5 from 15 votes
EASY Chinese Candied Walnuts (Baked)
These Chinese candied walnuts are made by boiling walnut halves briefly to reduce bitterness, then coating them with sugar, vegetable oil, and sesame seeds before baking. The result is a sweet, crunchy nut snack with a hint of saltiness, achieved with simple ingredients and oven baking instead of frying. The sugar semi-dissolves to form a glazed, textured coating over the nuts.
Prep Time
5 mins
Cook Time
22 mins
Calories:
1918 kcal
Course:
Side Dish, Dessert, Appetizer, Snacks
Cuisine:
Asian, Chinese
Ingredients
- 2 Cups walnuts Ideally walnut halves, if not walnut pieces work too, shelled
- 3½ Tablespoons sugar Brown or white work.
- 1½ Tablespoons vegetable oil
- 1 Tablespoon white sesame seeds untested
- prinkle salt Omit if you don't like sweet-and-salty snacks.
Instructions
- Pre-heat the oven to 350 F/ 177C/ 157C with fan.
Cup of Yum
Reducing the bitterness of the walnuts
- Boil 2 Cups of walnuts in a small pot of water for 3-4 minutes. (You just need enough water to cover the nuts.) Reducing the bitterness will reduce the amount of sugar you need to add, making the snack healthier.
- Use a slotted spoon or sieve the walnuts.
Baking the Nuts
- Place the walnuts on a baking sheet (covered with parchment paper.) Immediately place 3.5 Tablespoons of sugar, 1.5 Tablespoon of oil, 1 Tablespoon white sesame seeds, and a pinch of salt on the walnuts.
- Immediately massage the sugar, oil, and salt into the nuts till the sugar has semi-dissolved, then spread the nuts over the parchment paper in a single layer.
- Place the baking sheet in the oven (once it's reached 350 F/ 177C/ 157C with fan.)
- Bake for 10 minutes, then use oven gloves to carefully remove the tray, give it a shake, turn it around, then return it to the oven. (The walnuts should still be in one layer.) Basically, the part of the tray that was in front should now be at the back of the oven and vice versa. Note: if you don't want the nuts to stick together, make sure they're not touching when you bake them!
- Bake for 10 more minutes, or till golden brown. (It can take up to 10 more minutes to get it nice and golden.)
- Allow to cool then store in an airtight container.
Notes
- You may substitute walnuts with pecans in equal amounts, but almonds are not recommended as they have a sweeter flavor that affects the final taste.
- The noted nutritional information is an estimate and should be used as a guideline only.
Nutrition Information
Calories
1918kcal
(96%)
Carbohydrates
76g
(25%)
Protein
37g
(74%)
Fat
177g
(272%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
124g
(729%)
Monounsaturated Fat
27g
(135%)
Trans Fat
0.1g
(5%)
Sodium
6mg
(0%)
Potassium
1070mg
(23%)
Fiber
17g
(68%)
Sugar
48g
(96%)
Vitamin A
48IU
(1%)
Vitamin C
3mg
(3%)
Calcium
308mg
(31%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 1918
% Daily Value*
| Calories | 1918kcal | 96% |
| Carbohydrates | 76g | 25% |
| Protein | 37g | 74% |
| Fat | 177g | 272% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 124g | 729% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 1070mg | 23% |
| Fiber | 17g | 68% |
| Sugar | 48g | 96% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 308mg | 31% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.