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Spiced Asian Walnuts
A spicy spin on regular nuts. When they disappear quickly, you'll know how loved they were!
Loading ...April 8th, 2012
From the book The Cocktail Chef: Entertaining in Style . © 2006, by Dinah Koo and Janice Poon, with wine notes by John Szabo. Photography by Paul Rozario. Published by Douglas & McIntyre, a division of D&M Publishers Inc. Reprinted with permission of the publisher. Click here for more information on this great cookbook!
Servings
8Prep Time
5 minutesCook Time
20 minutesIngredients
Directions
Combine sugar and five-spice powder in a medium-large bowl.
Bring a medium pot of water to a boil on medium-high heat and blanch walnuts for 2 to 3 minutes. Drain nuts very well and transfer them immediately to the bowl with the spices, and toss well to coat.
Line a baking sheet with parchment paper (do not use paper towel, as the nuts will stick to it). Heat 4 to 5 inches of oil in a large, heavy-bottomed saucepan on high heat until it reaches 375F (or a small cube of bread browns in 30 seconds). Place 1/2 cup nuts in the saucepan and deep-fry until golden brown, 2 to 3 minutes. Using a metal slotted spoon, quickly transfer cooked nuts to the parchment-lined baking sheet. Spread out the nuts, separating them, and allow them to cool. Repeat with the remaining nuts, cooking 1/2 at a time.
Copyright © 2012 St. Joseph Media. All Rights Reserved.