Chinese Fried Walnuts

Lightly sweet caramelized walnuts, great served as a snack with drinks or in salads.
Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980
Total Time30 mins
Course: <= 30 Min to Table, Hors D'Oeuvres, Snacks
Servings: 4 cups
Author: Catherine Christiano


  • 3 cups canola oil
  • 4 cups California walnut halves approximately 1 pound
  • 1/2 cup sugar
  • 1/8 teaspoon salt


  • Fill a 3-quart saucepan 2/3 full with water, bring to a boil. 
  • Meanwhile, place a 2-quart saucepan on a second burner and add add oil to about 1 inch, approximately 3 cups of oil. Heat to 350 degrees F.
  • Add walnuts to boiling water; reheat to boiling; cook 1 minute. Drain in colander and rinse under hot water.
  • In large bowl, toss walnuts in sugar.
  • When oil is at correct temperature, use slotted spoon to add a portion of walnuts; fry 5 - 6 minutes or until golden, stirring often. With slotted spoon, remove walnuts to coarse sieve placed over bowl to drain; sprinkle with salt; toss lightly to keep walnuts from sticking together. Transfer to waxed paper to cool. Fry remaining walnuts in batches. 
  • When cool, store in tightly covered container.