Sweet and Salty Walnuts

Author: Canadian Living

These delicious walnuts often open a meal at a Chinese banquet when fiery Chinese spirits are served. Chinese chefs swear by lard for frying nuts, but vegetable oil also provides good results. Walnuts from California, sold packaged and in bulk food and health food stores, are a good choice because of their quality and freshness.

  • Portion size 125 servings

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup water
  • 3/4 teaspoons salt
  • 4 1/2 cups halved shelled walnuts
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon white pepper
  • 1/2 cup lard
  • 1/2 cup vegetable oil

Method

In small saucepan, bring sugar, water and salt to boil over high heat; boil for 2 minutes. Pour into large bowl; add walnuts, cinnamon and pepper, stirring to mix. Let stand for 3 minutes.

Meanwhile, in wok or skillet, heat lard over medium-high heat; stir-fry walnut mixture until slightly darkened, 3 to 5 minutes. Drain in metal colander or sieve over heatproof bowl; discard oil. Spread on baking sheet or parchment paper; let cool to room temperature. (Make-ahead: Store in airtight container for up to 1 week.)

Nutritional facts <b>Per 1/4 cup (50 mL):</b> about

  • Sodium 98 mg
  • Protein 4 g
  • Calories 257.0
  • Total fat 21 g
  • Cholesterol 5 mg
  • Saturated fat 4 g
  • Total carbohydrate 16 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sweet and Salty Walnuts

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