World-Famous Chinese Fried Walnuts



This recipe was given to me about 7 years ago upon the birth of our first
son. My sister-in-law whipped up a batch of these addictive delicacies,and
brought them to the hospital along with the recipe. Since that time, I make
them several times a year, and am forbidden to attend certain office func-
tions unless I have brought at least one batch of the things.

I am not sure why they are called Chinese. A Chinese restauranteer friend
of ours has never heard of them. I ALWAYS make 2,3, or 4 times the normal
recipe, because although they are very easy to make, I usually seem to use
every available pan, colander and slotted spoon in the kitchen.

                              ENJOY!!


                            Chinese Fried Walnuts
                            
4 cups walnuts
1/2 cup white sugar
oil for frying
salt


Heat a large pot of water to boiling. Add the walnuts, return to boil,
and boil for 1 minute. Heat oil in a separate pan to 350-F. (I use an
electric frying pan for this to regulate the temperature).

Rinse the walnuts under HOT running water for a few minutes.  Drain well,
but don't let them cool down too much. Transfer to a large mixing bowl
and add sugar. Stir well, until sugar has dissolved.

Add walnuts, about 1/2 cup at a time, to the hot oil. Fry them until they
are golden to dark brown. Remove with a slotted spoon to a colander, so to
allow the oil to drain from the walnuts. Pour drained walnuts onto a cookie
sheet and salt liberally.  Repeat frying process until all walnuts are gone.

                                                                       
Now, try to eat just one.....
 
                            with my compliments,
                                         Nanci