Nutty, sweet, and incredibly crunchy, these Candied Walnuts are perfect for snacking, holiday gift-giving, or topped on salads and desserts. A hint of blackstrap molasses and cinnamon gives the walnuts just the right amount of sweetness and flavor, making them delicious and addictive!
Preheat the oven to 350F (180C). Line big baking sheet with parchment paper.
Prepare and measure all ingredients using measuring cups.
Spread 1 cup of walnuts evenly over a parchment paper. Put the walnuts in the oven and roast for 15 minutes. Stir halfway through the roasting time. NOTE: Watch for walnuts not to burn. When they become fragrant and smell roasted, they are done.
In the meantime, in a small bowl, mix together 3 tablespoons coconut sugar and ½ teaspoon Ceylon cinnamon. Set aside.
Take the walnuts out off the oven.
In a large, nonstick skillet over medium heat, melt 1 tablespoon coconut oil. Add 1 tablespoon blackstrap molasses. Stir until it starts boiling and becomes smooth.
Add in roasted walnuts and turn of the heath. Stir for a minute until walnuts are thoroughly coated.
Add in coconut sugar mixture. Quickly stir walnuts, until they are fully coated with the mixture.
Place coated walnuts back onto the baking sheet. Spread them so that they are in one single layer. Use a fork or spoon to separate the walnuts from each other. Sprinkle with ¼ teaspoon of salt.
Allow to cool completely before serving and storing. The candy coating will harden as the walnuts cool.
Notes
STORING: Store in an airtight container for up to two weeks.As a measure, I used US cup (240ml).Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.