California Fried Walnuts Recipes

LINDA'S FRIED WALNUTS

Steps:

• Bring a pot of water to a boil, and stir in half the walnuts; reduce heat to medium, and boil for 1 minute. Remove nuts with a slotted spoon, and let drain in a colander set in the sink. Repeat with remaining walnuts. Rinse the walnuts under hot water, and transfer to a mixing bowl. Toss the walnuts with the sugar.
• In an electric skillet with heat set to 350 degrees F (175 degrees C), heat the canola oil. With a metal slotted spoon, place enough nuts to cover the bottom of the skillet; the oil will sizzle and pop, so be careful to avoid spatters. Gently stir the nuts with the spoon. Fry the walnuts until golden brown, about 5 minutes per batch. Transfer the walnuts in clumps to a baking sheet.
• Sprinkle the nuts with salt, and let cool. Store in airtight container.

CHINESE FRIED WALNUTS

Steps:

• Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated.
• Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool.

KALE WITH PANFRIED WALNUTS

Steps:

• Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
• Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
• Serve kale warm or at room temperature.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

SPICED CALIFORNIA WALNUTS

Steps:

• Preheat oven to 225°F and line a large shallow baking pan with foil.
• Combine the egg white and water. Beat until foamy.
• Add the walnuts and toss to coat.
• Pour the mixture into a strainer and let drain 2-3 minutes.
• Combine sugar, cinnamon and allspice in a plastic or paper bag, shaking the bag to mix.
• Add the walnuts; hold the bag shut and shake vigorously to coat the nuts.
• Spread nuts in one layer on the prepared baking sheet.
• Bake for 1 hour, stirring every 15 minutes.
• Cool completely, stirring occasionally and breaking nuts apart if stuck together.
• Don't worry if they stick to the foil, it is easy to peel them off.
• Store in a tightly-capped jar.