| • | Place walnuts in a medium stock pot.
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| • | Cover with water and boil for 2 minutes.
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| • | Strain, but do not rinse.
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| • | Transfer to a bowl and toss with sugar, while still hot, until well coated.
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| • | Heat 3 inches of oil in a large saucepan, over medium-high heat.
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| • | When oil appears to shimmer, fry 1 nut to test for heat.
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| • | Nut should begin to sizzle immediately.
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| • | Fry 1/3 batch of nuts at a time, for 4 to 5 minutes, uncovered.
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| • | Toss nuts before each batch and repeat.
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| • | Using a slotted spoon, transfer each batch to a cookie sheet to cool.
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| • | Season to taste, with salt and break apart when cool.
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| • | Chinese Fried Walnuts are ready. |
