Chinese Fried Walnuts-Joyce C.

6 cups water

1/2 cup sugar

Salt

4 cups California walnuts

Salad oil

Make about 1 1/2 hours before serving or up to 2 weeks ahead.

In 4 quart saucepan over high heat, heat water to boiling; add walnuts and heat to boiling. Cook 1 minute. Rinse walnuts under running hot water; drain. Wash saucepan and dry well. In large bowl with rubber spatula, gently stir warm walnuts with sugar until sugar is dissolved. (If necessary, let mixture stand 5 minuts to dissolve sugar.) Meanwhile, in the same saucepan over medium heat, heat about 1 inch salad oil to 350 degrees on deep fat thermometer (or heat oil according to manufacturer's directions in deep fat fryer set at 350 degrees.) With slotted spoon, add about 1/2 of walnuts to oil; fry 5 minutes, or until golden, stirring often. With slotted spoon, place walnuts in coarse sieve over bowl to drain; sprinkle very lightly with salt; toss together. Transfer to paper towels to cool. Fry remaining walnuts. Store in tightly-covered container. Makes 4 cups.