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Ingredients
4 to 5 cups water
12 ounces walnuts, preferably freshly shelled
1 ½ ounces sugar (about 3 to 4 tablespoons or more, if desired)
6 tablespoons water (to make sugar glaze)
3 to 4 cups peanut oil
Nutritional analysis per serving
5 grams carbs; 504 calories; 21 grams monosaturated fat; 22 grams polyunsaturated fat; 8 grams saturated fat; 54 grams fat; 1 gram fiber; 3 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring four to five cups of water to a boil in a wok. Place walnuts in boiling water for five minutes to remove bitter taste. Remove from water and drain, then run cold water over the walnuts. Drain again, then place back in the wok with another four cups of water. Bring to a boil and cook for another five minutes. Repeat draining process. Set aside and let drain.
- Step 2
Wash wok. Add 6 tablespoons of water and bring to a boil. Then add sugar, constantly stirring. Let boil for 1 minute and add walnuts. Stir until the nuts are coated with glaze and remaining liquid in wok has evaporated.
- Step 3
Remove walnuts and set aside. Wash wok with extremely hot water to remove sugar and dry.
- Step 4
Place peanut oil in wok. Bring to a boil (look for a wisp of white smoke), then add walnuts. Fry for 4 to 5 minutes, or until walnuts turn light golden brown.
Honey walnuts can be frozen for 3 to 4 weeks
Private Notes