Icing Walnuts
1.
Paper-skinned walnuts, without weighing, first peel off the skin.
2.
Bake the middle layer in a preheated oven at 190 degrees for about 5 minutes, and the walnuts will be crispy.
3.
Take it out and let it warm, it's easy to peel. Peeling can reduce astringency. It doesn't matter if it is clean.
4.
Weigh the processed walnuts, about 375 grams. Prepare some sugar and water. The ratio is 1:2. See if you like addition and subtraction.
5.
Pour into a non-stick pan, (a non-stick pan is best, otherwise it will not be easy to handle after the sugar sticks to the pan.) Just try my new light pressure non-stick pan
6.
Heat over medium-low heat until the sugar melts. The size of the bubbles from the sugar water is very uniform, indicating that the pot body is heated very evenly.
7.
Stir slightly with a silicone spatula and cook until the syrup turns slightly yellow. The sugar water splashed on the side of the pot will turn white into frosting, indicating that the frosting is ready. This pot is very easy to observe and will not burn the sugar.
8.
At this time, pour in the processed walnut kernels. Stir-fry quickly until the sugar juice is evenly coated on the walnuts, and stir-fry the water to dry.
9.
The pan is clean and not sticky at all. My silicone spatula is covered with icing sugar. It won't be easy to clean.
10.
It's ready to be served when it's cooled thoroughly.
11.
If you can't finish it, you can store it in a tin.
Tips:
1. Roast the walnuts, crispy and delicious. Without an oven, you can use a wok to fry until fragrant.
2. The skin of the walnut kernel can be removed or not, to reduce the astringency and taste better.
3. Don't cook the syrup for too long, just slightly yellow.
4. After the syrup is evenly hung, stir fry until there is no moisture and it becomes frosting. It can be stored for a long time after cooling and sealing.
5. It is best to use a non-stick pan, otherwise it will stick to no friends. But don’t worry, add water to the pot and heat it to clean it.
