6 c. water
4 c. walnuts, shelled
1/2 c. sugar
salad oil and salt

In 4-quart saucepan over high heat, heat water to boiling. Add walnuts and heat to boiling. Cook 1 minute. Rinse walnuts under running hot water and drain. In a large bowl, with rubber spatula, gently stir warm walnuts with sugar until sugar is dissolved. (May need to let set 5 minutes.)

Meanwhile, heat about 1-inch salad oil to 350°F. With slotted spoon, add about 1/2 the walnuts to oil. Fry 5 minutes or until golden brown, stirring often. With slotted spoon, place walnuts in coarse sieve over bowl to drain. Sprinkle lightly with salt. Toss lightly. Cool on wax paper. Store covered.