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1
In a medium saucepan, bring 4 to 5 cups of water to a boil over high heat.
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2
Add the walnuts and boil for 5 minutes to remove any bitterness.
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3
Drain, rinse under cold running water and drain again.
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4
Pour 5 cups of fresh cold water into the saucepan and bring to a boil.
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5
Again, add the nuts, cook for five minutes, drain, rinse and drain well.
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6
Let the nuts drain thoroughly on paper towels.
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7
In a wok, bring 1/4 cup plus 2 tablespoons of water to a boil over high heat.
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8
Add the sugar and cook, stirring constantly to dissolve the sugar.
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9
Boil for 1 minute.
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10
Add the walnuts.
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11
Stir until the walnuts are coated with syrup and the remaining liquid in the wok is evaporated, about 4 minutes.
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12
Remove the walnuts and set them aside.
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13
Rinse the wok out with extremely hot water to remove the sugar.
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14
Dry it well.
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15
Heat the oil in the wok over high until it begins to smoke, 350 to 375.
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16
Add the walnuts and fry, stirring occasionally with a wooden spoon or chopsticks to keep the nuts separate, until golden brown, 4 to 5 minutes.
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17
Drain in a strainer and spread out on a plate to cool completely.
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18
Separate, if necessary, as soon as they are cool enough to handle.
