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Cinnamon sugared walnuts

These Cinnamon sugared walnuts are addictive, delicious and super super sweet.

Cinnamon sugared walnuts
I have just finished making a batch of these Cinnamon sugared walnuts. Not only they were simple and easy but super delicious. I could not get enough…this is not good! They are super addictive. I know they have tons of sugar but once in a while is OK to indulge. I also used unrefined sugar so that is a tad better, don’t you think?

The reason for making these Cinnamon sugared walnuts was that I wanted to give them away. I package them in cellophane bags as a gift to one of my friends. She has been kind enough to drop off and pick up my son to and from school while recuperating from surgery.

She also brought me this amazing chicken noodle soup, which I will be posting the recipe when ever I get a chance. It was the best chicken noodle soup ever…

I guess you can make this recipe with which ever nuts you may prefer. I think with peanuts it will be really good. That is what I am going to do next time. I think cashews would be fantastic.

Until then, enjoy these Cinnamon sugared walnuts.

Enjoy!!

Cinnamon sugared walnuts

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Cinnamon sugared walnuts

Yield: 10 servings

Ingredients:

1 lb whole walnuts
1 1/2 cups unrefined sugar
1 cup milk, I used low fat milk
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon vanilla

Directions:

In a saucepan combine the sugar, milk, cinnamon, and salt. Whisk over medium high heat until all of the ingredients are combined completely, then stop stirring and bring to a boil. Boil the mixture gently until it reaches 235-245 degrees (soft ball stage) on a candy thermometer, about 15 minutes. I actually reached 240 for mine.

Remove from the heat and stir in the vanilla. Add walnuts working as quickly as possible to coat them all.

Spread the walnuts on a baking sheet lined with parchment paper. Break apart any big chunks and allow to cool completely.

Nutrition facts calculated on the recipe giving 10 servings.

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43 Responses to “Cinnamon sugared walnuts”

  1. #
    1
    tracytracy — October 2, 2011 @ 3:20 am

    Oh thank you!!!
    I JUST made these as soon as I saw this, and they are amazing!!! YUM!!!! I’m going to make them for holiday gifts in cute bags :-)

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    teenonamission — October 2, 2011 @ 6:24 pm

    these look so good! this is definitely being bookmarked :)

  3. #
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    Gaelacha — August 3, 2012 @ 2:46 pm

    My mom and my grandmother before her both have made batches of these at the holidays for years and years. They are the best thing on the buffet table!! My oldest daughter puts a request for a quart jar of these on her Christmas list every year lol.

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    eatgood4life.blogspot.com — August 3, 2012 @ 4:02 pm

    Gelacha,

    I have not made this in a long time. I need to though. They are so addicting :-)

    Thanks for visiting my blog!!

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    The chicks at b. The Boss Events — August 16, 2012 @ 11:27 pm

    When I made mine it was a soupy mess! What am I doing wrong?!

  6. #
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    eatgood4life.blogspot.com — August 17, 2012 @ 12:12 am

    The chicks at b. The boss events,

    the only thing I can think about is the temperature reading. If the mixture did not reach the 240F the caramel consistency of the liquid will not take place and thus obtaining a liquid soupy consistency.

    Maybe you need to calibrate the thermometer? I think that could be it. Maybe you brought the mixture to 240F but in reality that 240F meant below 240 and the mixtures did not do its thing.

    Sorry.

    Thanks for visiting my blog.

  7. #
    7
    Fenrisfang — October 21, 2012 @ 10:38 pm

    Hmmm…I can’t seem to get my temperature up high enough. Seems like everytime it starts to get there it just burns. I thought it might be my thermometer so I went out to buy a new one and got the same results. Any thoughts?

  8. #
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    eatgood4life.blogspot.com — October 21, 2012 @ 11:14 pm

    Ferinsfag,

    really? Shoot that stinks.

    The thing is that soft ball stage is 235 to 245. If you are having your mixture burn at 240, how about trying 235? I will make that adjustment on the instructions!

    I remember when making these after the temperature got to 225 the thermometer went rather fast, and even an extra minute difference meant burning the mixture. I know from making other sugar treats, or at least that is what I have experienced with my thermometer.

