Sesame candied walnuts from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 352) by Kian Lam Kho and Jody Horton

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Notes about this recipe

  • Kduncan on January 15, 2020

    Needed to get rid of some of the dregs of a few walnut bags, so I figured this would be an easy way to do it. The recipe is really simple, and the addition of the toasted sesame oil and sesame seeds was great. Great on salads and as an afternoon snack. Would highly recommend.

  • L.Nightshade on February 21, 2016

    I always slightly dread making anything that’s candy or candied, but this was surprisingly easy. No luck finding walnut halves, for some reason, but we had a big jar of mixed nuts so I used those. After roasting, the nuts are set aside while the sugar is melted. Because this was part of our dinner for vegans, I used an organic sugar, which was slightly golden to begin with, so I used the hard crack test instead of watching until the sugar turned yellowish. At that point, the nuts, sesame oil, and sesame seeds are added. The nuts are spread out on parchment which has had a brush of sesame oil. I’m, sadly, not supposed to be eating sugar, but I did taste one, and it was delicious! And of course the nuts have that toasted sesame oil aroma that is nearly hypnotic to me, so it was nice just having them around. There were none left at the end of the evening, fortunately, for I surely would have been tempted.

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