the next batch doesn’t pick up fridge odours or go rancid between holiday cooks. Lightly toasting just before coating also wakes the flavour without needing extra spice.
Ryan
Hi Maggie, I just bought myself a DeBuyer 12.5″ pan after reading your writeups – would you recommend any particular knives too?
Maggie Zhu
I used to use Global santoku knife and their pairing knife and really liked them.
But since last year I’ve been exclusively using the house brand by Korin, a reputable Japanese knife maker based in NY.
Now I use their Hammered Damascus Santoku https://www.korin.com/HKR-TDSA-180_2
And Hammered Damascus Nakiri https://www.korin.com/HKR-TDNA-165_2 (my favorite – it’s a vegetable knife)
They have other great knives as well and you can try them out if you visit their store. But I think the house brand has really high quality and very good price compared to some other bigger brands. The santoku and nakiri are on the lighter and shorter side, which is very easy to maneuver for me. You can also check out the same line for a longer knife if you’re more comfortable with chef’s knife.
PS. They also provide mail-in knife sharpening service and has great how-to videos on this topic. My husband helps me sharpen all our knives learned from their tutorial.
Erica
Do you think this would also work with cashews or some other nut? It sound really good but I’m not a fan of walnuts.
Maggie Zhu
Pecans will produce the most similar result but I’m sure that cashews will also work.
Valerie
Definitely making these to send in a care package. If I leave out the sichuan pepper, will it be missed in the flavor profile? Could I substitute with a bit of white pepper for a bit of heat? Does sichuan pepper actually have a flavor or is it just for the numbing effect? I still love your General Tsao’s Chicken! Eliminating the deep frying was a game changer, and I use that trick for other dishes as well.
Maggie Zhu
I love the flavor of Sichuan peppercorns in this recipe but you can totally skip it. I would use ground black pepper to as a replacement since I’m not sure if white pepper pairs well with the sweet taste. For more heat, some chili flakes or a very small pinch of cayenne pepper would help.
Valerie
Thanks Maggie Z. I should actually try the szechuan peppercorns before ruling them out! LoL I just can’t beyond the “numbing effect”, but from what you say, they do have their own flavor. I’ll pick some up and see how it goes, and thank you for your subs for “just in case.” This is a BIG request, but you wouldn’t happen to know how to make the winter melon cakes or buns? They aren’t a mooncake. My absolutely favorite Chinese Pastry (besides those BIG almond cookies). When I lived in SF, I’d walk to Chinatown every week and stock up on both. All the walking would eliminate the calories. LoL They are those flattish, flakey buns with the winter melon paste inside. OMG I miss them so much! They are probably a lot of work–but so worth it. I have a recipe for the almond cookies, but still not the same. Both not too sweet just yummy!
Maggie Zhu
Hi Valerie, I love the winter melon pastry too. They are so delicious however very labor intensive to make.
The pastry is similar to this one: https://omnivorescookbook.com/dan-huang-su/ I was planning to develop a recipe for it, but ended up delaying it again and again because I thought no one would make it… Will definitely look into it again 🙂
Frank
I have fried once.
If the nuts are not sweet enough or crispy enough, can I throw back the nuts to re-coat with sugar and fry again?
Maggie Zhu
You can as long as the nuts do not turn too dark in color (will taste like burned if over fried).
MPaula
Have you ever tried mixing the spice with the sugar before boiling? Maybe adding double the spice mix? Just wondering. I won’t deep fry but I want lots of the spice flavour.