    I am really sorry that this is not working for you. I hate wasting ingredients…
    I am going to have to make this again soon and see what happens, however I would suggest dropping the temp to 235 in your case. I would hope that that could maybe do the trick.

    Thanks for visiting my blog and sorry for your walnut failure.

  9. #
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    Tonette — October 25, 2012 @ 6:28 pm

    Oh, YUM! I will make these for the holidays,too.

  10. #
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    Burnt Tater Tots — October 30, 2012 @ 5:43 pm

    These are amazing! I was looking for some to make for the holidays and just made a batch of these… they came out great! It was incredibly easy. I didn’t have a candy thermometer so I had to pick one up, but I am so glad I did! Thanks for this =)

  11. #
    11
    Jesica — October 31, 2012 @ 7:43 pm

    Just made these. I must admit I didn’t use a thermometer (don’t have one), but they came out great. I have to say I’m hooked. They remind me of the nuts you can buy at WDW or vendors, especially now in the holidays. Thank you for the recipe.

  12. #
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    Desiree @ The 36th AVENUE — November 4, 2012 @ 2:10 am

    Looks great! Sharing on my FB page and pinning. Thank you for sharing the recipe.

  13. #
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    bells — December 22, 2012 @ 1:24 am

    Still looking for that Great Chicken Noodle Soup you promised ; )

    • eatgood4life.blogspot.com — December 22nd, 2012 @ 2:03 am

      Wow, sorry. I should get the recipe out and make it soon. It is to die for. I will write it down to make sure I dont forget ;-) I hope to tackle it soon!

  14. #
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    eatgood4life.blogspot.com — December 22, 2012 @ 2:07 am

    A follow up on this recipe after getting a follower try it and not work. I followed the recipe, on Dec 19th, as I choose to make this for a Christmas gift, to a T and it worked perfectly.

  15. #
    15
    Alisa — December 22, 2012 @ 5:30 pm

    I just made these and they have been sitting for a few hours, but are still pretty sticky. Is there something else I should do to get them to harden up? Was thinking maybe putting them in the fridge?

  16. #
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    eatgood4life.blogspot.com — December 22, 2012 @ 5:48 pm

    Alisa,

    I think the caramel perhaps did not get to the desire temperature and when adding the walnuts it did not harden enough.

    I don’t know if placing them in the fridge will work but you can try.

    Normally the minute you add the walnuts the caramel will harden almost immediately and the walnuts will get into small clusters. That is at least what I have experienced by making these a few times.

    Thanks for visiting my blog and sorry they are still sticky. I hope the fridge fixes that for you :-(

  17. #
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    Camille Hayden — January 8, 2013 @ 10:37 pm

    Mine were a little sticky so I threw them in the oven for about 5 minutes at 250 and now they are perfect!

  18. #
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    Andrea B. — January 13, 2013 @ 10:46 pm

    I wonder if I could do this with chopped walnuts? That’s all I have in the house. :> They look really good!

  19. #
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    eatgood4life.blogspot.com — January 13, 2013 @ 11:25 pm

    Andrea,

    I think you should be fine. Maybe you just need a tinny bit more amount of the walnuts though!!

    Let me know how it turns out. We love these walnuts.

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    Dian — February 11, 2013 @ 11:44 pm

    I made these for a Super Bowl party a week or so ago. For my Vegan friend I used Almond milk. Worked fine, only I could never get up to 235! Like others on the post, it was runny and did the pecans did not want to harden. I just make a small batch of cinnamon sugar and sprinkled it over them. The guests at the party did not know any different and LOVED them! I am going to make a batch tonight for my senior citizen Sunday School ladies for Valentine’s Day! They are going the think they are so special!!! Thank you for the recipe!

  21. #
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    eatgood4life.blogspot.com — February 12, 2013 @ 12:14 am

    Dian, that is really sweet of you. I am glad your friends enjoyed them. I made them on Christmas last and they turned fine for me. Sorry they did not turn out as expected but I am glad your guests were able to enjoy them :-)

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    Marilyn Guy McCoy — June 19, 2013 @ 8:48 pm

    Can Agave be used in this instead of sugar? This really sounds good…My husband loves the yogurt covered pretzels and things like that….But, he is so not in to sugar at all…

    • Miryam@eatgood4life — June 20th, 2013 @ 7:18 am

      I don’t think you could. Agave is liquid like and you will need the crystallization of the sugar for the process to take place and obtain a caramelized, sugary coated walnut. I might be wrong but in my opinion I don’t think you could.

