Crispy Candied Walnuts

Put a pot of water over the stove on medium high heat

When the water starts to boil, add in 2 cups walnuts and boil them for 4-5 minutes

Drain the water from the pot into a strainer and transfer the walnuts to a small bowl

While the walnuts are still hot, sprinkle 3 ½ tablespoons sugar over the walnuts and mix well. The residual heat from the walnuts will melt the sugar. If you are using a bit of salt, add 1/4 teaspoon salt during this step.

Once the sugar has dissolved and everything is well mixed, add in 1 ½ tablespoons oil and mix well.

Preheat the oven to 350F (180C)

Place a sheet of parchment paper on top of a cookie sheet or pan and pour the walnuts onto it and spread it out into a single layer.

Once the oven has reached 350F, put the tray in the oven and roast it for 10 minutes

Once 10 minutes is up, remove the cookie sheet from the oven and gently flip the walnuts and put it back in the oven for another 10 minutes. Make sure it is still in a single layer so the walnuts don't stick together

Remove the tray from the oven. If the nuts don't look brown and roasted enough, add it back in the oven for another 5 minutes. If it still isn't brown enough, bake it for an additional 2-3 minutes.

Let the walnuts cool for at least 30-40 minutes before storing or eating it.

Using a frying pan, set the stove to low heat and add 1-2 tablespoons of oil into it.

Add in the walnuts and toast it for 10-15 minutes. Make sure you keep moving the walnuts by mixing it so they don't burn. Keep them on a single layer.

If the walnuts don't look toasted enough, continue to toast it for another 2-3 minutes.

Once the walnuts are done, pour them out onto a plate or cookie sheet lined with parchment paper.

Spread them out into a single layer and let it cool for at least 30-40 before storing them or eating it.