Traditionally, these crispy sweet walnuts are served as a "starter" appetizer to a Chinese banquet dinner to tease the palate before the first entree. They make wonderful snacks or a perfect cocktail food. PREHEAT OVEN TO 325F. Bring a pot of water to a full boil. Add walnuts, remove from heat and set aside for 3 minutes. Drain walnuts and pat dry. While nuts are hot, toss evenly with sugar and salt to coat. Add oil and mix thoroughly. Spread nuts in 1 layer on a foil-lined baking sheet. Allow the nuts to dry for an hour or until their surface is thoroughly dry. Bake, stirring occasionally, for 8 to 10 minutes or until golden brown. Remove and serve. Store in an airtight container. They will keep for several weeks. Makes 2 Cups
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 4|
|Calories from Fat: 374 (59%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 28.7g|
|Cholesterol 0mg||0 %|
|Sodium 4.9mg||0 %|
|Potassium 265mg||7 %|
|Total Carbohydrate 64.5g||19 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 60.5g|
|Protein 9g||13 %|
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Calories per serving: 631
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