4 c Water
2 c Walnuts
6 tb Sugar
1/4 ts Salt
1 tb Peanut or corn oil
Traditionally, these crispy sweet walnuts are served
as a "starter" appetizer to a Chinese banquet dinner
to tease the palate before the first entree. They make
wonderful snacks or a perfect cocktail food.
PREHEAT OVEN TO 325F. Bring a pot of water to a full
boil. Add walnuts, remove from heat and set aside for
3 minutes. Drain walnuts and pat dry. While nuts are
hot, toss evenly with sugar and salt to coat. Add oil
and mix thoroughly. Spread nuts in 1 layer on a
foil-lined baking sheet. Allow the nuts to dry for an
hour or until their surface is thoroughly dry. Bake,
stirring occasionally, for 8 to 10 minutes or until
golden brown. Remove and serve. Store in an airtight
container. They will keep for several weeks. Makes 2
Cups
