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 - email@example.com ~or- MAD-SQUAD@prodigy.net 10-14-1995 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 5.7mg||0 %|
|Total Carbohydrate 78.5g||23 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 78.4g|
|Protein 0g||0 %|
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Calories per serving: 303
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