Preheat the oven to 325°F and line a baking sheet with parchment paper or a Silpat mat.
Combine the sugar, corn syrup, and salt in a medium bowl until completely mixed. Add the walnuts and stir to coat completely.
Spread the walnuts out on the lined baking sheet, trying to separate them as best as you can, but it's okay if some of them clump.
Bake at 325 for 4 minutes, then use a rubber spatula to mix up the nuts, trying to break up any clumps. Bake for 4 minutes longer. Stir once more, and cook for 1 minute longer, or until the nuts turn a deep golden caramel color (but are not burned!).
Remove from the oven and let cool on the baking sheet. You can also break apart clumps when you pull them out to cool. They'll get crispy as they cool.
Once they're cool, sprinkle them on top of the caramel cheesecake cups. Store any extras in an airtight container for up to 2 weeks.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.