Peking Walnuts
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The glossy walnuts appear lacquered, but it’s really just a simple sugar coating that’s been dunked in a vat of hot vegetable oil. While the walnuts cook, the sugar caramelizes onto the crust and takes on a reddish hue – just like Peking Duck.
Servings
4-6
Servings
4-6
Peking Walnuts
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The glossy walnuts appear lacquered, but it’s really just a simple sugar coating that’s been dunked in a vat of hot vegetable oil. While the walnuts cook, the sugar caramelizes onto the crust and takes on a reddish hue – just like Peking Duck.
Servings
4-6
Servings
4-6
Ingredients
  • 3 cups walnuts
  • 1 cup sugar
  • 2 cups vegetable oil -OR-
  • 2 cups peanut oil
  • sesame seeds
Servings:
Units:
Instructions
To prepare
  1. Add to boiling water and cook about 8 minutes, or until pale and softened (most of the skin will have come off).
  2. Dry well with towels. Toss completely with sugar on a cookie sheet and let dry in a warm sunny spot for about 2 1/2 hours.
To cook
  1. Add oil to a wok or small pot and heat to 350F.
  2. Fry until golden brown – 1-2 minutes
  3. Place on a clean baking sheet, spread apart, and sprinkle liberally with sesame seeds.