iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chocolate Chipotle Shortbread

Ingredients:
1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon chipotle chile powder, 1/2 teaspoon cinnamon, 1/8 teaspoon salt, 1 stick unsalted butter, softened, 1/3 cup superfine granulated sugar

Instructions:
Preheat oven to 350°F with rack in middle.
Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.
Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork.
Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).
Warm Herbed Coriander Rice Salad

Ingredients:
1 cup long-grain brown basmati rice, rinsed
1 3/4 cups cold water
3 tablespoons vegetable oil, divided
1 tablespoon coriander seeds, slightly crushed
1/2 teaspoon cumin seeds, slightly crushed
3 garlic cloves, minced
2 medium zucchini (1 1/4 pound), cut into 1/2-inch pieces
1/2 cup chopped mixed herbs such as cilantro, parsley, and mint
1 tablespoon fresh lemon juice
1/2 cup pecans (2 ounces)
toasted and coarsely chopped

Instructions:
Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes. Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes. Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.
Homemade Ginger Beer

Ingredients:
About 1/4 pound ginger, peeled
1 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon active dry yeast
About 2 quarts water
a Microplane grater; a funnel; a clean 2-liter plastic bottle with cap

Instructions:
Grate enough ginger using Microplane to measure 3 1/2 tablespoons, then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding.
Place funnel in neck of bottle and pour in 3 tablespoons ginger juice (reserve any remaining for another use). Add sugar, lemon juice, yeast, and a pinch of salt.
Fill bottle with water, leaving about 1 1/2 inches of space at top. Remove funnel and screw cap on tightly. Gently shake bottle to dissolve sugar.
Let stand at room temperature until plastic feels hard and no longer indents when squeezed, 24 to 36 hours.
Chill ginger beer until very cold.
Guava and Cream Cheese Pastry

Ingredients:
1 large egg
1/2 tablespoon water
6 ounces cream cheese, softened
1 tablespoon sugar
1/4 teaspoon pure vanilla extract
5 ounces guava preserves or paste (about 2/3 cup)
1 tablespoon fresh lemon juice
1 sheet frozen puff pastry (from a 17 1/4-ounce package)
thawed

Instructions:
Preheat oven to 425°F with rack in middle.
Beat egg with a fork, then put 1 1/2 tablespoons egg in a small bowl with water (1/2 tablespoon) and lightly beat to make egg wash.
Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.
Purée guava preserves with lemon juice in cleaned food processor until smooth.
Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.
Roll out pastry on a floured work surface with a floured rolling pin into an 11- by 9 1/2-inch rectangle. Cut rectangle in half crosswise.
Transfer 1 piece of pastry to a sheet of foil. Spread cream cheese mixture in a 3 1/2-inch-wide strip down middle of pastry, leaving 1-inch borders on all sides. Dollop 2 rows of preserves lengthwise on top of cheese mixture, about 1 inch apart.
Fold remaining piece of pastry in half lengthwise and put folded edge nearest you. Leaving a 1-inch border on sides and top of pastry, cut 1 1/2-inch-long slits every 1/2 inch through folded edge to top border.
Brush some of egg wash around filling. Unfold cut pastry and lay over filling. Lightly press edges to seal and brush top of dough with some egg wash. Bake on foil on hot baking sheet until puffed and golden-brown, 25 to 30 minutes. Transfer pastry to a rack to cool completely.
Picadillo Arepa Pie

Ingredients:
1 medium onion, finely chopped, 1 garlic clove, minced, 1 tablespoon olive oil, 1 pound ground beef chuck, 1/4 cup raisins, 3/4 cup tomato sauce, 1/2 cup water, 1/4 cup chopped pimento-stuffed green olives, 1/4 teaspoon ground cumin, 1/4 teaspoon cinnamon, 1 pinch ground cloves, 3/4 cup white arepa flour, 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 stick cold unsalted butter, cut into small pieces, 3/4 cup well-shaken buttermilk

