Glazed Walnuts - use for Creamy Walnut Shrimp Recipe or others!
Why I Love This Recipe
Source: Martin Yan's Chinatown Cooking
Ingredients You'll Need
1 lb. walnut halves
1 cup sugar
1/2 cup water
Blanch 1 pound of walnut halves in a pan of boiling water for 2 minutes; drain.
Combine 1 cup sugar and 1/2 cup water in a 3 quart saucepan and cook over medium heat until the sugar has dissolved.
Add the nuts and cook, stirring continuously, until the sugar caramelizes and turns a golden brown, about 5 minutes. Pour into a colander to drain the excess syrup.
Pour enough vegetable oil to come to a depth of 3 inches into a wok and heat over medium heat to 300 degrees F. Add the walnuts and deep-fry, stirring often for 5 minutes. Gradually increase the heat to 350 degrees F and cook until the walnuts turn deep brown and glossy and float to the surface. Using a slotted spoon, remove the walnuts, draining them well, and place in a shallow pan to cool. Shake the pan often to prevent the nuts from sticking.
When cool, pack in an airtight container. Makes about 2 1/2 cups; refrigerate for 2 months or freeze for up to 6 months.