Chinese Candied Walnuts 琥珀核桃
These Chinese Candied Walnuts 琥珀核桃 are just gorgeous: lovely caramel coated walnuts deep fried to a crunchy deep golden brown sheen. It tastes like nothing else, the lick of sweetness of the almost burnt caramel in pleasing contrast to the slightly bitter nuttiness of the walnut. So yummilicious!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 lb shelled walnuts, 4 cups, 450g
- 1 cup sugar, 200g
- 1/4 cup water
- 1 1/2 tbsp maltose, golden syrup or corn syrup
- 3 tbsp black sesame seeds, roasted
Instructions
- 1
Heat a small pot of water. When boiling, add walnuts and cook at simmer for 1 minute. Strain out walnuts and put aside.
- 2
Pour out water from pot, then add in sugar, 1/4 cup fresh water and maltose.
- 3
Stir over medium heat till sugar is dissolved, then don't stir anymore, just give it a swirl once in a while. Wait as the sugar slowly transforms itself to a golden amber color, 250°F (121°C).
- 4
In the meanwhile in a separate wok or small pot, start heating up approx. 2 inch of oil. Prepare a baking sheet lined with paper towels to receive fried walnuts.
- 5
Once the sugar is a golden amber or reaches 250°F, remove pan from heat and add in the walnuts. Toss with the caramelized sugar until walnuts completely covered.
- 6
By this time the oil should be hot. Carefully drop in single layer of walnuts and deep fry over medium heat until golden brown.
- 7
Use slotted spoon to remove and place onto the baking sheet, spreading walnuts out and immediately sprinkling with sesame seeds.
- 8
Let cool. Use a paper towel to soak up any excess oil. Store in an airtight container for a week or two should be okay. Enjoy!