Caramelised Walnuts

The first time I had this delicious snack was in Beijing and I was determined to learn how to make them. As it turned out, they were surprisingly easy. The shelled walnuts must be blanched first to rid them of any bitterness. They are then rolled in sugar, left to dry for several hours, then deep-fried to caramelise the sugar coating. Finally, they are rolled in sesame seeds. The result is a classic contrast of tastes and textures.

(We selected this recipe by Ken Horn because these