Instructions: Bring a pot of water to the boil.

Add the walnuts and cook for about 10 minutes to blanch them.

Drain the nuts in a colander or sieve and then pat dry with kitchen paper and spread them on a baking tray.

Sprinkle the sugar over the walnuts and roll them around in the sugar to cover them completely. Put the tray of sugared walnuts into an oven which has been heated to a low temperature and switched off.

Let them dry for at least 2 hours.

Heat the oil in a deep fat fryer or wok to a moderate heat.

Fry a batch of the walnuts for about 2 minutes or until the sugar melts and the walnuts turn golden. (Watch the heat to prevent burning.)

Remove the walnuts from the oil with a slotted spoon or strainer.

Sprinkle them with some of the sesame seeds and lay them on a cake rack to cool. (Do not drain them on kitchen paper as the sugar will stick to it when it dries.)

Deep fry and drain the rest of the walnuts in the same way. Once cooled the caramel walnuts can be kept in a sealed glass jar for about 2 weeks.

Serve them warm or cold.

The first time I had this delicious snack was at a Beijing restaurant in Hong Kong and I was determined to learn how to make them. As it turned out they were surprisingly easy. The shelled walnuts must be blanched first to rid them of any bitterness. They are then rolled in sugar left to dry for several hours then deepfried to caramelise the sugar coating. Finally they are rolled in sesame seeds. The result is a classic contrast of tastes and textures. They can be served cold or hot and they are perfect with drinks.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.