The California Walnut Commission is sponsoring an Iron Chef cooking competition using walnuts. All anyone has to do is be registered for the pity party, submit a link to a recipe in the comments on the competition post and wait for the judging. You could win a fabulous prize! How does a feature recipe on the California Walnuts site sound? And a free gift of walnuts? And mention on their facebook page??? WOW! all that for just submitting a recipe! Woot. Please do that now. Judging will be done by Sarah or better known as, @CaWalnuts and Cheryl Lawson, an event planner known as @PartyAficionado and me.Those of you who’ve been reading me write about food for years will recognize this recipe. I’ve repeated it twice already so three’s a charm I suppose. These are a holiday favorite. Very easy to make and simply one of the best salty/sweet snacks around!
I got the recipe from a Good Housekeeping magazine back in the late 70s. You know in the seventies most women used standard pots and pans to cook. If you wanted to do something exotic, you made your own pasta, and then became the talk of the town. Chinese cooking became the rage. Everyone had to have a wok. I had the best wok! It was steel, from a little shop in San Francisco, and I stir fried everything! When I saw this recipe, that was I knew I had to try making them. They turned out to be one of the best snacks ever. We still make them in the fall each year.
Start with 6 cups of water and 4 cups of California walnuts (any states walnuts will do, but I am true to my homeland!)
1/2 cup of granulated sugar, your favorite oil, if you use olive oil use the light olive oil for less flavor infusion, and a bit of salt.
You’ll also want a metal colander and a strainer as these walnuts, while hot, will stick to anything else. DO NOT use paper towels for draining after they come out of the oil. You’ll end up with a really expensive throwaway if you do.
Place the sugar in a bowl; set side.
Bring the water to a boil. Add the walnuts and bring back to a boil. Then let them cook for one minute (or so).
After the minute of cooking pour the walnuts into the strainer and rinse well with hot water to remove all residue for about 30 seconds.
Once rinsed, drain well and then add to the bowl with the sugar you earlier set aside. Roll the warm walnuts in the sugar until glazed. The sugar needs to melt completely before going into the oil. While you’re waiting for the sugar to melt heat your oil.
In a pot, add about an in to two inches of oil and heat to 350 degrees. When sugar is melted add half of the walnuts to the oil and cook to a golden brown, about five minutes. Remove from oil, and let cool. Bring oil up in temperature and add remaining walnuts. Repeat.
Once the walnuts have cooled, salt to taste. Store in a tightly covered container as these will get sticky if you don’t. Share with friends. These are my very favorite way to eat walnuts. In fact, I have friend that expect them every year during the holidays.