Candied Walnuts

[Guest guest]

Candied Walnuts

 

4 cups water

2 cups walnut halves or large walnut pieces

1/2 cup granulated sugar

Oil for deep-frying, as needed

2 TB sesame seeds, black or white, toasted or untoasted, optional

 

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 sauce pan 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 350º F. 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 to 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 325º

to 330º F.

..

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).

 

 

 

 

 

 

[Guest guest]

I bet the sesame seeds look very pretty on these. Thanks.

Judy

-

grow514

cookbookandrecipecollectors ;

Recipes2Share ; CoffeeClutch ;

Creative_Cooking_Corner ;

Friday, December 22, 2006 7:18 AM

Candied Walnuts

 

 

 

 

Candied Walnuts

 

4 cups water

2 cups walnut halves or large walnut pieces

1/2 cup granulated sugar

Oil for deep-frying, as needed

2 TB sesame seeds, black or white, toasted or untoasted, optional

 

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 sauce pan 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 350º F. 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 to 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 325º

to 330º F.

.

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).