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These easy Halloween Walnuts are coated in colorful candy melts and make for a wholesome and festive sweet treat. Take a break from candy bars, round up the kids, and make a batch of adorable monster and pumpkin walnut snacks.
In addition to Easter, Thanksgiving, Christmas, and the first glorious day of tailgating season, my family ranks Halloween among the top 5 food holidays of the year.
Little can compare to the level of glee that comes along with a costumed kiddo returning home from trick-or-treating with a plastic pumpkin stuffed with candy. But as my Spooktacular Halloween Party menu explains, October 31 doesn’t need to be all about straight-up sugar.
With a dose of heart-healthy fats, protein, and fiber, these adorable Halloween Walnuts feel like the perfect balance of nutrition and fun. Since they rock “costumes,” too, even picky eaters will gladly gobble them up.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Candy melts: Candy melts are made from sugar, vegetable oil, whey powder, milk solids, salt, colorings, and flavorings. They look and taste like white chocolate but don’t need to be tempered the way chocolate does, and firm up quickly and smoothly. You can purchase candy melts on Amazon or locally at Walmart, Michaels, or other craft stores. Look in the specialty baking section.
- Candy eyes: You’ll find candy eyes, which are sometimes labeled as “edible candy eyeballs” or “small icing eyes,” in those same places: Amazon or the baking aisle of most major craft stores (especially in the month or two leading up to Halloween).
- Green candy-coated chocolates: Also known as M&Ms, you’ll want these for the pumpkin “stems.”
Step-by-step instructions
To melt the candy melts:
- Line a plate or baking sheet with parchment paper or wax paper (something that will fit in your refrigerator). In a microwave-safe bowl, microwave candy melts at 40% power or defrost setting for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted.
For pumpkin candies:
- Dip walnut halves into melted orange candy melts and transfer to parchment paper. While the chocolate is still melted, add a green chocolate candy to one end for the “stem.” Refrigerate until the candy is set, about 30 minutes.
For mummy candies:
- Dip walnut halves into melted white candy melts and transfer to parchment paper. Using a spoon, drizzle more white chocolate over the walnuts to create the look of “bandages.” While the chocolate is still melted, add googly eye candies. Refrigerate until the candy is set, about 30 minutes.
For monster candies:
- Dip walnut halves into melted green candy melts and transfer to parchment paper. While the chocolate is still melted, add googly eye candies. Refrigerate until the candy is set, about 30 minutes.
Recipe tips and variations
- Yield: The recipe as written makes 36 ounces of walnuts (12 ounces of each of the 3 varieties). Each serving is ½ ounce or 6 pieces of candy, so if you make the full recipe, you’ll have 18 servings total.
- Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
- Chocolate-covered walnuts: If you prefer the flavor of real chocolate, melt chocolate in place of the candy melts.
- Cupcake toppers: These candy walnuts would be the most adorable edible toppers for cupcakes or any other Halloween treats you might create.
- Candied walnuts: Looking for classic candied nuts? Try my Candied Pecans recipe and just substitute walnuts, or toss your walnuts in a skillet with butter, cinnamon, and brown sugar.
- Turtle candies: Make caramel walnut spiders by transforming traditional Turtle Candies spooky with black sprinkles and candy eyes.
Frequently Asked Questions
If you’re not in the mood for monsters, mummies, and pumpkins, try:
• Spiders: Black candy melts + candy eyes (make the legs of the spider with black string licorice cut into 1-inch pieces)
• Little brains: White candy melts + red sugar
• Frankenstein: Light green candy melts + candy eyes
• Ghosts: White candy melts + candy eyes
• Owls: Brown candy melts + candy eyes + yellow candy “feet”
• Candy corn: White, yellow, and orange candy melts in layers
If you’re not a fan of walnuts or have an allergy or intolerance, try this same strategy with pecans or a sturdy piece of fruit.
A Spooktacular Halloween Party
Throw a Spooktacular Halloween Party with this easy menu of snacks, sweets, and drinks. Or, discover how easy it is to convert any of your favorite recipes into their scariest version! If you don’t feel…
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Halloween Walnuts
Ingredients
For pumpkins:
- 12 ounces orange candy melts (see note 1)
- 12 ounces walnuts (halves)
- green M&Ms
For mummies:
- 12 ounces white candy melts
- 12 ounces walnuts (halves)
- Candy eyes (see note 2)
For monsters:
- 12 ounces green candy melts
- 12 ounces walnuts (halves)
- Candy eyes
Instructions
To melt the candy melts:
- Line a plate or baking sheet with parchment paper or wax paper (something that will fit in your refrigerator).
- In a microwave-safe bowl, microwave candy melts at 40% power or defrost setting for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted.
For pumpkin candies:
- Dip walnut halves into melted orange candy melts and transfer to parchment paper. While the chocolate is still melted, add a green chocolate candy to one end for the "stem." Refrigerate until the candy is set, about 30 minutes.
For mummy candies:
- Dip walnut halves into melted white candy melts and transfer to parchment paper. Using a spoon, drizzle more white chocolate over the walnuts to create the look of "bandages." While the chocolate is still melted, add googly eye candies. Refrigerate until the candy is set, about 30 minutes.
For monster candies:
- Dip walnut halves into melted green candy melts and transfer to parchment paper. While the chocolate is still melted, add googly eye candies. Refrigerate until the candy is set, about 30 minutes.
Notes
- Candy melts: Candy melts are made from sugar, vegetable oil, whey powder, milk solids, salt, colorings, and flavorings. They look and taste like white chocolate but don’t need to be tempered the way chocolate does, and firm up quickly and smoothly. You can buy candy melts on Amazon or locally at Walmart, Michaels, or other craft stores. Look in the specialty baking section.
- Candy eyes: You’ll find candy eyes, which are sometimes labeled as “edible candy eyeballs” or “small icing eyes,” in those same places: Amazon or the baking aisle of most major craft stores (especially in the month or two leading up to Halloween).
- Yield: The recipe as written makes 36 ounces Halloween walnuts (12 ounces of each of the 3 varieties). Each serving is ½ ounce or 6 pieces of candy, so if you make the full recipe, you’ll have 18 servings total.
- Storage: Store covered in the refrigerator for up to 2 weeks.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Too cute!
Thank you, Paul! – Meggan
These are too cute!!!