|Walnuts||8 Ounce, shelled (225 Gram)|
|Sugar||4 Ounce (110 Gram)|
|Oil||15 Fluid Ounce (400 Milliliter, Preferably Groundnut)|
|White sesame seeds||3 Tablespoon|
1 Preheat the oven and switch it off.
2 In a pot add water and bring to a boil.
3 Add the walnuts and cook for about 10 minutes to blanch.
4 In a colander or sieve, drain the nuts.
5 Pat dry with a kitchen paper.
6 Spread them on a baking tray.
7 Sprinkle the sugar over the walnuts.
8 Roll them in the sugar to cover evenly.
9 Put the tray of sugared walnuts into the preheated oven an oven.
10 Let them dry for at least 2 hours.
11 In a deep-fat fryer or wok, heat the oil to a moderate heat.
12 Carefully fry a batch of the walnuts for about 2 minutes or until the sugar melts and the walnuts turn golden.
13 Using a slotted spoon, remove the walnuts from the oil.
14 Sprinkle them with some of the sesame seeds.
15 Place them on a cake rack to cool.
16 Repeat the process with the remaining walnuts.
17 Serve them warm or cold.
Once cooled, the caramel walnuts can be kept in a sealed glass jar for about 2 weeks.