Title: Crispy Walnuts B1
Categories: Chinese Appetizer
Yield: 6 Servings
| 1 | lb | WALNUTS, SHELLED, PEELED, & HALVED |
| 1/4 | ts | SALT |
| 3 | c | SUGAR |
| 1/2 | c | HONEY |
| 5 | c | OIL |
Wash walnuts thoroughly. Fill a wok w/ water about half way & put walnuts
in. Bring to boil & let them boil about 3 min. Drain & wash them again.
Pour 4 cups water into wok. Add salt, sugar & honey. Return walnuts to wok
& cook about 15 min. or until liquid begins to thicken. When thickened,
pour contents into large bowl & let them soak 24 hrs. Remove walnuts from
sugar water & drain in strainer. Heat oil in wok to 350 & add walnuts. Stir
occasionally until walnuts turn golden brown. Remove from wok & spread out
to cool. When cold, store in airtight container or jar to maintain
crispness. Delicious served as an appetizer w/ drinks. Temperature(s): ROOM
Effort: EASY Time: 24:00 Source: UNCLE TAI'S Comments: SOUTH POST OAK;
HOUSTON