Fired Dried Walnuts & Pecans
We've adapted a well loved recipe from friend the late Barbara Tropp, the original is from page 105 of her book, The Modern Art of Chinese Cooking.
Ingredients
- 8 oz (2 cups) plump walnuts halves
- 2 tsp Lucero Arbequina or other EVOO
- 2 Tbsp granulated sugar
- 8 oz (2 cups) plump pecan halves
- ½ tsp Jacobsen Pure Kosher Sea Salt
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