Reviewed: Nov. 4, 2009

My Grandma made these for every holiday and family get together! they are hands down the BEST food, snack, appetizer or whatever you want to call them. Just be sure to fry them long enough or they wont have enough crunch! test one walnut at a time until you find the right fry time then do in small batches. I like extra salt but either way you cant go wrong!

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cookinqueen

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Reviewed: Mar. 8, 2009

Very easy and ohhhh so good! My mom is going to just die when I tell her I can make these myself instead of having to call in for Chinese :) Thanks!

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sonnet

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

Yum! Very easy, if you don't do the stupid things I did! 1. READ the instructions all the way through. My first inclination was to drain them on paper towels. My first (albeit very very small) batch has tiny paper towel pieces stuck to them. 2. Don't use a SMALL saucepan. That's a good way to start your kitchen on fire (I really really didn't burn anything down, I promise). Other than that, easy recipe, delicious snack!! Thanks! *** UPDATE - I made these on Sunday and they were fabulous. On Tuesday, I had a few of the leftovers. Not so fabulous! Be sure to make small batches, what you can eat in one or two days. Beyond that, not so great! I guess these won't be part of my Christmas gift baskets this year =(

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Oct. 30, 2008

My grandma made these every Christmas, I absolutely love them! Glad to find the recipe!

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weebbt

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Reviewed: Jan. 30, 2008

These were a big hit at a recent family party. I doubled the recipe and used half walnuts and half pecans. Think I liked the walnuts better, but both were very good. Thanks for the recipe!

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SHA88

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Reviewed: Dec. 14, 2007

Just finished a batch and Yum! I was so happy to find these--my mom made them every New Year's but we both lost the recipe long ago. The nuts do burn easily. Mine cooked in half the time listed over a very modest medium heat. The salt is optional, but I recommend it because it adds a nice bit of zing. Thanks so much for sharing this! Can't wait to send the recipe off to Mom.

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Novelist Lisa Logan

Cooking Level: Expert

Home Town: Sherman Oaks, California, USA

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Reviewed: Nov. 17, 2006

Highly recommended!! This reminds me of the walnuts that come with sweet fried shrimps that is my husband's favorite at Chinese restaurant. Figuring out the temperature and how long to keep the nuts in the oil was a bit of challenge but I learned after the first batch. This is a great appetizer and very easy and fast to make. Five stars!

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kuratenko

Cooking Level: Intermediate

Home Town: Kanazawa, Ishikawa, Japan

Living In: Mountain View, California, USA

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Reviewed: Jul. 25, 2005

These are so very much like a nationally known brand of "Glazed Walnuts", but, without the sesame seeds. Thanks for the posting and the money savings!

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SELEA

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Reviewed: Jul. 20, 2004

This is very good. I sprinkle toasted sesame seeds when ready to serve. Make sure you watch the walnuts, for they burn pretty fast. I didn't add salt though.

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