Candied walnuts are a sugary treat made
by coating walnut pieces in sugar and deep-frying. Enjoy them as a
snack, or toss them in salads or stir-fries for extra flavor.
Ingredients:
- 4
cups water
- 2 cups walnut halves or large walnut pieces
- 1/2 cup granulated
sugar
- Oil for deep-frying, as needed
- 2 tablespoons sesame seeds, black
or white, toasted or untoasted, optional
Preparation:
1.
Have ready a mesh strainer for scooping up the walnuts, a colander for
draining the walnuts, the sugar in small bowl, and a bowl to place the
walnuts after draining.
2. In a large saucepan or wok, bring the water to a rolling boil. Add
the walnuts. Return to a boil and boil for at least 5 minutes.
3. Remove the walnuts with the mesh strainer, quickly drain in a
colander, and place in a large bowl. Immediately stir in the sugar and
keep stirring until it has dissolved as much as possible.
4. In a wok, bring peanut or vegetable oil for deep-frying to 350 degrees Fahrenheit (approximately
177 degrees Celsius).
Line a baking sheet with aluminum foil. Have the sesame seeds ready in a small bowl if you are using them.
5. Add a few walnuts into the oil at first – (this is because the oil
may start foaming when the sugar first meets the hot oil). Once the
foaming has stopped, carefully lower 1 cup of the walnuts into the oil
in a mesh strainer. Turn the walnuts out and
deep-fry
for 1 – 1 1/2 minutes, until they turn golden brown, taking care not to
burn them. (Note: To avoid accidentally burning the walnuts, try
deep-frying just a few at first, to get a better idea of the exact
amount of time needed to brown them. If you’re still having problems
and the nuts are cooking too quickly, you can lower the temperature to
between 325 and 330 degrees Fahrenheit – approximately 163 to 166
degrees Celsius).
6. Use the mesh strainer to scoop up and remove
the walnuts and turn out onto the aluminum foil. Use a fork to separate
the walnuts if needed. Sprinkle the sesame seeds over the walnuts if
using. Cool. Store the walnuts in a sealed container. (They can also be
made ahead and frozen for up to 3 months).