  23. #
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    May — June 19, 2013 @ 9:15 pm

    wonder if splenda could be used instead of sugar for diabetics

    • Miryam@eatgood4life — June 20th, 2013 @ 7:22 am

      I don’t think you could either. Sugar crystallizes at a given temperature obtaining the soft ball stage result that I am afraid splenda won’t achieve since it is artificial and made with different components. You can have a less amt of the original recipe making it about 1-2 carbohydrate exchanges and still enjoy this treat :-) The serving above corresponds to 2 carbohydrate exchanges, which isn’t too bad. Thanks for stopping by.

  24. #
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    jody — September 22, 2013 @ 10:54 pm

    I would like to know how long I can store these after they are made?

    • Miryam@eatgood4life — September 23rd, 2013 @ 6:08 pm

      I have had them on my kitchen counter for about 5 days not problems. I would think that they should keep for at least a week. I hope this helps. Thanks for visiting.

  25. #
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    Carolyn — October 8, 2013 @ 8:35 am

    Yum, these look delicious. I am a huge fan of walnuts!

  26. #
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    Cindy — October 23, 2013 @ 11:41 pm

    Soft ball stage is supposed to be soft and chewy – are you sure this is the correct stage?

    • Miryam@eatgood4life — October 24th, 2013 @ 9:11 am

      I always get mine to 240-245F which is closer to the firm ball stage :-) I hope it helps!!

  27. #
    27
    Stephanie — November 18, 2013 @ 4:22 am

    I just found this on Pinterest and they look awesome. I am in Italy and have no idea where to even start looking for a candy thermometer. Any suggestions? I would really like to try these for a Thanksgiving treat.

    • Miryam@eatgood4life — November 18th, 2013 @ 8:59 am

      I am sure if you look around you will be able to find one, it may just be a tad harder there :-( You can still make them without it, however, it is a bit hard to gage the stage in which to turn of the heat and obtain a soft bowl stage. Sorry I couldn’t be of more help!! Thanks for visiting my blog.

  28. #
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    Nucolet — November 22, 2013 @ 9:37 am

    This may be a silly question, but do you use raw nuts or roasted? I was thinking of using pecans and the raw ones seem to be a lot cheaper!

    • Miryam@eatgood4life — November 22nd, 2013 @ 9:40 am

      You can choose which ever you prefer. The ones I used were roasted :-) I think this would be good with either one. Thanks for visiting my blog.

  29. #
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    Kim — December 23, 2013 @ 6:19 pm

    Just made these…….most amazing thing EVERRRR!! Helppppp I can’t stop eating them loll..

    • Miryam@eatgood4life — December 23rd, 2013 @ 9:52 pm

      That is awesome. I know they are very addictive :-)

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    Zoe — January 13, 2014 @ 2:24 pm

    I’m a pastry cook and wanted to make candied nuts as Christmas gifts for colleagues and family and the name of these really drew me in. They were such a hit! Even my hard to please pastry chef couldn’t get enough of them. I did 2 large batches- half walnuts, half pecan, and mixed them up, and they were to die for. I don’t usually like walnuts, but they were the best part. Such a delicious and simple take on candied nuts.

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    31
    kayne — June 2, 2014 @ 11:16 pm

    Soft ball stage is taking a little in a spoon and letting it drop in cold water and it should be sorta semi flat on the bottom of the pan not hard. For those of you who don’t have a candy thermometer.

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    Julie — August 11, 2014 @ 3:44 pm

    I wonder if these could be made with a sugar substitute? Any thoughts?

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    Judy — August 26, 2014 @ 2:04 pm

    These sound really yummy. I’d like to make them for an upcoming family gathering and I’m wondering if they keep very long. I’d like to make them say a week before the get together. Would you just store them in a canister or freeze them. Thanks for your help and for the great sounding recipe:)

    • Miryam@eatgood4life — August 26th, 2014 @ 7:26 pm

      I am not really sure how these will freeze. I have never done it myself but I think it may work. I have made them 3 days in advance before given them away as gifts so I will suppose 1 week maybe OK. Thanks for stopping by.

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