How to make amber walnut kernels 1. Prepare old 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. On the other side, break the large rock sugar into small pieces 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 until large white and transparent bubbles appear at first, then turn into small white bubbles, and finally form light golden dense 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. 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. Turn off the heat, pour the walnut kernels into the pot, and stir-fry quickly while it is 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. Place the walnut kernels 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 each one, you can spread the sugar-coated walnut kernels as flat as possible.

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