Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for about 3-4 minutes, stirring frequently, until they are lightly golden and fragrant. Remove from heat and set aside.

Melt the Sugar: In a medium saucepan over medium heat, combine the sugar, water, and butter. Stir constantly until the sugar is melted and the mixture begins to bubble.

Add Flavorings: Stir in the cinnamon (if using), vanilla extract (optional), and a pinch of salt. Continue cooking for another 1-2 minutes until the mixture thickens slightly.

Coat the Walnuts: Add the toasted walnuts to the saucepan and stir quickly to coat them evenly with the caramelized sugar mixture. Make sure all the walnuts are fully coated.

Cool: Transfer the candied walnuts onto a parchment-lined baking sheet or a silicone mat. Use a spatula or fork to separate the walnuts so they don’t stick together as they cool. Let them cool completely.

Serve or Store: Once cooled and hardened, serve the candied walnuts as a snack, salad topping, or dessert garnish. Store any leftovers in an airtight container at room temperature for up to a week.