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4 c. walnuts, pecans or other
1/2 c. sugar
cooking oil

Measure nuts. Bring water to a boil in a large sauce-
pan. Add nuts and boil for 1 minute. Have set to one side a
shallow pan with 1/2 cup sugar in it. Drain nuts, rinse under
hot running water. Drain well, then immediately turn nuts into
pan with sugar, turning until sugar dissolves and coats the
nuts (may take 5 minutes, allowing pan to sit and stirring
Meanwhile, clean same large saucepan (3 quart) and bring
to deep frying temperature about 1 inch of cooking oil in it.
Add half of the nuts and fry until golden brown. Drain with
slotted spoon and place on foil in a single layer, stirring so
nuts separate. Immediately salt nuts lightly with shaker and
stir again. Allow to dry and cool completely before storing in
an airtight container. Nuts should be shiny and hard on the
outside, crunchy. If they have not been fried long enough,
they will stay sticky or chewy on the outside.

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