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2 c Walnut halves, raw
1 c Peanut oil
1 tbsp Sugar

Blanch walnut halves for 30 seconds; drain. While still slightly damp, dredge nuts in Sugar. Spread them out to dry. Heat oil in wok to about 200 degrees, or until a test walnut browns in about 30 seconds. If walnut is too dark, oil is too Hot. Deep-fry nuts, 1/2 cup at a time. Sugar will melt and form a thin, hard outer shell. Cool and cover until ready to serve

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