Chinese Fried Walnuts24 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 45 min
“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!” - by Valerie
Original recipe yields 12 servings
- 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.
Amount Per Serving (12 total)
- 474 cal
- 43 g
- 21.9 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"Yum! Very easy, if you don't do the stupid things I did! 1. READ the instructions all the way through. My first inclination was to drain them on paper towels. My first (albeit very very small) bat..." See morech has tiny paper towel pieces stuck to them. 2. Don't use a SMALL saucepan. That's a good way to start your kitchen on fire (I really really didn't burn anything down, I promise). Other than that, easy recipe, delicious snack!! Thanks! *** UPDATE - I made these on Sunday and they were fabulous. On Tuesday, I had a few of the leftovers. Not so fabulous! Be sure to make small batches, what you can eat in one or two days. Beyond that, not so great! I guess these won't be part of my Christmas gift baskets this year =("
""Oh my goodness, these are so stinkin good!" I am so happy I came across this recipe today. It makes for a nice little snack. As there are 4 cups of walnuts in a pound, I only used 1 cup walnuts an..." See mored 1/4 cup sugar. It would be dangerous to have too many of these around! I will remember this recipe for the holidays. Thank you Valerie for sharing your recipe!"
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