Yields about ½ cup

Watch the oil temperature in the wok — if it gets too high, the walnuts will turn black before the sugar has a chance to melt.

½ cup chopped walnut pieces

¼ cup sugar

3 cups oil for deep-frying

• Blanch the walnut pieces in boiling water for 5 minutes to remove their bitter flavor.

• Spread the sugar out on a piece of waxed paper. Roll the walnuts in the sugar. Spread out on a tray and leave overnight to dry.

• Heat oil to 275°F. When oil is hot, add the walnuts. Deep-fry until they turn golden brown. Remove and drain. Cool and store in a sealed container.