Candied Chinese Fried Walnuts

Begin by placing the walnuts in a medium-sized cooking vessel, which we'll refer to as a stock pot. Next, cover the walnuts with water and bring them to a boil for 2 minutes, after which you should strain the mixture but avoid rinsing it. Transfer the walnuts to a bowl and mix them with sugar while they're still warm, ensuring they're evenly coated.

Now, heat 3 inches of oil in a large cooking pot over medium-high heat. When the oil reaches its shimmering point, test the heat by frying a single nut - if it starts to sizzle immediately, you know the oil is ready.

Fry 1/3 of the batch of walnuts at a time, uncovered, for approximately 4 to 5 minutes. During this time, periodically toss the nuts to ensure even cooking. Once you've fried all of the walnuts in this manner, use a slotted spoon to transfer each batch to a cookie sheet to cool. Finally, season the walnuts with salt to taste and break them apart when they've cooled completely.