Delightful walnuts, rich in buttery flavor are sugar coated and deep fried to caramelize them. Ideal as toppings for ice cream or as accompaniments for many superb Chinese recipes. Delectable.
- 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 C, or until a test walnut browns in about 30 seconds.
- If walnut is too dark, oil is too hot. Deep-fry nuts, 1/2 cup at a time. Sugar will melt and form a thin, hard outer shell.
- Cool and cover until ready to serve.