These oil-free candied walnuts are crispy, lightly sweet, and incredibly easy to make. No frying needed — just an oven or air fryer and three simple steps. Perfect as a Chinese New Year snack, healthy treat, or crunchy topping.
Honey Glazed Walnuts are one of my absolute favorite snacks during Chinese New Year.
Rumor has it that walnuts are good for the brain—haha, I actually choose to believe that. A little brain boost couldn’t hurt, right?
You can make them in the oven or the air fryer. They’re oil-free, perfectly sweet, delicious, and healthy. The process is incredibly simple, just three easy steps.
My version is especially appealing because it can be made in either the oven or the air fryer, and it’s completely oil-free. The sweetness is gentle and well-balanced, not overpowering.
They come out beautifully glossy, crisp on the outside, and incredibly fragrant, making them feel indulgent yet still wholesome.
Once the walnuts are baked and fully cooled, I like to transfer them into a glass jar and keep it within arm’s reach. They’re my go-to snack for movie nights and drama marathons
Ingredients and Substitutions
- Walnut halves – I recommend choosing plump, full walnut halves with no signs of mold. Fresher walnuts always taste better and give a cleaner, sweeter nutty flavour once candied.
- Baking soda – This is the key ingredient for removing the natural bitterness from walnuts. Only a small amount is needed, and it’s important not to overuse it to avoid any lingering alkaline taste.
- Granulated Sugar – We use just enough to help the honey form a crisp, crystallized coating on the nuts.
- Honey – Adds natural sweetness and stickiness, helping the sugar and sesame seeds cling to the walnuts. I recommend using pure honey for the cleanest flavour.
- Sesame seeds – Black sesame, white sesame, or a mix of both works well. They add aroma, texture, and a subtle nuttiness that pairs beautifully with the walnuts.
- Water – Used for boiling the walnuts. No exact measurement is needed, just enough to fully submerge them.
How to Make Oil-Free Candied Walnuts
Step 1: Remove the Bitterness
Bring a pot of water to a rolling boil. Add the walnut halves and baking soda, stirring gently to combine. Let the walnuts boil for 2–3 minutes to remove bitterness.
Using a slotted spoon, remove the walnuts and rinse them under clean water 2–3 times to wash away any baking soda residue.
Bring a fresh pot of water to a boil and add the rinsed walnuts. Boil again for 2 minutes, then drain thoroughly. Make sure there is no excess water left on the surface, as moisture can prevent the coating from sticking evenly.
Step 2: Coat the Walnuts
Transfer the drained walnuts to a large bowl. Add the Granulated Sugar, honey, and sesame seeds.
Mix thoroughly using chopsticks or a silicone spatula until every walnut is evenly coated with the honey-sugar mixture and sesame seeds.
Step 3: Bake Until Crisp
Oven Method
Preheat the oven to 150°C (300°F). Line a baking tray with parchment paper and spread the walnuts out in a single, even layer, making sure they don’t overlap.
Bake for 30 minutes. Halfway through baking, remove the tray and gently flip the walnuts to ensure even crisping.
Once baked, remove from the oven and allow the walnuts to cool completely in a well-ventilated area. They will firm up and crisp further as they cool.
Air Fryer Method
Line the air fryer basket with parchment paper and spread the walnuts in a single layer.
Set the air fryer to 160°C (320°F) and cook for 20 minutes. Halfway through cooking, pull out the basket and gently flip the walnuts for even browning.
Remove and let cool completely. The walnuts will become fully crisp once cooled.
Storage
Once completely cooled, transfer the candied walnuts to an airtight container. Store in a cool, dry place to keep them crisp and prevent moisture absorption. They’re perfect for snacking anytime.
Tips & Tricks
- Use the two-step boiling method. Boiling once with baking soda and once with clean water is essential for removing bitterness without leaving an off taste.
- Rinse thoroughly. Any leftover baking soda can cause an alkaline flavour, so rinsing well is crucial.
- Dry the walnuts well. Excess moisture can lead to uneven coating and sticky results after baking. Let them air-dry briefly if needed.
- Control the temperature carefully. Baking at 150°C in the oven or 160°C in the air fryer prevents burning while ensuring crispness.
- Always flip halfway. This ensures even baking and prevents one side from over-browning.
Frequently Asked Questions
My walnuts are sticky even after cooling. What went wrong?
This is almost always because the walnuts weren’t dry enough before coating, or they were crowded/overlapped during baking, trapping steam. Next time, pat them drier and spread them in a perfect single layer with space between.
Can I use maple syrup instead of honey?
Yes, you can substitute pure maple syrup for the honey. The flavor will be different (more caramel-like), and the coating may not get quite as hard and glassy, but it will still be delicious and crispy.
Why do I need to boil them twice? Can I just boil once with baking soda?
The first boil with baking soda draws out the bitterness. The second boil with clean water washes away any residual baking soda flavor and ensures no bitterness is left behind. Skipping the second boil can sometimes leave a slight alkaline taste on the walnuts.
My walnuts burned! The oven was at 150°C.
All ovens have hot spots and can run hotter than their dial says. If you know your oven runs hot, try reducing the temperature to 140°C (285°F) and checking a few minutes earlier. Also, ensure your rack is in the true middle of the oven, not too close to the top or bottom heating element.
Can I make these with other nuts?
Absolutely! This method works wonderfully for pecans, almonds, or peanuts. Adjust the baking time slightly if using much smaller or larger nuts.
Healthy Candied Walnuts Recipe (No Frying!)
Ingredients
For the Walnuts
- 350 g walnut halves
- 2 g baking soda about 1/2 tsp
- Water for boiling
For the Coating
- 20 g granulated sugar
- 30 g honey
- 20 g sesame seeds white, black, or mixed
Instructions
Step 1: Remove the Bitterness
- Bring a pot of water to a rolling boil. Add the walnut halves and baking soda, stirring gently to combine. Let the walnuts boil for 2–3 minutes to remove bitterness.
- Using a slotted spoon, remove the walnuts and rinse them under clean water 2–3 times to wash away any baking soda residue.
- Bring a fresh pot of water to a boil and add the rinsed walnuts. Boil again for 2 minutes, then drain thoroughly. Make sure there is no excess water left on the surface, as moisture can prevent the coating from sticking evenly.
Step 2: Coat the Walnuts
- Transfer the drained walnuts to a large bowl. Add the Granulated Sugar, honey, and sesame seeds.
- Mix thoroughly using chopsticks or a silicone spatula until every walnut is evenly coated with the honey-sugar mixture and sesame seeds.
Step 3: Bake Until Crisp
- Oven Method
- Preheat the oven to 150°C (300°F). Line a baking tray with parchment paper and spread the walnuts out in a single, even layer, making sure they don't overlap.
- Bake for 30 minutes. Halfway through baking, remove the tray and gently flip the walnuts to ensure even crisping.
- Once baked, remove from the oven and allow the walnuts to cool completely in a well-ventilated area. They will firm up and crisp further as they cool.
- Air Fryer Method
- Line the air fryer basket with parchment paper and spread the walnuts in a single layer.
- Set the air fryer to 160°C (320°F) and cook for 20 minutes. Halfway through cooking, pull out the basket and gently flip the walnuts for even browning.
- Remove and let cool completely. The walnuts will become fully crisp once cooled.
Storage
- Once completely cooled, transfer the candied walnuts to an airtight container. Store in a cool, dry place to keep them crisp and prevent moisture absorption. They're perfect for snacking anytime.
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