1. Wash the prepared 250g walnut kernels, remove some scum on the surface, and remove some bitterness. After cleaning, drain the water; 2. Pour the drained walnuts into the milk pot and add rock sugar.

70g, 80ml milk, 70ml water, milk can also be replaced with light cream, the milk flavor will be stronger; 3. Boil the milk on high heat, and boil the rock sugar first. After the sugar is boiled, turn down the heat and cook slowly.

In this way, the milky flavor will slowly penetrate into the walnuts, until the water is boiled dry, and the surface of the walnuts will become bright; 4. Pour the cooked walnuts onto a baking sheet lined with oil paper, and be sure to cover it with oil paper, otherwise

The baking sheet is difficult to clean, so spread the walnuts flat; 5. Then sprinkle some sesame seeds on top, either black or white, preferably raw sesame seeds, because it takes a while to bake. Put the spread walnuts into the oven to bake, top and bottom.

Bake at 100 degrees for about 20 minutes; 6. After baking, the sugar on the surface is still a bit sticky and needs to be cooled at room temperature for about an hour. After cooling, the walnuts will be very crisp and can be plated.