There is a folk proverb that says, "Eat buds in spring, melons in summer, fruits in autumn, and roots in winter." Time flies so fast, and it's the fruit-eating season again.

Various fruits and nuts have successively taken the C position in the fruit section of major markets. Moreover, just two days ago, at the green food exhibition across the country in the capital of Inner Mongolia, various nuts were the most photographed. Maybe nuts are more popular than fruits.

It is easy to transport. Among them, wild walnuts from Yunnan are the most eye-catching.

Crisp and non-stick amber walnuts ▲Walnuts have high nutritional value and are known as "long live seeds", "longevity fruit" and "treasure of health".

It is rich in unsaturated fatty acids and phospholipids, which have a good health care effect on the brain nerves. It is a favorite snack for pregnant women and children.

Crisp non-stick amber walnuts▲The newly launched walnuts have a purer taste and higher nutritional value. They are very nutritious for making porridge, cooking and making various snacks.

However, my children still like to eat them made into amber walnut kernels, which are sweet and crispy and leave a fragrant mouthful.

When he was young, I often made this kind of snack for him, and he never got tired of eating it. When he grew up, he would never forget it. I happened to buy better wild walnuts and made another copy today.

Crispy non-stick amber walnuts▲Why are they called “amber” walnuts?

In fact, real amber is a transparent resin fossil. It is mostly made of resin from pine plants (commonly known as gum). After dripping, it is buried underground for tens of millions of years and forms a transparent fossil under the action of pressure and heat. If

Resin drips on bees, spiders, beetles and other insects, forming very beautiful amber fossils.

Crisp and non-stick amber walnuts ▲ What we call amber walnut kernels is to imitate the fossils formed by insects wrapped in resin. Sugar is boiled into syrup to imitate the resin and wrapped around the crispy walnut kernels to form a transparent "walnut amber fossil"

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However, if you want the amber walnut kernels to be non-sticky to the touch, crunchy and crunchy when eaten in the mouth, and taste sweet, you must make the syrup right.

The detailed production process will be shared with you who love food. I believe you will know it at a glance. If you have time, you can also make it for your family.

Crispy non-stick amber walnuts ▲ Ingredients required for crispy non-stick amber walnuts: 500g walnuts (with skin), 150g rock sugar, appropriate amount of water. Detailed production process: First, we prepare the ingredients for making this crispy non-stick amber walnuts. I

I used 500 grams of walnuts with skin. After removing the skin, I selected about 250 grams of plump walnut kernels; 150 grams of rock sugar was used to boil the syrup. It is best to use small pieces of rock sugar. If it is polycrystalline rock sugar, it is best to crack it.

Divide into small pieces to facilitate melting in water. It is not recommended to use honey or white sugar instead.

If you want to make more amber walnut kernels, you can double the amount of ingredients.

1. First, use a special tool to open the walnuts with skin and peel out the walnut kernels inside.

At this time, it is not recommended to peel off the thin layer of skin on the surface of the walnut kernels, because its nutritional value is also very high.

▼Walnut kernels, rock sugar▲ 2. Put the peeled walnut kernels into a basin and wash them twice quickly with clean water.

Because walnuts will inevitably be contaminated with dust or bacteria during transportation, and we will inevitably bring in walnut kernels during the peeling process.

Wash quickly to prevent too much water from entering the deep layers of the walnuts. After washing, put it in a filter to filter out excess water.

▼Wash the walnut kernels▲3. You can choose a wok, oven or electric baking pan. I use an electric baking pan, which is heated up and down. Compared with a wok, the frying time can be shortened, and the baking process is also unnecessary.

Keep turning the walnuts.

No need to brush with oil, directly spread the washed walnut kernels on the electric baking pan, cover the lid and turn on the electricity.

▼Roast walnuts with electric baking pan▲ 4. Take another clean and oil-free wok, pour in rock sugar and water. The amount of water should probably cover the rock sugar. Bring to a boil over high heat. After the rock sugar melts, reduce the heat to low. Be careful not to use it at this time.

Use any tool to stir it to avoid turning the sand. Occasionally hold the handle and shake the pot to allow the sugar to be evenly distributed and heated in the water. The rest of the time is to observe. After the rock sugar melts, dense small bubbles begin to appear on the bottom of the pot.

▼Boil the syrup▲As the concentration increases, large bubbles will begin to appear in the sugar water. At this time, the color is still white. If you continue to boil the syrup, the color of the middle part of the liquid will begin to turn yellow.

▼The middle part of the syrup will turn yellow in color▲Continue to boil. As the water evaporates, the yellow color spreads to the entire liquid. At this time, the bubbles become smaller and smaller, and finally become calmer, and the color becomes amber, indicating that the syrup is ready.

▼Boiled syrup▲ 5. During the process of boiling the syrup, don’t forget to observe the walnuts on the other side. They will turn white at first. As the heated water evaporates, the walnuts will become drier and drier. During this period, you can lift the lid and flip with a shovel.

Once the pot cools down, the walnuts will be roasted just right.

▼Roast the walnuts▲6. Pour the cooked walnut kernels that are still warm into the boiled syrup, and stir quickly to make the syrup evenly coat the walnut kernels. At this time, keep the heat at a minimum to prevent the syrup from solidifying, etc.

Turn off the heat after all the walnuts are coated with syrup.