Crisp Sugared Walnuts

Crisp Sugared Walnuts

4 cups Water
2 cups Walnuts
6 tablespoons Sugar
1/4 teaspoon Salt
1 tablespoon Peanut or corn oil

Traditionally, these crispy sweet walnuts are served as a "starter"
appetizer to a Chinese banquet dinner to tease the palate before the
first entree. They make wonderful snacks or a perfect cocktail food.

PREHEAT OVEN TO 325~F. Bring a pot of water to a full boil.

Add walnuts, remove from heat and set aside for 3 minutes. Drain
walnuts and pat dry. While nuts are hot, toss evenly with sugar and
salt to coat. Add oil and mix thoroughly. Spread nuts in 1 layer on a
foil-lined baking sheet. Allow the nuts to dry for an hour or until
their surface is thoroughly dry. Bake, stirring occasionally, for 8 to
10 minutes or until golden brown. Remove and serve. Store in an
airtight container. They will keep for several weeks.

CRISPY WALNUTS

CRISPY WALNUTS

1 pound Walnuts, shelled, peeled -- &
1/4 teaspoon Salt
3 cups Sugar
1/2 cup Honey
5 cups Oil

Wash walnuts thoroughly. Fill a wok with water about half way & put
walnuts in. Bring to boil & let them boil about 3 minutes. Drain & wash
them again. Pour 4 cups water into wok. Add salt, sugar & honey. Return
walnuts to wok & cook about 15 minutes or until liquid begins to
thicken. When thickened, pour contents into large bowl & let them soak
24 hrs. Remove walnuts from sugar water & drain in strainer. Heat oil
in wok to 350 F & add walnuts. Stir occasionally until walnuts turn
golden brown. Remove from wok & spread out to cool. When cold, store in
airtight container or jar to maintain crispness. Delicious served as an
appetizer with drinks.