Candied Walnut Halves

A Korean version often served as after-diner treats or snacks. This recipe was brought home by my son, Rowan, from the 1991 World Scout Jamboree.

4 Tblsp of sugar
4 ozs 125g shelled walnut halves
1/2pt 300mls groundnut oil
Put the sugar in a wide bowl or saucer. Bring a large pan of water to a rolling boil. Drop in the nuts. Boil rapidly for 20 seconds.
Drain the nuts thoroughly and toss in the sugar. The sugar should cling to the nuts. Spread the nuts out on a plate and let them cool and dry for 30 minutes.
Set a strainer over a bowl. Put the oil in a wok or small frying pan and set on a medium low heat. Oil should heat to 250F, 120C. add the walnuts and stir and fry for 5-6 minutes. The walnuts will begin to glisten with a soft brown colour. DO NOT let them darken or they will taste bitter. Pour the oil and nuts into the strainer. Spread the nuts out on a plate or tray, separate each one of them. Allow to cool. Spread them on 2 layers of kitchen paper to absorb any remaining oil.
Store the candied walnuts in an airtight container.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Cakes and Breads, Hors-d'Oeuvre, Sweets and Desserts. Bookmark the permalink.

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