6 c. boiling water
4 c. nuts of one's choice
1/2 c. sugar
Salad oil
Salt

Can be made up to 2 weeks before serving.

Heat water to boil in 4-quart saucepan. Add walnuts, cook 1 minute. Drain, rinse under running hot water, drain again, dry well.

In large bowl, with rubber spatula, gently stir warm walnuts with sugar until sugar is dissolved. If necessary, let mixture stand 5 minutes to dissolve sugar. In saucepan, heat 1 inch oil to 350 degrees or use deep fat fryer. With slotted spoon, add 1/2 nuts at a time. Fry 2-3 minutes or until golden, stirring often.

With slotted spoon, place nuts over sieve or colander to drain and sprinkle very lightly with salt. Toss lightly to keep from sticking. Transfer to paper towels to cool. Store in lightly covered container. Makes 4 cups.

Thermometer is needed to test oil temperature (350 degrees).