Candied Walnut Halves

SWEETS
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.

Ingredients
4 Tblsp of sugar
4 ozs 125g shelled walnut halves
1/2pt 300mls groundnut oil
Method
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.

Advertisements
This entry was posted in Cakes and Breads, Hors-d'Oeuvre, Sweets and Desserts. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s