Sunday, January 29, 2012

Chinese Fried Walnuts

On Saturday, we went to visit our good friends in Kewaunee to play cards.  I always like to bring something with me as a thank you.  I thought a few different snack foods would work out well.  

I wanted to try something out of the ordinary and unexpected.  These nuts were about as unexpected as you can get.

Boiling the nuts actually removes some of the bitter walnut taste.  They become tender and mild.  Most people do not necessarily like the taste of walnuts.  I believe making them this way will convince even the harshest critics.

The sugar and salt coating over the nuts enhance the mild flavor.  One tip, however, is you must keep a very close eye on the nuts while frying because they can burn very quickly.

Chinese Fried Walnuts

1  pound shelled walnuts
1  cup sugar
Vegetable oil; for frying
Salt; to taste

1. Place walnuts in a stockpot and fill with water.  Bring to boil over medium high heat.  Boil for 2 minutes.  Strain the nuts but do not rinse.

2.  Toss the drained nuts in a bowl and toss with sugar while still hot until coated.

3.  Heat 3-inches of oil in stockpot over medium-high heat.  When oil appears to shimmer, drop one coated nut in the oil.  The nut should start to sizzle immediately.  Fry nuts in 3 batches.  Before placing each batch in oil, toss nuts and sugar mixture.  Fry for 3-5 minutes. 

4.  When lightly browned, remove with slotted spoon and transfer each batch to cookie sheet.  Sprinkle with salt to taste while still hot.  Let cool and break apart.