Monday, December 03, 2007

Meet and Mingle with Meeta

Meeta of What's for lunch honey? is hosting her Monthly Mingle again this month and I've decided to join in the fun. Monthly Mingle began in 2006 and Meeta invites everyone over for a Monthly Mingle with a theme. This month's theme is Traditional Feasts. Meeta would like to mingle with us and get to know us better by sharing our family holiday favorites!

I have chosen to re-post a favorite of ours for the mingle. Every mingle has starters and our treat is the perfect starter. Not to sweet, a little salty and such a nice holiday compliment to all the other snacks and treats! So without further talking I'm bringing the Chinese Fried Walnuts! This is a repeat of a post I did back in 2005, so yes you are reading something you've read before!

Out of the hot oil
Originally uploaded by foodchronicles.
These are a holiday favorite. Very easy to make and simply one of the best salty/sweet snacks around!

I got the recipe from a Good Housekeeping magazine back in the late 70s. It takes a bit of time, but it is well worth the effort.

Start with 6 cups of water. 4 cups of California walnuts (any states walnuts will do, but I am true to my homeland!)
1/2 cup of granulated sugar, your favorite oil (not olive oil - too much flavor) and a bit of salt.

You'll also want a sieve, like in the picture, ora draining/cooling rack. Also a colander on hand.

Place the sugar in a bowl; set side.

Bring the water to a boil. Add the walnuts and bring to a boil. Then let them cook for one minute (or so).

After the minute of cooking pour the walnuts into the colander and rinse well with hot water to remove all residue for about 30 seconds.

Once rinsed, drain well and then add to sugar that you earlier set aside. Roll the warm walnuts in the sugar until glazed. While you're waiting for the sugar to melt heat your oil.

In a pot, add about an in to two inches of oil and heat to 350 degrees. When sugar is melted add half of the walnuts to the oil and cook to a golden brown, about five minutes. Remove from oil, and let cool. Bring oil up in temperature and add remaining walnuts. Repeat.Frying

One important note! Do not cool on paper! The sugar will stick and you'll have a mess to throw away - believe me!

Once the walnuts have cooled, salt to taste. Store in a tightly covered container. Share with friends.
Ready for a little sea salt