Description
A wonderfully crunchy topping for Ray's Boathouse salad with cranberries and raspberries.
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Directions
Fill a 4 quart pot half full of water and bring to a boil. Add walnuts and boil until they are slightly softened, about 10 minutes. Remove from heat and drain water. In a medium bowl, combine sugars, salt, paprika, cayenne pepper and cumin. Toss walnuts in sugar mixture and set aside to dry, uncovered and unrefrigerated, overnight.
Set up a deep fryer and heat oil to 350 degrees. Deepfry walnuts in small batches until crispy and caramel colored, about 1-2 minutes. Spread on a cookie sheet lined with waxed paper. Cool completely and store in a sealed container.
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Ingredients
 1 pound walnut halves
2/3 cup confectioners' sugar
2/3 cup granulated sugar
1/2 tsp. kosher salt
2 tsp. paprika
1 tsp. cayenne pepper
2 tsp. ground cumin
2 quarts canola oil for frying
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