Traditional amber walnuts are made by hot frying. According to the low-oil, low-sugar, low-salt, high-fiber “three low and one high” diet principle, this walnut kernel is still not fried. The oven-baked walnut kernel is used to make amber walnut kernel, no matter from the taste or color. Not worse than fried. A healthy snack that doesn't require a drop of oil --- amber walnuts.
Prepare the first peeled walnuts, polycrystalline rock sugar, clear water
Put the walnuts in the middle of the oven at 150° and bake for 8-10 minutes.
The ratio of rock sugar to water is: 1:1 and placed in the pot at the same time.
Use a small fire to open the rock sugar and smash it into a big bubble.
Pick up the golden yellow, turn the fire, quickly pour the walnuts into the mix, sprinkle with sesame and mix well
Prepare a larger flat plate in advance and wipe it with a wet towel to prevent sticking. Walnut kernels are covered with sugar juice and chopsticks are separated in the pot. They are all inseparable and placed on the plate.
1. When baking the walnuts for 5 minutes, turn them twice to prevent baking. 2, the roasted walnuts should be completely cooled and then wrapped in syrup, which is the key to ensure the crisp; 3, after pouring walnuts, turn to micro-heat insulation, which is conducive to rapid mixing and making walnuts covered with sugar juice 4. When choosing a sugar juice, you must choose a small fire to prevent the paste; 5, polycrystalline rock candy block, can be used in a microwave oven for a few seconds, after the furnace is lightly knocked with a knife handle; 6, the walnuts are full of sugar juice to be quickly separated, beginners will feel confused, it does not matter, can not be separated into the plate, can be opened by hand after drying.