Sweet and Salty Walnuts
This recipe makes 18 servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup (50 mL): about | - |
| cal | 257 |
| pro | 4 g |
| total fat | 21 g |
| sat. fat | 4 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 5 mg |
| sodium | 98 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit C | 2 |
| folate | 8 |
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.
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 3/4 tsp salt
- 4-1/2 cups halved shelled walnuts
- 1/4 tsp cinnamon
- 1/8 tsp white pepper
- 1/2 cup lard or vegetable oil
Preparation
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.)
- Keywords : Appetizers; Chinese; Snacks; Make-Ahead; Cocktail Party; Christmas; Walnuts; Winter; Sports Events;
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