Yield: 4 servings
|2 cups||Walnut halves, raw|
|1 cup||Peanut oil|
Blanch walnut halves for 30 seconds; drain. While still slightly damp, dredge nuts in sugar. Spread them out to dry. Heat oil in wok to about 200 degrees, or until a test walnut browns in about 30 seconds. If walnut is too dark, oil is too hot. Deep-fry nuts, ½ cup at a time. Sugar will melt and form a thin, hard outer shell.
Cool and cover until ready to serve.