Candied Walnuts


Candied Walnuts (topping on the Peking Dust desert)

To top my Peking dust, I made candied walnuts.
Once again, I took the recipe from www.chinesefood.about.com

Ingredients:
  • 4 cups water
  • 2 cups walnut halves or large walnut pieces
  • 1/2 cup granulated sugar
  • Oil for deep-frying, as needed
  • 2 tablespoons sesame seeds, black or white, toasted or untoasted, optional
Preparation:
1. Have ready a mesh strainer for scooping up thewalnuts, a colander for draining the walnuts, the sugar in small bowl, and abowl to place the walnuts after draining.
2. In a large saucepan or wok, bring the water to arolling boil. Add the walnuts. Return to a boil and boil for at least 5minutes.
3. Remove the walnuts with the mesh strainer, quicklydrain in a colander, and place in a large bowl. Immediately stir in the sugarand keep stirring until it has dissolved as much as possible.
4. In a wok, bring peanut or vegetable oil fordeep-frying to 350 degrees Fahrenheit (approximately 177 degrees Celsius). Linea baking sheet with aluminum foil. Have the sesame seeds ready in a small bowlif you are using them.
5. Add a few walnuts into the oil atfirst – (this is becausethe oil may start foaming when the sugar first meets the hot oil). Once thefoaming has stopped, carefully lower 1 cup of the walnuts into the oil in amesh strainer. Turn the walnuts out and deep-fry for 1 –1 1/2 minutes, until they turn golden brown, taking care not to burn them.(Note: To avoid accidentally burning the walnuts, try deep-frying just a few atfirst, to get a better idea of the exact amount of time needed to brown them.If you’re still having problems and the nuts are cooking too quickly, you canlower the temperature to between 325 and 330 degrees Fahrenheit – approximately163 to 166 degrees Celsius). 
6. Use the mesh strainer to scoop up and remove thewalnuts and turn out onto the aluminum foil. Use a fork to separate the walnutsif needed. Sprinkle the sesame seeds over the walnuts if using. Cool. Store thewalnuts in a sealed container. (They can also be made ahead and frozen for upto 3 months).

The reviews: This was a complete success. Everybody gave it from a 4.5 to a 5. Remember, a 5 in the cooksploratrice universe is I would eat it everyday.

What to do with the leftovers: serve as a pancake topping the next morning.

Please consult the complete article at: http://chinesefood.about.com/od/desserts/r/candied_walnuts.htm

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