Chinese sugared walnuts

• 2 cups plump, unbroken walnut or pecan halves
• 2 teaspoons corn or peanut oil
• 1/2 teaspoon coarse salt such as kosher salt
• 2 tablespoons sugar

1. Put the nuts in a bowl and add boiling water to cover.
2. Let stand 30 minutes.
3. Drain thoroughly and pat dry.
4. Preheat oven to 300 degrees.
5. Spread the nuts out in one layer on a jelly-roll or other flat pan.
6. Place the nuts on the middle shelf of the oven and let bake 30 minutes.
7. Reduce the oven heat to 250 degrees.
8. Turn the pan around in the oven and let bake 10 minutes.
9. Continue baking until nuts are almost dry but with a touch of moistness at the core.
10. Ten minutes before serving, place a wok or heavy skillet over moderate heat and add the oil.
11. Swirl it around and add the nuts.
12. Stir briefly until coated.
13. Sprinkle with salt.
14. Sprinkle with sugar, one teaspoon at a time, shaking the wok and stirring.
15. Cook until sugar melts and caramelizes around the nut halves, about three or four minutes.
16. Serve hot from the pan or while still warm.

unbroken walnut, corn, coarse salt, sugar

Taken from cooking.nytimes.com/recipes/1428 (may not work)