Crispy Walnuts
- 1 lb Walnuts, shelled, peeled, &
- -halved
- 1/4 ts Salt
- 3 c Sugar
- 1/2 c Honey
- 5 c Oil
Wash walnuts thoroughly. Fill a wok with water about half way & put walnuts
in. Bring to boil & let them boil about 3 minutes. Drain & wash them again.
Pour 4 cups water into wok. Add salt, sugar & honey. Return walnuts to wok
& cook about 15 minutes or until liquid begins to thicken. When thickened,
pour contents into large bowl & let them soak 24 hrs. Remove walnuts from
sugar water & drain in strainer. Heat oil in wok to 350 F & add walnuts.
Stir occasionally until walnuts turn golden brown. Remove from wok & spread
out to cool. When cold, store in airtight container or jar to maintain
crispness. Delicious served as an appetizer with drinks.
Temperature(s): ROOM Effort: EASY Time: 24:00 Source: UNCLE TAI'S Comments:
SOUTH POST OAK; HOUSTON
in. Bring to boil & let them boil about 3 minutes. Drain & wash them again.
Pour 4 cups water into wok. Add salt, sugar & honey. Return walnuts to wok
& cook about 15 minutes or until liquid begins to thicken. When thickened,
pour contents into large bowl & let them soak 24 hrs. Remove walnuts from
sugar water & drain in strainer. Heat oil in wok to 350 F & add walnuts.
Stir occasionally until walnuts turn golden brown. Remove from wok & spread
out to cool. When cold, store in airtight container or jar to maintain
crispness. Delicious served as an appetizer with drinks.
Temperature(s): ROOM Effort: EASY Time: 24:00 Source: UNCLE TAI'S Comments:
SOUTH POST OAK; HOUSTON
