Traditionally, these crispy sweet walnuts are served as a "starter" appetizer to a Chinese banquet dinner to tease the palate before the first entree. They make wonderful snacks or a perfect cocktail food. Makes 2 cups.

4 c. water
2 c. walnuts
6 tbsp. sugar
1/4 tsp. salt
1 tbsp. peanut or corn oil

Preheat oven to 325 degrees. Bring a pot of water to a full boil. Add walnuts. Remove from heat and set aside for 3 minutes. Drain walnuts and pat dry. While nuts are hot, toss evenly with sugar and salt to coat. Add oil and mix thoroughly. Spread nuts in 1 layer on a foil-lined baking sheet. Allow the nuts to dry for an hour or until their surface is thoroughly dry. Bake, stirring occasionally, for 8 to 10 minutes or until golden brown. Remove and serve. Store in an airtight container. They will keep for several weeks.