6 c. water
4 c. walnuts
1/2 c. sugar
Oil
Salt

In 4 quart saucepan over high heat, heat water to boiling and add walnuts and heat to boiling; cook 1 minute. Rinse walnuts under running hot water; drain. Wash saucepan and 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. Meanwhile in same saucepan over medium heat, heat about 1 inch salad oil to 350 degrees on deep fat thermometer (or heat oil according to manufacturer's directions in deep fat fryer set at 350 degrees). With slotted spoon, add about half of walnuts to oil and fry 5 minutes until golden brown, stirring often. With slotted spoon, place walnuts in coarse sieve over bowl to drain; sprinkle very lightly with salt; toss lightly to keep walnuts from sticking together. Transfer to paper towels to cool. Fry remaining walnuts. Store in tightly covered container. Makes 4 cups. Will keep for about 2 weeks.