Amber walnut kernels

Overview

December is about to enter, and the Spring Festival is just around the corner. Many housewives have begun to prepare New Year's goods. Candies and snacks are indispensable when making New Year's goods. From the sticky melons on the 23rd day of the twelfth lunar month, to the candied haws and shaqima that are loved by adults and children, as well as various shredded dishes, braised pork, etc., they are all made through the process of boiling sugar. The ingredients for boiling sugar are very simple, that is, white sugar or rock sugar and water. However, if you want to make the sugar without turning it white and without burning the pot, and you can succeed in one go, there are still some tips on controlling the heat and judging the condition of the sugar. The picture above is the amber walnut kernel I made by boiling rock sugar to make it look crystal clear, sweet and crunchy, and especially delicious. Next, I will use the method of making amber walnut kernels to tell you in detail how to boil sugar syrup and fry the sugar color at home. Walnuts have the functions of strengthening the stomach, calming the nerves, and tonifying the brain, and are a common nut snack in many families. However, walnut kernels eaten raw have an astringent taste, and it is troublesome to peel them one by one. If you peel too many at one time, they will easily become damp and deteriorate. Turn it into crispy amber walnut kernels, which not only taste better, but also last longer. The traditional way to make amber walnut kernels is to fry the walnut kernels first and then coat them with sugar color (shai). This method is relatively greasy and troublesome. Here we first mash the walnut kernels in a microwave oven, then fry them with rock sugar until they turn into sugar color, wrap them up, and let them cool until they become crispy, non-sticky, and non-astringent.

Tags

• snacks
• afternoon tea
• old rock candy
• walnut kernels
• water

Ingredients

Steps

1. 1 Prepare rock sugar and walnut kernels. Place the raw walnut kernels on a flat plate and spread them out, put them in the microwave and bake them on high heat for 30 seconds. Turn them over and bake them on high heat for another 10 seconds. They are basically cooked. Set them aside to cool and become crispy.

   

2. 2 On the other side, break the large rock sugar into small pieces and pour them into an oil-free pan.

   

3. 3 Add water to the pan, turn on low heat, and slowly simmer the rock sugar until there are no particles. Do not stir the sugar liquid during this process to avoid sanding and turning it white.

   

4. 4 Continue to simmer over medium heat. At first, large white and transparent bubbles will appear, and then they will turn into small white bubbles, and finally form light golden dense small bubbles as shown in the picture, just like the feeling of foaming beer. That's it at this point, reduce the fire to a low flame.

   

5. 5 Dip two chopsticks into the sugar color. When you pull it apart, filaments will appear, which quickly become hard and brittle, indicating that the sugar has been boiled to this extent.

   

6. 6 Turn off the heat, pour the walnut kernels into the pot, and stir-fry quickly while it's hot. After the sugar is boiled, turn off the heat and use the remaining heat in the pot. If the sugar is boiled too much, the color of the sugar will turn black and have a bitter taste, and you cannot eat it.

   

7. 7 Place the walnuts dipped in sugar on non-stick oil paper and let cool. It quickly solidified into crispy amber walnut kernels.

   

8. 8 If you are making a large amount at one time and there is no time to separate them, you can spread the sugar-coated walnut kernels as flat as possible.