My Chinese Fried Walnuts

Krazy Kruizers

Holland America Specialist
Can be made up a couple of days in advance and stored in a tightly covered container.

I usually double the receipe.

6 cups of water
4 cups walnuts
1/2 cup sugar
cooking oil

In a 4 quart saucepan over high heat, heat water to boiling; add walnuts & heat to boiling; cook about 1 or 2 minutes. Rinse walnuts under running hot water; drain. Wash saucepan & dry well. (I have extra sauce pans, so don't need to do this.

In large bowl with rubber spatula, gently stir warm walnuts with sugar until sugar is dissolved. (Let stand 5 minutes.)

In other the same saucepan or another one, over medium heat, heat about 2 - 3 inches of cooking oil. With slotted spoon add about half of the walnuts to the oil. Fry 5 minutes or until golden, stirring often.

With slotted spoon, place walnuts in coarse sieve over a bowl to drain; sprinkle very lightly with salt; toss lightly to keep walnuts from sticking together. Transfer to foil to dry and cool.

Fry remaining walnuts and repeat process.