Sweet and Salty Walnuts
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.
Servings: 4-1/2 cups (1.125 L)
Ingredients:
| 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% |
Suggested Recipes
-
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) water
3/4 tsp (4 mL) salt
4-1/2 cups (1.125 L) halved shelled walnuts (1 lb/500 g)
1/4 tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) white pepper
1/2 cup (125 mL) 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.)
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