15 Minute Baked Candied Maple Walnuts
After making this recipe, you'll never make stovetop Candied Maple Walnuts again! Consistent oven heat and just the right amount of time means the maple syrup is caramelized without crystalizing, creating a shiny, snappy candy coating on the walnuts. We're using walnut halves (no chopping), and making them without brown sugar for a flawless maple syrup sweetened finish!
Servings 2 cups
Calories 857kcal
Ingredients
Small Batch
- 1 cup (100 grams) Raw Walnut Halves
- 1/4 cup (75 grams) Pure Maple Syrup
- 1/4 teaspoon Fine Sea Salt
- Pinch Ground Black Pepper
Larger Batch
- 2 cups (200 grams) Raw Walnut Halves
- 1/2 cup (150 grams) Pure Maple Syrup
- 1/2 teaspoon Fine Sea Salt
- 1/8 teaspoon Ground Black Pepper
Instructions
- Arrange an oven rack to the center of your oven and preheat to 375 Fahrenheit (190 Celsius). Have ready a sheet of parchment paper on the counter for the nuts once they come out of the oven.
- In a medium mixing bowl, add the walnuts, maple syrup, and salt and pepper. Stir throughly to coat the walnuts. Scrape the mixture onto a large, unlined, and ungreased sheet pan (use a small sheet pan for a small batch). Spread into an even layer.
- Once your oven is preheated, bake for 10-12 minutes. Do not stir. While baking, the maple syrup will bubble up at first, then subside to smaller bubbles, turning a darker amber color towards the end of baking. The walnuts will be darker, and take on the color of the caramelized maple syrup. *Tip: watch closely. You want the pecans in the oven as long as possible but without burning.
- Remove from the oven and working quickly, use a silicone spatula to scrape the walnuts and all the sticky maple syrup onto the parchment paper, spreading into one layer as best you can. The walnuts will be hot and sticky. Cool at room temperature for 15 minutes. They should develop a thin candy shell as they cool.
- Once cool, gently snap the walnuts apart. Store in a lidded storage container at room temperature with a small bowl of white rice to help keep moisture at bay (moisture will make them sticky). They'll store for about a week.
Notes
Oven Temperature: I use and recommend an external oven thermometer. It reflects the true temperature of your oven, which is especially helpful for baked goods but also for recipes like this (nuts) that are sensitive to temperature variations.
Pan Cleaning Tip: once cool, allow the pan to soak in water for about 10 minutes. The hard maple syrup dissolves right off.
Estimated Nutrition Below is for the Large Batch.
Nutrition
Serving: 2cups | Calories: 857kcal | Carbohydrates: 64g | Protein: 15g | Fat: 65g | Saturated Fat: 6g | Polyunsaturated Fat: 47g | Monounsaturated Fat: 9g | Sodium: 590mg | Potassium: 612mg | Fiber: 7g | Sugar: 48g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 3mg