California Fried Walnuts Food

CALIFORNIA FRIED WALNUTS

Steps:

• In a large saucepan, bring water to a boil. Add walnuts; boil for 1 minute. Drain; rinse under hot water. Meanwhile, in a large bowl, toss walnuts with sugar. , In an electric skillet, heat 1/2 in. of oil to 350°. Fry walnuts for 5 minutes or until dark brown, stirring often. Drain in a colander over paper towels. Sprinkle with salt. Store in an airtight container.

LINDA'S FRIED WALNUTS

Steps:

• 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.

SWEET WALNUTS

Steps:

• 1. Place 5 cups of the water in a pot and bring to a boil over high heat. Add the walnuts and stir. Allow the water to return to a boil and boil for 3 minutes. Turn off the heat and run cold water into the pot. Drain the nuts thoroughly in a strainer. Return the nuts to the pot, add 5 cups of the water, and bring to a boil over high heat. Allow the nuts to boil for 5 minutes, then drain again and set the walnuts aside to dry.
• 2. This next step requires a wok that is completely free of oil. Place the 6 tablespoons water in the wok and bring to a boil over high heat. Add the sugar and stir to dissolve with a spatula. Bring to boil and stir constantly for 2 minutes. Add the walnuts and continue to stir for about 8 minutes, or until the nuts are coated completely with the sugar syrup and the liquid in the wok has evaporated. As the walnuts become glazed with the syrup, take care to regulate the heat so neither the nuts nor the glaze burns.
• 3. Turn off the heat. Using a Chinese strainer, remove the walnuts and set aside on a plate. Wash the wok and the spatula with extremely hot water to remove the sugar residue and dry thoroughly.
• 4. Place the peanut oil in the wok, and heat it to 375ºF on a deep-frying thermometer. Place the walnuts on the strainer and lower them into the hot oil. Fry the walnuts, stirring with the spatula, for about 5 minutes, or until they turn a golden amber brown. Turn off the heat. Scoop the nuts from the oil with the strainer and allow to drain briefly.
• 5. Spread the nuts on a baking sheet and let cool completely. After 2 minutes, loosen the walnuts so they do not stick to one another. Serve the cooled nuts or transfer them to an airtight container and store as directed in the introduction.

CHINESE FRIED WALNUTS

Steps:

• Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated.
• Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool.

CHINESE FRIED WALNUTS

Steps:

• In a large saucepan, heat 6 cups of water to boiling.
• Add walnuts and bring to a boil again and cook for 1 minute.
• Rinse under running water and drain.
• Place walnuts in a large bowl, add sugar and toss to mix.
• Heat oil in skillet to 350°F.
• Add 1/2 of the walnuts at a time and fry for about 5 minutes or until golden in color.
• Place walnuts in a sieve to drain.
• Sprinkle with salt.
• Toss to keep walnuts from sticking together.
• Place on waxed paper to dry.

SPICED CALIFORNIA WALNUTS

Steps:

• Preheat oven to 225°F and line a large shallow baking pan with foil.
• Combine the egg white and water. Beat until foamy.
• Add the walnuts and toss to coat.
• Pour the mixture into a strainer and let drain 2-3 minutes.
• Combine sugar, cinnamon and allspice in a plastic or paper bag, shaking the bag to mix.
• Add the walnuts; hold the bag shut and shake vigorously to coat the nuts.
• Spread nuts in one layer on the prepared baking sheet.
• Bake for 1 hour, stirring every 15 minutes.
• Cool completely, stirring occasionally and breaking nuts apart if stuck together.
• Don't worry if they stick to the foil, it is easy to peel them off.
• Store in a tightly-capped jar.