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Ingredients1 h 25 m servings 188 cals
Original recipe yields 24 servings (6 cups)
- Bring a pot of water to a boil, and stir in half the walnuts; reduce heat to medium, and boil for 1 minute. Remove nuts with a slotted spoon, and let drain in a colander set in the sink. Repeat with remaining walnuts. Rinse the walnuts under hot water, and transfer to a mixing bowl. Toss the walnuts with the sugar.
- In an electric skillet with heat set to 350 degrees F (175 degrees C), heat the canola oil. With a metal slotted spoon, place enough nuts to cover the bottom of the skillet; the oil will sizzle and pop, so be careful to avoid spatters. Gently stir the nuts with the spoon. Fry the walnuts until golden brown, about 5 minutes per batch. Transfer the walnuts in clumps to a baking sheet.
- Sprinkle the nuts with salt, and let cool. Store in airtight container.
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Per Serving: 188 calories; 17.2 g fat; 7.6 g carbohydrates; 3.8 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 2
This recipe is a lighter version of candied walnuts. I think the boiling the nuts helped reduce the bitterness that walnuts sometimes own. This pleased my husband as walnuts are not his favorite...