Chinese-Style Honey Soy Walnuts


125 g/4 oz/1 cup walnut halves
3 tablespoons liquid honey
2 teaspoons light soy sauce
4 tablespoons caster sugar oil for frying


Peel the walnut halves and dry them on paper towels. Combine honey and soy sauce, pour over the walnuts in a bowl and leave for 1 hour, stirring now and then, turning the nuts over in the mixture. Drain walnuts, leave for 15 minutes to dry, then toss in sugar to coat.

Frying method: Heat oil in a wok. Turn heat low, add the walnuts and fry for 2-3 minutes, stirring and turning the walnuts constantly until they are golden brown and the sugar coating forms a glaze. Pour into a wire strainer then spread on a plate to cool, keeping pieces separate. Use within a day or two.

Baking method: The nuts may also be placed on a baking tray lined with non-stick baking paper and roasted in oven at 180 degrees C (350 degrees F) for 10 minutes. If non-stick paper is not available, transfer walnuts to a lightly oiled plate as soon as possible, or the melted honey and sugar, when cold, will harden and stick the nuts to the tray.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)