Crispy Candied Walnut Delights

1. Initial Boiling

Start by bringing 5 cups of water to a boil in a large pot. Add the walnut halves to the boiling water and let them cook for 3 minutes. This initial boiling helps to remove any bitterness from the walnuts. After 3 minutes, drain the walnuts and then add another 5 cups of fresh water to the pot. Bring it to a boil again and let the walnuts cook for an additional 5 minutes. By now, they should look plump and light brown. Drain them using a strainer and set aside.

2. Glazing

In a wok, dissolve 6 tablespoons of sugar in 6 tablespoons of water over medium heat. Stir until the sugar is fully dissolved, which should take about 2 minutes. Add the boiled walnuts to the wok and stir continuously for about 8 minutes. The sugar syrup will create a sticky coating on the walnuts, turning them glossy and ensuring each piece is well-coated.

3. Cooling

Briefly drain the glazed walnuts using a Chinese strainer and transfer them to a plate to cool slightly. This step is quick, just enough to let the excess syrup drip off.

4. Deep-Frying

In a clean wok, heat 5 cups of peanut oil to 350°F using a deep-frying thermometer to monitor the temperature. Carefully add the glazed walnuts to the hot oil and fry them for about 5 minutes. Deep-frying will make the walnuts crispy and give them a golden amber brown color. Use a spatula to stir occasionally, ensuring even frying. Once done, remove the walnuts with a strainer and let the oil drain.

5. Cooling and Storing

Transfer the fried walnuts to a baking sheet and let them cool for about 2 minutes. Once they are completely cooled, store them in an airtight container to maintain their crispiness. Enjoy your crispy candied walnut delights as a sweet snack or a delightful topping for salads and desserts!