CHINESE FRIED WALNUTS
I am always asked to bring these walnuts whenever we have a get together with family or friends. They are perfect on tables at a bridal or baby shower, and no one can ever figure out how they are made. Very addicting!
Provided by Valerie
Categories Appetizers and Snacks
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated.
- Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool.
Nutrition Facts : Calories 474 calories, Carbohydrate 21.9 g, Fat 43 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 4.7 g, Sodium 194.5 mg, Sugar 17.6 g
CHINESE FRIED WALNUTS
Make and share this Chinese Fried Walnuts recipe from Food.com.
Provided by 91256487003925249820
Categories Chinese
Time 40m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, heat 6 cups of water to boiling.
- Add walnuts and bring to a boil again and cook for 1 minute.
- Rinse under running water and drain.
- Place walnuts in a large bowl, add sugar and toss to mix.
- Heat oil in skillet to 350°F.
- Add 1/2 of the walnuts at a time and fry for about 5 minutes or until golden in color.
- Place walnuts in a sieve to drain.
- Sprinkle with salt.
- Toss to keep walnuts from sticking together.
- Place on waxed paper to dry.
Nutrition Facts : Calories 431, Fat 38.1, SaturatedFat 3.6, Sodium 41.1, Carbohydrate 20.5, Fiber 3.9, Sugar 14, Protein 8.9
LINDA'S FRIED WALNUTS
From my cousin Linda! They are the best!
Provided by Sharon Karohl Kang
Categories Appetizers and Snacks Nuts and Seeds
Time 1h25m
Yield 24
Number Of Ingredients 4
Steps:
- Bring a pot of water to a boil, and stir in half the walnuts; reduce heat to medium, and boil for 1 minute. Remove nuts with a slotted spoon, and let drain in a colander set in the sink. Repeat with remaining walnuts. Rinse the walnuts under hot water, and transfer to a mixing bowl. Toss the walnuts with the sugar.
- In an electric skillet with heat set to 350 degrees F (175 degrees C), heat the canola oil. With a metal slotted spoon, place enough nuts to cover the bottom of the skillet; the oil will sizzle and pop, so be careful to avoid spatters. Gently stir the nuts with the spoon. Fry the walnuts until golden brown, about 5 minutes per batch. Transfer the walnuts in clumps to a baking sheet.
- Sprinkle the nuts with salt, and let cool. Store in airtight container.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 7.6 g, Fat 17.2 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 1.6 g, Sodium 0.5 mg, Sugar 4.8 g
CHINESE FRIED WALNUTS
Steps:
- 1. Over high heat, boil water. Add walnuts and boil again. Cook for 1 min. Rinse walnuts under running hot water, drain. Gently stir warm walnuts with sugar until sugar is dissolved. If necessary, let mixture stand 5 min to dissolve sugar.
- 2. Meanwhile, heat 1" salad oil in 4-qt saucepan over medium heat to 350°F. With slotted spoon, add about 1/2 of walnuts to oil. Fry 5 min or until golden, stir often.
- 3. Place walnuts in coarse sieve to drain; sprinkle VERY lightly with salt; toss lightly to keep walnuts from sticking together. Transfer to paper towels to cool. Fry remaining walnuts. Store in tightly covered container.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CALIFORNIA FRIED WALNUTS
We grow walnuts for a living, so they go into just about everything at our house. Walnut halves made this way are crunchy, sweet and salty.-Alcy Thorne, Los Molinois, California
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water to a boil. Add walnuts; boil for 1 minute. Drain; rinse under hot water. Meanwhile, in a large bowl, toss walnuts with sugar. , In an electric skillet, heat 1/2 in. of oil to 350°. Fry walnuts for 5 minutes or until dark brown, stirring often. Drain in a colander over paper towels. Sprinkle with salt. Store in an airtight container.
