Fried Walnuts

The walnut is a humble pantry staple that often waits for a cake or a loaf of bread to find its purpose. This recipe gives the nut center stage. It begins with a surprising step of boiling the walnuts in water. This process draws out the tannins and bitterness that can sometimes cling to the skin.

Once drained and tossed in sugar, they are fried until the sugar creates a delicate, glass-like shell. The heat transforms them into something crisp and deeply savory. A final dusting of salt provides the necessary contrast to the sweetness. They are best stored in a jar for unexpected guests or quiet evenings.

The Recipe Yields: 4 cups | Prep time: 10 minutes | Cook time: 10 minutes

Ingredients

• 6 cups water
• 4 cups walnuts
• 1/2 cup sugar
• Vegetable oil (for frying)
• 1/8 teaspoon salt

Instructions

1. Blanch the Walnuts In a 3-quart saucepan over high heat, bring the water to a rolling boil. Add the walnuts carefully. Let the water return to a boil and cook for exactly one minute. This softens the skin and removes bitterness. Rinse them under hot running water and drain well.
2. Coat with Sugar While the nuts are still warm and slightly damp, place them in a large bowl. Add the sugar and toss until the walnuts are evenly coated. The sugar will begin to dissolve slightly on the warm surface.
3. Fry In an electric skillet or heavy pot, heat about 1 inch of vegetable oil to 350°F. Working in batches if necessary, lower half of the walnuts into the hot oil using a slotted spoon. Fry for about 5 minutes. Stir often to ensure they color evenly. They are done when they turn a deep golden brown.
4. Drain and Salt Lift the walnuts out with the slotted spoon. Place them in a coarse sieve set over a bowl to allow excess oil to drain off. While they are still hot, sprinkle with the salt and toss lightly. This keeps them from sticking together as the sugar hardens. Transfer them to a sheet of waxed paper to cool completely before storing in a tightly covered container.

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