• 2 cup halved raw walnuts
  • 1 cup peanut oil
  • 1 tbsp sugar

Sugared walnuts make a delicious dessert after any Chinese meal. To start off, blanch the walnut halves for 30 seconds; drain. While still slightly damp, dredge nuts in Sugar. Spread them out to dry. Heat oil in wok to about 200 degrees, or until a test walnut browns in about 30 seconds.

If walnuts get too dark, oil is too Hot. Deep-fry walnuts, 1/2 cup at a time. Sugar will melt and form a thin, hard outer shell. Cool and cover until ready to serve.