Sauce-Glazed Crispy Walnuts
Dried peach kernels are peeled and fried, then tossed in a sugar syrup glaze until crystallized. The result is crisp and fragrant, melting in the mouth with a rich, savory-sweet sauce flavor.
Ingredients
dried walnuts
250 g
sweet bean paste
25 g
white sugar
150 g
lard
500 g
water
about 75 g
Instructions
1
Peel the walnuts
Place the dried walnuts in a pot, add boiling water, cover, and let steep for 2 minutes. Once the walnut skins begin to wrinkle, peel them off by hand.
2
Fry the walnuts
Heat a wok over medium heat and add the lard. When the oil reaches medium-low temperature, add the walnuts and fry until golden brown. Remove and drain the oil.
3
Coat with sugar and serve
Place the wok over low heat, add about 75 g of water along with the white sugar, and stir constantly to dissolve the sugar. When the syrup concentrates and turns into white foam, add the sweet bean paste and stir until evenly combined. When large bubbles appear, remove the wok from the heat, pour in the fried walnuts, and gently toss so the nuts are evenly coated with the sugar. Once the surface develops a sandy (sugar-coated) appearance, remove from the wok, let cool, then plate and serve.
