Different sugars create different textures and flavors, so it depends on what you like:

• Granulated sugar: Makes a crisp, glossy shell and classic candied crunch.
• Brown sugar: Adds a deeper, molasses-like flavor with a slightly softer bite.
• Maple syrup: Light, aromatic glaze; baking briefly after coating can help it set.

Whichever you choose, a pinch of salt balances sweetness, and warm spices (like cinnamon) can add depth. Keep heat moderate and stir often to reduce scorching. Spread coated nuts on parchment and let them cool fully for best crunch. Results can vary based on pan, heat, and humidity, so small test batches can be helpful.

These terms are often used interchangeably, but there are subtle differences:

• Glazed walnuts: Typically have a thin, shiny coating from sugar syrup; the finish is smooth and slightly tacky.
• Candied walnuts: Often feature a thicker, sugary crust that can be crisp or crackly.
• Caramelized walnuts: Usually coated with melted sugar cooked to an amber caramel, giving a deeper flavor.

On product pages, photos and ingredient lists help clarify the style. If you prefer a lighter, glossy finish for salads, look for "glazed." For a crunchier, sugar-crusted snack or baking mix-in, "candied" is a good fit. Walmart carries a range of styles and sizes, so you can pick the texture you enjoy most.

Here’s a simple stovetop approach that many home cooks use:

1. Warm the nuts: Lightly toast walnuts in a dry pan until fragrant.
2. Make a syrup: Add sugar with a splash of water to a skillet over medium heat; when it bubbles, add the nuts.
3. Coat and cook: Stir constantly as the syrup thickens; it may crystallize, then turn lightly glossy as it reheats around the nuts.
4. Finish: Sprinkle a pinch of salt (and optional cinnamon), then spread on parchment to cool.

Cooling completely helps them crisp up. Times can vary by stove and pan, so watch closely to avoid scorching. If you’d rather not DIY, Walmart offers ready-to-enjoy candied and glazed walnuts for pickup or delivery.

For a quick salad topper, a small-batch skillet method works well:

1. Toast first: Warm walnuts in a dry pan to enhance flavor.
2. Caramelize sugar: Sprinkle granulated sugar into the pan; let it melt over medium heat until amber.
3. Coat nuts: Add walnuts and toss to coat evenly; a tiny pinch of salt balances sweetness.
4. Cool: Spread on parchment to cool completely, then break into bite-size pieces.

Alternatively, toss nuts with a little maple syrup and bake at a low temperature until dry to the touch. Cooling fully helps maintain crunch in the salad. Heat and timing can vary by equipment, so keep an eye on color to avoid bitterness.

Proper storage can help keep that crisp bite:

• Cool completely: Let nuts cool and dry before packing.
• Use airtight: Store in a sealed container or resealable bag, ideally with parchment between layers.
• Keep it dry: Room-temperature storage in a cool, low-humidity spot helps prevent stickiness.
• Longer storage: For extended timeframes, refrigerate or freeze in airtight packaging; bring to room temp before serving.

Avoid storing near moisture or heat sources. Timeframes can vary with climate and coating style, so check texture periodically. Many options at Walmart come in resealable bags or jars, which can make maintaining freshness more convenient—especially if you’re ordering for pickup or delivery.