Chinese Fried Walnuts – A Once-A-Year Luxury!

889185_25266712These really do go over well. When I asked my granddaughter what she wanted for Christmas, she said, “Some of those sweet, salty nut things you make!”
For one pound of walnut halves (ok, we’re practical and frugal here: substitute walnut “meats” for that “halves” unless you have a cheap source of walnuts), you’ll need two cups of shelled walnut meats.

You’ll also need:

1/4 cup of sugar
1/2 cup of oil (for frying)
3 cups of water

You really need to prepare for this, as you have to move quickly.

Start a teakettle of water to boil, and also bring the three cups of water to a boil in a pan separately. At the same time, start heating a heavy skillet in which you’ve put the oil, to about 350 degrees (medium hot).

When the pan of water boils, add walnuts and boil one minute. Drain in a colander and immediately pour the teakettle of boiling water over them to rinse.

Put walnuts back into the now empty pan and dump the sugar into it, stirring until the sugar is dissolved and the walnuts are well coated with it.

Pour the walnuts into the frying pan (in which you’ve already heated the oil) and stir fry for about five minutes, or until the walnuts become lightly browned. Remove and drain on brown paper for a minute, then sprinkle with salt and toss gently.

Store in an airtight container. (As if. In my household if I don’t wrap it immediately, there isn’t any left to wrap within … about 10 minutes.)


About Pat Veretto

Pat is a frugal living expert with many published articles. She lives in Colorado and maintains her own Frugal Living Blog (which we love!).

2 thoughts on “Chinese Fried Walnuts – A Once-A-Year Luxury!

  1. Pat, These sound absolutely divine! I’ll have to try this recipe.
    This post made me think of a great little product we carry called the stovetop nut roaster. It has a dasher that you turn while you roast nuts of any kind in oil, then you can use one of the three read-made glazes: chocolate, cinnamon or toffee. Can you say addictive?

  2. Sarah, I thought about that, too. I neglected to mention that a heavy pan to brown them in works better than a lighter weight one. Your Lodge cast iron is a perfect choice for that.