4 cups water
2 cups walnuts
6 tablespoons sugar
1/4 teaspoon salt
1 tablespoon peanut or corn oil
Servings: 4
1. 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.
2. Preheat oven to 325F. 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.
3. 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.
Yield: 2 cups
2 cups walnuts
6 tablespoons sugar
1/4 teaspoon salt
1 tablespoon peanut or corn oil
Servings: 4
1. 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.
2. Preheat oven to 325F. 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.
3. 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.
Yield: 2 cups
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