Preparation:
Preheat the oven to its lowest temperature, then switch it off.
Bring a 2-quart saucepan filled three-fourths full of water to a boil. Add the walnuts and blanch for 2 minutes. Remove the nuts from the pan and drain, discarding all water.
Mix the syrup ingredients together in the same saucepan. Bring to a simmer and add the nuts. Lightly boil, uncovered, for 10 minutes or until the syrup begins to thicken.
Remove the nuts with a slotted spoon and place on a baking pan and dry in the warmed oven for at least 2 hours.
Heat the oil in a deep fryer or wok to about 360 degrees. Fry the nuts in small batches for about 2 minutes or until the nuts turn dark brown. Do not allow them to burn.
Remove to a tray and allow to cool. This recipe serves 8.
Comments: A delightful appetizer from China. It is great with cocktails or may be served as part of the first appetizer course. |
