Candied Walnuts

I’m not a huge fan of walnuts, raw. They taste like cardboard to me. But once you candy them, they become an addiction. I add them to salads to make the salad more… palatable. There are Chinese candied walnuts which require deep frying of the candied walnuts and are really moreish. The recipe below simplifies the process. I added maltose because it is traditionally used in making candied walnuts in China, and the maltose prevents the sugar crystals from re-forming after it has melted. You can also use corn or glucose syrup but the taste will be a tad different.


  • 130g white sugar
  • 2 cups raw walnuts
  • 2 tbsp maltose (microwave the container for 10 seconds if the maltose is stiff)
  • 60ml water
  • 2 tbsp soy
  • 4 tbsp sesame seeds (optional)


  1. Add sugar, maltose and water to a medium sized pot and bring to a boil.
  2. Stir the mixture occasionally with a wooden spoon or swirl the syrup in pot to ensure even melting.
  3. When syrup turns a dark brown (reaches candy crack temp of 150C), turn off heat and add walnuts, sesame seeds and soy. Stir with wooden spoon to evenly mix and spread the mixture out on a baking tray lined with baking paper. You will need a fork and spoon to separate and flatten the clusters. Work fast so have your tools ready.


I like picking and eat the sugar strands so once the mixture has cooled for 1-2 mins, I use the fork and spoon to stretch and pull the clusters apart, resulting in the goldeny stands of sugar.

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