Chinese Fried Walnuts Recipe Reviews - Allrecipes.com (Pg. 3)
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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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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Photo by 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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Photo by kuratenko

Cooking Level: Intermediate

Home Town: Kanazawa, Ishikawa, Japan

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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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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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Cooking Level: Intermediate

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