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Fried Sugared Walnuts

Source of Recipe

From "What Can I Bring?" by Elizabeth Heiskell


Recipe Introduction

"As Gayden Metcalfe, the author of not only this recipe but also the book "Being Dead Is No Excuse" would say, "I like to died the first time I put these fried deliciousness in my mouth." Gayden sums it up best when she says it has the three basic food groups covered in this snack... salt, sugar, and fat."

List of Ingredients

â—¦ 8 cups water
â—¦ 6 cups walnut halves
â—¦ ½ cup granulated sugar
â—¦ 4 cups canola oil
â—¦ 1 teaspoon kosher salt


Recipe

Bring the water to a boil in a large saucepan over medium-high. Add 3 cups of the walnuts, and boil 1 minute. Using a slotted spoon, transfer the walnuts to a wire-mesh strainer. Repeat with the remaining walnuts. Rinse the walnuts under hot water.

Place the walnuts and sugar in a large bowl, and toss to coat. Heat the oil in a cast iron Dutch oven over medium-high until a candy thermometer inserted in the oil registers 350° F. (Adjust the heat as necessary to maintain temperature.) Fry the walnuts, in two batches, in the hot oil until golden brown, about 2 minutes per batch. (Make sure the oil temperature returns to 350° F between batches.)

Spread the fried walnuts in an even layer on wax paper.
Sprinkle with the kosher salt, and cool completely, about 20 minutes. Store in an airtight container at room temperature up to 5 days.

Serves 24