How to make amber walnut kernels

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 then bake them on high heat for another 10 seconds. They are basically cooked. Set them aside to cool and become crispy.

2.

Crush the large rock sugar into small pieces on the other side and pour it into an oil-free pan.

3.

Add water to the pan, turn on low heat, and slowly boil 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.

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

5.

Use two chopsticks to dip into the sugar color. After pulling it apart, filaments will appear, which will soon become hard and brittle, indicating that the sugar has been boiled to this extent.

6.

Turn off the heat, pour the walnut kernels into the pot, and stir-fry quickly while 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 it cannot be eaten.

7.

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

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.

9.

The prepared amber walnut kernels can be eaten directly, or they can be sealed and placed in a cool and dry place. They can be stored for about a month.

Amber walnut kernel finished product picture