Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Walnut halves, raw |
| 1 tablespoon | Sugar |
| 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.
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