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1
Bring 4 cups water to a boil in a medium saucepan over high heat.
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2
Add the walnuts and salt and boil for 5 minutes.
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3
Drain, rinse under cold running water, and drain again.
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4
Line a rimmed baking sheet with a nonstick baking mat or foil.
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5
Put the sugar and drained walnuts in the same saucepan and bring to a boil over medium heat.
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6
Cook, stirring constantly, until the walnuts have a thick, shiny, sticky coating of melted sugar, about 2 minutes.
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7
The melted sugar should still be clear, not caramelized or browned.
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8
Spread the walnuts out on the baking sheet in a single layer and let cool and dry for 10 minutes.
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9
Fill a saucepan with oil to a depth of 2 inches and heat the oil to 300F.
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10
When the oil is ready, add the walnuts and fry, carefully stirring constantly, until crisp and golden brown, about 4 minutes.
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11
Transfer the walnuts to a fine-mesh sieve set over a bowl and blot dry with paper towels.
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12
Let dry completely in the sieve.
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13
Set the baking sheet aside.
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14
Put 2 tablespoons water in a medium saucepan and bring to a boil over high heat, then stir in the honey and maltose until well blended.
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15
Add the walnuts and sesame seeds and stir well to coat.
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16
Transfer to the lined baking sheet and cool completely.
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17
The nuts can be stored in an airtight container for up to 2 weeks.
