Name: Cinnamon Walnuts
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Yield: 1
Cuisine: American
Ingredients: 2 teaspoons Maple Syrup; 1½ teaspoons Olive Oil (see note); 1/4 teaspoon and 1/8 teaspoon Ground Cinnamon, divided; 1/8 teaspoon Fine Sea Salt; 1 cup Shelled Raw Walnuts; 1/2 teaspoon Organic Granulated Sugar

Go to Recipe

Just a few simple ingredients are all you need to make these delicious Cinnamon Walnuts. They’re crisp and buttery with a not-too-sweet maple cinnamon flavor that will keep you coming back for more. The simple small batch recipe makes a fantastic party snack or holiday gift!

A small mason jar of cinnamon walnuts overflowing onto a sheet pan.

These Cinnamon Walnuts check all the boxes:

They’re indulgent.
But not overly sweet.
Are easy to make.
And taste delicious!

With the holidays approaching, tuck this simple recipe in your back pocket. It comes together quickly and is perfect for gifting. Similar to these flavorful rosemary cashews and curry spiced cashews, the small batch recipe makes just one cup of seasoned nuts.

Bowls of walnuts, cinnamon, sugar, maple syrup, and oil on a white table.

Here’s What You’ll Need

Walnuts, large halves look the prettiest but a few pieces are okay.

Maple syrup and olive oil.

Ground cinnamon and sea salt.

Sugar for dusting the warm nuts straight out of the oven.

How to Make Cinnamon Walnuts

Start by mixing together the maple syrup, olive oil, cinnamon, and salt. You want a thick and well-combined mixture. That way each nut gets coated with maple-cinnamon-salty flavor.

A glass bowl with coated nuts and a small sheet pan with nuts spread out.

Now add your nuts and stir well to coat them. Then stir them again. You want to get all that syrupy goodness into every little walnut nook that you can.

Pour the walnuts onto a greased pan and spread in an even layer. A little 1/8 Sheet Pan is my go-to for small jobs like this. It fits nicely in our toaster oven and the rimmed edges help to keep the nuts from escaping when you stir them.

A blue spatula stirring coated walnuts on a sheet pan.

Pop the pan in the oven and go wash up. After about 7 minutes, carefully pull out the pan and give the nuts a few good stirs.

You’ll notice a little bubbly syrup on the pan. Use your spatula to scoop up all that deliciousness and stir it onto the nuts.

Pop them back into the oven and repeat the stirring every 3 or 4 minutes until the nuts are golden and toasted.

A hand shaking cinnamon sugar over toasted walnuts on a sheet pan.

You’ll know they’re ready when your house smells amazing and the walnut flesh is toasted with a deeper color.

As soon as the nuts come out of the oven, give them a dusting of cinnamon sugar and let them sit for 30 minutes. While the nuts cool, they’ll develop a light and crispy coating.

Overhead view of sparkly cinnamon walnuts in a glass mason jar.

Once cooled I usually store them in a jar in the pantry. If you keep them anywhere in your eye line, I guarantee they won’t last long!

Cinnamon Walnuts

Yield: 1 Cup Nuts

Prep Time: 5 minutes

Cook Time: 15 minutes

Cooling Time: 30 minutes

Total Time: 50 minutes

Maple syrup and a dusting of cinnamon sugar give these toasted buttery walnuts a lightly sweet and crispy texture. Perfect for gifting, they can be enjoyed on their own, atop baked sweet potatoes, or sprinkled on your morning oatmeal.

Ingredients

2 teaspoons Maple Syrup
1½ teaspoons Olive Oil (see note)
1/4 teaspoon and 1/8 teaspoon Ground Cinnamon, divided
1/8 teaspoon Fine Sea Salt
1 cup Shelled Raw Walnuts
1/2 teaspoon Organic Granulated Sugar

Instructions

Preheat your oven to 325°F. If using a toaster oven, adjust the cooking rack to the bottom placement, and use the BAKE setting. *In a traditional oven use the middle rack placement.
Lightly coat a small rimmed sheet pan with cooking oil spray and set aside.
In a large bowl, whisk together the maple syrup, olive oil, 1/4 teaspoon of the cinnamon, and the sea salt. Add the walnuts and stir well to coat.
Pour the nuts onto the prepared pan and arrange in a single layer.
Cook until the nuts are toasted, stirring occasionally, about 13 to 17 minutes total.
While the nuts are cooking, combine the granulated sugar and remaining cinnamon.
When the walnuts are ready, remove the pan from the oven and immediately sprinkle with the cinnamon-sugar mixture. Wait 30 seconds, then give the nuts a stir and spread into a single layer.
Leave nuts on the pan to cool completely (about 30 minutes), they will crisp up further as they cool.
If you manage to not devour them all in one sitting, store any leftovers in a well-sealed container.

Notes

Oil: We like to use a basic olive oil for this recipe. Extra-virgin olive oil works too it just has a more pronounced flavor that you may or may not like. Melted coconut oil is another good option but it may give the nuts a subtle coconut flavor.

Storage: Store leftover nuts in a sealed container at room temperature for 7 days or freeze for up to 2 months.