Soak the walnuts in boiling hot water, skin, blanch (scald) repeatedly and dry.
Heat the oil in a wok and fry the nuts in it over a mild heat until they turn a light yellow color. Remove and set aside.
Leaving a tiny bit of oil in the wok, pour in the sugar and let it melt as the heat rises. When it takes on a brown color, quickly fold in the nuts so that they are evenly covered with a layer of sugar. Shape onto a board and separate with chopsticks (watch out… hot…).
Cool before serving.
Stefan Ullmann, Making Chinese, Dishes and their
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