Chinese Fried Walnuts
|Water||6 Cup (96 tbs)|
|Walnuts||1 Ounce, can|
|Sugar||1⁄2 Cup (8 tbs)|
|Salad oil||2 Cup (32 tbs) (For deep frying)|
1. In 4-quart saucepan over high heat, heat water to boiling; add walnuts and heat to boiling; cook 1 minute. Rinse walnuts under running hot water; drain. Wash and dry saucepan.
2. In large bowl, with rubber spatula gently stir warm walnuts with sugar until sugar dissolves. (If necessary, let mixture stand 5 minutes to dissolve sugar.)
3. Meanwhile, in same saucepan over medium heat, heat about 1 inch salad oil to 350°F. on deep-fat thermometer (or heat oil according to manufacturer's directions in deep-fat fryer set at 350°F.). With slotted spoon, add about half of walnuts to oil; fry 5 minutes or until golden, stirring often.
4. With slotted spoon, place walnuts in coarse sieve over bowl to drain; sprinkle very lightly with salt; toss lightly to keep walnuts from sticking together. Transfer to paper towels to cool. Fry remaining walnuts. Store in tightly covered container to use up within 2 weeks.