Candied Walnuts cooling - Making Candied Walnuts - Robert Lew, Holmesglen TAFE
Candied Walnuts demonstration by Robert Lew, Holmesglen TAFE, Asian cookery teacher.
'Taste of Gold' Holmesglen TAFE Farmers' Markets
Successful Farmers' Market on 30 August
Further information:
Damien Smith, Campus Administrator: 9564 6207
Kate O'Beirne, Senior Educator, Hospitality: 9564 6225
Philip Kennedy, Waverley Marketing Coordinator: 9564 6244
Holmesglen TAFE
Waverley Campus
585 Waverley Rd, Glen Waverley, VIC Australia 3150
map: www.whereis.com/vic/glen_waverley/585_Waverley_Rd
Candied Walnuts
Ingredients:
240g walnuts, shelled
300g sugar
300ml water
vegetable oil for deep frying
Method:
1. Blanch the walnuts in water until the water turns brown. This removes some of the bitter tannins from the walnuts as well as rehydrating them to prevent burning later on.
2. Drain the blanched walnuts.
3. Make a sugar syrup of equal parts sugar and water and add blanched walnuts.
4. Cook over high heat until the syrup becomes thick and bubbly. Reduce heat and continue to cook until the syrup colours slightly and becomes a pale yellow.
5. Heat a wok of oil to 160°C.
6. Drain the walnuts and add to the oil to poach. The oil will continue to caramelise the walnuts.
7. When the walnuts turn dark brown, remove from oil and spread in a metal pan to cool. Separate any walnuts that have stuck together.
Photos:
- Walnuts in caramelised sugar
Candied Walnuts cooling - Making Candied Walnuts - Robert Lew, Holmesglen TAFE
Candied Walnuts demonstration by Robert Lew, Holmesglen TAFE, Asian cookery teacher.
'Taste of Gold' Holmesglen TAFE Farmers' Markets
Successful Farmers' Market on 30 August
Further information:
Damien Smith, Campus Administrator: 9564 6207
Kate O'Beirne, Senior Educator, Hospitality: 9564 6225
Philip Kennedy, Waverley Marketing Coordinator: 9564 6244
Holmesglen TAFE
Waverley Campus
585 Waverley Rd, Glen Waverley, VIC Australia 3150
map: www.whereis.com/vic/glen_waverley/585_Waverley_Rd
Candied Walnuts
Ingredients:
240g walnuts, shelled
300g sugar
300ml water
vegetable oil for deep frying
Method:
1. Blanch the walnuts in water until the water turns brown. This removes some of the bitter tannins from the walnuts as well as rehydrating them to prevent burning later on.
2. Drain the blanched walnuts.
3. Make a sugar syrup of equal parts sugar and water and add blanched walnuts.
4. Cook over high heat until the syrup becomes thick and bubbly. Reduce heat and continue to cook until the syrup colours slightly and becomes a pale yellow.
5. Heat a wok of oil to 160°C.
6. Drain the walnuts and add to the oil to poach. The oil will continue to caramelise the walnuts.
7. When the walnuts turn dark brown, remove from oil and spread in a metal pan to cool. Separate any walnuts that have stuck together.
Photos:
- Walnuts in caramelised sugar