Candied walnuts are a sugary treat made by coating walnut pieces
in sugar and deep-frying. Enjoy them as a snack, or toss them in
salads or stir-fries for extra flavor.
4 cups water
2 cups walnut halves or large walnut pieces
1/2 cup granulated sugar
Oil for deep-frying, as needed
2 tablespoons sesame seeds, black or white, toastedor untoasted, optional
Have ready a mesh strainer for scooping up the walnuts, a colander for
draining the walnuts, the sugar in small bowl, and a bowl to place
the walnuts after draining.
In a large saucepan or wok, bring
the water to a rolling boil. Add the walnuts. Return to a boil and
boil for at least 5 minutes.
Remove the walnuts with the
mesh strainer, quickly drain in a colander, and place in a large
bowl. Immediately stir in the sugar and keep stirring until it has
dissolved as much as possible.
In a wok, bring peanut or
vegetable oil for deep-frying to 350 degrees F (approximately 177
degrees C). Line a baking sheet with aluminum foil. Have the sesame
seeds ready in a small bowl if you are using them.
Add a few walnuts into the oil at first (this is because the oil may start
foaming when the sugar first meets the hot oil). Once the foaming
has stopped, carefully lower 1 cup of the walnuts into the oil in
a mesh strainer. Turn the walnuts out and deep-fry for 1 –
1 1/2 minutes, until they turn golden brown, taking care not to
burn them. (Note: To avoid accidentally burning the walnuts, try
deep-frying just a few at first, to get a better idea of the exact
amount of time needed to brown them. If you're still having
problems and the nuts are cooking too quickly, you can lower the
temperature to between 325 and 330 degrees F – approximately
163 to 166 degrees C).
Use the mesh strainer to scoop up
and remove the walnuts and turn out onto the aluminum foil. Use
a fork to separate the walnuts if needed. Sprinkle the sesame seeds
over the walnuts if using. Cool.
Store the walnuts in a sealed container.
Candied Walnuts can also be made ahead and frozen for up to 3 months.