4 c  Water
2 c  Walnuts
6 tb Sugar
1/4 ts Salt
1 tb Peanut or corn oil

Traditionally, these crispy sweet walnuts are served as a “starter”
appetizer to a Chinese banquet dinner to tease the palate before the first
entree. They make wonderful snacks or a perfect cocktail food.

PREHEAT OVEN TO 325F. Bring a pot of water to a full boil. Add walnuts,
remove from heat and set aside for 3 minutes. Drain walnuts and pat dry.
While nuts are hot, toss evenly with sugar and salt to coat. Add oil and
mix thoroughly. Spread nuts in 1 layer on a foil-lined baking sheet. Allow
the nuts to dry for an hour or until their surface is thoroughly dry. Bake,
stirring occasionally, for 8 to 10 minutes or until golden brown. Remove
and serve. Store in an airtight container. They will keep for several
weeks. Makes 2 Cups