Chinese Fried Walnuts
rec.food.recipes/Barbara Lull/1995
Makes 4 cups

1 1/2 quarts water
2 cans (8 oz. each) California Walnut Halves
1/2 cup white granulated sugar
salad oil
1/4 tsp. salt

In large saucepan over high heat, heat water to boiling. Add canned walnuts. Heat to boiling again and cook 1 minute. Rinse under running hot water then drain.

In large bowl toss warm walnuts in granulated sugar until evenly coated.

Meanwhile, heat about 1-inch salad oil to 350 degrees in electric skillet (or 350 degrees on deep-fat thermometer in medium saucepan over medium heat).

With slotted spoon, add about half of the walnuts to oil; fry 5 to 7 minutes until golden, stirring occasionally. With slotted spoon, place walnuts in a coarse sieve over bowl to drain; sprinkle with 1/4 tsp. salt, tossing occasionally to keep walnuts from sticking together. Then transfer nuts to waxed paper to cool completely.

Repeat frying with remaining walnuts. Store walnuts in tightly covered container. Can be made up to 1 month or 2 hours before serving.