Well, that isn’t my experience, a bag of Diamond Walnut halves worked just fine without candying them or otherwise adulterating them (wasting my time). Candying walnuts just seems useless and redundant if you are essentially going to candy/roast them in a pie full of sugar and syrup.
You said you came into a bunch of walnuts? Are they commercially grown and processed or are they “fresh” off the ground from under someone’s tree? Maybe they are a bit more “green” and tannic than your average walnut?