For an extra touch of flavor, consider adding a pinch of Chinese five-spice powder to the sugar mixture before coating the walnuts. Be careful not to overcrowd the pan while frying, as this will lower the oil temperature and result in soggy walnuts. Store cooled walnuts in an airtight container to maintain their crispness.
Chinese Fried Walnuts
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING12 People
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VIEWS142
These irresistible, glazed walnuts offer a delightful combination of sweet and savory flavors, perfect as a sophisticated snack or a unique addition to salads and desserts. A guaranteed crowd-pleaser that will leave everyone wanting more!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Fiber3 g
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Protein6 g
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Saturated Fat5 g
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Sodium195 mg
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Sugar18 g
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Fat43 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBlanch the Walnuts: Place walnuts in a medium stockpot, cover with water, and bring to a boil. Boil for 2 minutes. Strain the walnuts well, ensuring no excess water remains. (Time: 5 minutes)
02
StepSugar Coating: Immediately transfer the hot, strained walnuts to a bowl. While still hot, toss with granulated sugar until each nut is evenly coated in a glistening layer of sweetness. (Time: 3 minutes)
03
StepFry the Walnuts: In a large saucepan, heat approximately 3 inches of vegetable oil over medium-high heat. To test the oil's readiness, drop a single walnut into the oil. The oil is ready when the walnut immediately sizzles. (Time: 8 minutes)
04
StepFry in Batches: Fry the sugar-coated walnuts in batches (about 1/3 of the total amount per batch) for 4-5 minutes, uncovered, until they turn a beautiful golden brown. Stir continuously to ensure even cooking and prevent sticking. (Time: 15-20 minutes)
05
StepCool and Season: Using a slotted spoon, carefully remove each batch of fried walnuts and place them on a cookie sheet lined with parchment paper to cool. While still slightly warm, season generously with salt to taste. Once cooled, break apart any clumps of walnuts. (Time: 10 minutes)
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Dina Stiedemann
Nov 1, 2024I found that using a candy thermometer to monitor the oil temperature made a huge difference in the consistency.
Dangelo Lueilwitz
Oct 19, 2024These are amazing! I use coconut oil to fry them; it gives them a lovely flavour.
Mallie West
Jul 29, 2024The boiling step is key – don't skip it! It really helps the sugar adhere.
Macie Bernier
Mar 15, 2024A little bit of cinnamon or ginger added to the sugar is a nice variation.
Bailey Harris
Jan 8, 2024These are seriously addictive! I made them for a party and they were gone in minutes.