Chinese fried nuts

Yield: 1 Servings

Measure Ingredient
4 cups Walnuts; pecans or other
\N \N Nuts
½ cup Sugar
\N \N Salt
\N \N Cooking oil
\N \N Water

Measure nuts. Bring water to a boil in a large sauce- pan. Add nuts and boil for 1 minute. Have set to one side a shallow pan with ½ cup sugar in it. Drain nuts, rinse under hot running water. Drain well, then immediately turn nuts into pan with sugar, turning until sugar dissolves and coats the nuts (may take 5 minutes, allowing pan to sit and stirring occasionally).

Meanwhile, clean same large saucepan (3 quart) and bring to deep frying temperature about 1 inch of cooking oil in it. Add half of the nuts and fry until golden brown. Drain with slotted spoon and place on foil in a single layer, stirring so nuts separate. Immediately salt nuts lightly with shaker and stir again. Allow to dry and cool completely before storing in an airtight container. Nuts should be shiny and hard on the outside, crunchy.

If they have not been fried long enough, they will stay sticky or chewy on the outside.

Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary" <diane@...> on Nov 10, 1997

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