Description
These honey glazed walnuts are crunchy, sweet, and just a little salty — the perfect snack or topping for salads, yogurt, or straight-from-the-jar munching. Made in one skillet with just a few pantry staples, they’re quick, unfussy, and way more delicious than they have any right to be. No candy thermometer, no stress — just sticky, golden goodness in under 30 minutes.
Ingredients
2 cups raw walnut halves or pieces
1/4 cup honey
1/4 teaspoon flaky salt (plus more to taste)
Optional: Pinch of ground cinnamon or smoked paprika (for extra flair)
Instructions
- Get your setup ready - Line a baking sheet or plate with parchment paper or a silicone mat — this is where the walnuts will cool. You’ll want this ready before things get sticky, because once the honey hits the pan, you’re in it.
- Toast the walnuts - Put 2 cups of raw walnut halves or pieces into a large, dry skillet (nonstick is easiest, but use what you’ve got). Set the heat to medium - low and stir the walnuts around every 30 seconds or so. You’re waking them up, not scorching them — toast until they smell nutty and start to darken slightly, about 4–6 minutes. Don’t walk away. They can burn quickly.
- Add the honey - Pour in 1/4 cup of honey. Things will bubble and sizzle — that’s good. Stir constantly with a heat-safe spatula or wooden spoon to coat all the nuts. Keep the heat at medium or slightly lower; you want a gentle simmer, not a full-on candy factory situation. Add 1/4 teaspoon flaky salt. Stir it all in like you mean it.
- Let it cook - Keep stirring for about 2–3 minutes, until the honey thickens a bit and clings to the walnuts like a shiny glaze. If you’re adding a pinch of spice (cinnamon, smoked paprika, etc.), now’s the time to sprinkle it in.
- Cool it down - Quickly (but safely) spread the glazed walnuts onto your prepped parchment or silicone mat. Use your spoon to separate clumps if you don’t want one mega cluster. Let them cool for at least 10 minutes — more if you can resist. The glaze will firm up as it cools and give you that satisfying crunch.
- Break apart & store - Once completely cool, break up any big clusters and transfer to a jar or airtight container. Store at room temp for up to a week (longer if you're a miracle of self-control).
Notes
Watch the heat: Keep it at medium or lower — honey burns faster than your first pancake.
Nut swap: Pecans, almonds, or cashews all work — just keep the amounts and steps the same.
Too clumpy? Use a fork to separate them while they’re still warm. Or lean into the clusters. No wrong moves here.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snacks
- Method: Stove top
- Cuisine: American