Nutrition Facts : Calories 188 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
CHINESE SUGARED WALNUTS
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 1h20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Put the nuts in a bowl and add boiling water to cover. Let stand 30 minutes. Drain thoroughly and pat dry.
- Preheat oven to 300 degrees.
- Spread the nuts out in one layer on a jelly-roll or other flat pan. Place the nuts on the middle shelf of the oven and let bake 30 minutes.
- Reduce the oven heat to 250 degrees. Turn the pan around in the oven and let bake 10 minutes. Continue baking until nuts are almost dry but with a touch of moistness at the core.
- Ten minutes before serving, place a wok or heavy skillet over moderate heat and add the oil. Swirl it around and add the nuts. Stir briefly until coated. Sprinkle with salt. Sprinkle with sugar, one teaspoon at a time, shaking the wok and stirring. Cook until sugar melts and caramelizes around the nut halves, about three or four minutes. Serve hot from the pan or while still warm.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 52 milligrams, Sugar 7 grams
SWEET WALNUTS
Provided by Eileen Yin-Fei Lo
Categories Wok Vegetarian Lunar New Year Poker/Game Night Deep-Fry Vegan Boil
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- 1. Place 5 cups of the water in a pot and bring to a boil over high heat. Add the walnuts and stir. Allow the water to return to a boil and boil for 3 minutes. Turn off the heat and run cold water into the pot. Drain the nuts thoroughly in a strainer. Return the nuts to the pot, add 5 cups of the water, and bring to a boil over high heat. Allow the nuts to boil for 5 minutes, then drain again and set the walnuts aside to dry.
- 2. This next step requires a wok that is completely free of oil. Place the 6 tablespoons water in the wok and bring to a boil over high heat. Add the sugar and stir to dissolve with a spatula. Bring to boil and stir constantly for 2 minutes. Add the walnuts and continue to stir for about 8 minutes, or until the nuts are coated completely with the sugar syrup and the liquid in the wok has evaporated. As the walnuts become glazed with the syrup, take care to regulate the heat so neither the nuts nor the glaze burns.
- 3. Turn off the heat. Using a Chinese strainer, remove the walnuts and set aside on a plate. Wash the wok and the spatula with extremely hot water to remove the sugar residue and dry thoroughly.
- 4. Place the peanut oil in the wok, and heat it to 375ºF on a deep-frying thermometer. Place the walnuts on the strainer and lower them into the hot oil. Fry the walnuts, stirring with the spatula, for about 5 minutes, or until they turn a golden amber brown. Turn off the heat. Scoop the nuts from the oil with the strainer and allow to drain briefly.
- 5. Spread the nuts on a baking sheet and let cool completely. After 2 minutes, loosen the walnuts so they do not stick to one another. Serve the cooled nuts or transfer them to an airtight container and store as directed in the introduction.
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CHINESE FRIED WALNUTS - A FAMILY FEAST®
From afamilyfeast.com
Servings 4Total Time 25 minsEstimated Reading Time 4 mins
- In a large saucepan over high heat, heat 6 cups of water to boiling. Add walnuts and bring back to a boil. Cook for 1 minute. Drain and rinse under running hot water. Drain completely.
- Pour drained nuts in a large bowl. Sprinkle with sugar and toss to coat the nuts completely with the sugar.
- Meanwhile, in a deep-sided skillet or saucepan, heat about 1 inch of canola oil to 350 degrees. (It’s recommended that you use a candy thermometer to make sure that you have the oil at the correct temperature – too hot will burn the nuts, too cool will not cook the nuts quickly enough and you won’t get the crisp texture.)
- Once the oil is at 350 degrees, with a slotted spoon (a ‘spider strainer’ like this works really well for this task), carefully add about half of the walnuts to the oil (be careful as the wet nuts being added to the oil will splatter up!). Fry until lightly golden brown – about 3 to 5 minutes depending on the size of your pan – stirring often. Note that the nuts will continue to cook after they are taken out of the oil so it’s important to not let them get too browned, otherwise they will burn.
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