| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Frugal03 | 8 | Servings | |
INGREDIENTS
| 1 | lb | Walnut meats, halved |
| 4 | c | Peanut oil, for deep-frying |
| === THE SYRUP === | ||
| 2 | c | Water |
| 1 | c | Sugar |
| 2 | Whole Star anise | |
| 1 | Cinnamon stick | |
| 3 | T | Honey |
INSTRUCTIONS
Preheat the oven to its lowest temperature, then switch it off. Bring a 2-quart saucepan filled three-fourths full of water to a boil. Add the walnuts and blanch for 2 minutes. Remove the nuts from the pan and drain, discarding all water. Mix the syrup ingredients together in the same saucepan. Bring to a simmer and add the nuts. Lightly boil, uncovered, for 10 minutes or until the syrup begins to thicken. Remove the nuts with a slotted spoon and place on a baking pan and dry in the warmed oven for at least 2 hours. Heat the oil in a deep fryer or wok to about 360 degrees. Fry the nuts in small batches for about 2 minutes or until the nuts turn dark brown. Do not allow them to burn. Remove to a tray and allow to cool. This recipe serves 8. Comments: A delightful appetizer from China. It is great with cocktails or may be served as part of the first appetizer course. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-15-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-14-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.4mg
Potassium: 13.9mg
Carbohydrates: 31.9g
Fiber: <1g
Sugar: 31.4g
Protein: <1g