Instructions:
Preheat oven to 450°F with rack in middle.
Cook onion and garlic in oil with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium-low heat, stirring, until onion is softened, 3 to 5 minutes. Add beef and cook over medium heat, stirring and breaking up lumps, just until no longer pink. Stir in remaining ingredients with 1/4 teaspoon salt and 1/8 teaspoon pepper and simmer, stirring occasionally, until thickened, 10 to 15 minutes. Transfer to a 1 1/2- to 2-quart gratin or other shallow baking dish.
Stir together flours, baking powder, baking soda, and salt. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix). Dollop over picadillo and bake until topping is golden and cooked through, about 20 minutes. Let stand 10 minutes before serving.
Zucchini Bacon Fritters With Basil-Mayo Dipping Sauce

Ingredients:
1 cup basil
1 cup mayonnaise
2 tablespoons water
1 teaspoon fresh lemon juice
About 6 cups vegetable oil for frying
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cayenne
3 medium zucchini, chopped
1/2 fresh jalapeño, stemmed and minced (including seeds)
2 tablespoons finely chopped chives
1 large egg, lightly beaten
3/4 cup whole milk
6 slices crisp-cooked bacon, finely chopped
A deep-fat thermometer

Instructions:
Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.
Preheat oven to 200°F.
Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat.
Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated.
Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches.
Serve fritters with basil mayo.
Fudgy Coffee Brownies

Ingredients:
2 sticks (1/2 pound) unsalted butter
5 ounces unsweetened chocolate
2 tablespoons instant-espresso powder
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
1 cup all-purpose flour
1 tablespoon cinnamon
1/2 teaspoon salt

Instructions:
Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
Melt butter and chocolate with espresso powder in a 3-quart heavy saucepan over low heat, whisking until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
Whisk together flour, cinnamon, and salt, then whisk into chocolate mixture.
Spread batter in pan and bake until a wooden pick inserted in center comes out with crumbs adhering, 25 to 30 minutes. Cool completely before cutting.
Classic Sole Meunière

Ingredients:
1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Lemon wedges

Instructions:
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
Poblano, Potato, and Corn Gratin

Ingredients:
3 teaspoons olive oil, divided, 2 large fresh poblano chiles,* stemmed, seeded, cut into 2 x 1/4-inch strips, 1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds, 1 cup frozen corn kernels, thawed, 1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided, 1 1/2 cups half and half, 2 tablespoons all purpose flour, 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper

Instructions:
Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.
Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place pie dish on rimmed baking sheet.
Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.
Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
Beet, Rhubarb, and Orange Salad

Ingredients:
8 2- to 2 1/2-inch-diameter red or yellow beets, 4 of each color if available
4 tablespoons extra-virgin olive oil, divided
Coarse kosher salt
3 cups water
1/2 cup sugar
1 pound trimmed rhubarb stalks, cut diagonally into 1/2-inch-thick slices
3 large oranges
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 teaspoon honey
3 cups watercress sprigs
1 1/4 cups coarsely crumbled feta cheese (about one 7-ounce package)
Fresh chervil leaves (optional)

Instructions:
Preheat oven to 400°F. Place beets on large sheet of foil. Drizzle with 1 tablespoon olive oil; sprinkle with coarse salt. Wrap beets in foil. Roast beets until tender when pierced with fork, about 1 hour. Unwrap and cool beets. Peel, then cut each into 8 wedges.
Bring 3 cups water, 1/2 cup sugar, and pinch of coarse salt to simmer in large saucepan, stirring until sugar dissolves. Add rhubarb. Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy). Using slotted spoon, transfer rhubarb to platter and cool completely. DO AHEAD: Beets and rhubarb can be made 1 day ahead. Cover separately and chill.
Finely grate enough peel from 1 orange to measure 1/2 teaspoon; transfer to small bowl and reserve for dressing. Cut off peel and white pith from all oranges. Working over medium bowl to catch juice and using small sharp knife, cut between membranes to release orange segments into bowl; squeeze membranes to release juice into bowl. Transfer 2 tablespoons orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallot, honey, and remaining 3 tablespoons olive oil into bowl with orange peel and orange juice mixture. Season dressing with coarse salt and pepper.
Arrange watercress, beets, rhubarb, and orange segments on 6 plates. Sprinkle with feta and drizzle with dressing. Garnish with chervil leaves, if desired, and serve.
Moroccan Carrot Soup

Ingredients:
2 tablespoons (1/4 stick) butter
1 cup chopped white onion
1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
2 1/2 cups low-salt chicken broth
1 1/2 teaspoons cumin seeds
1 tablespoon honey
1 teaspoon fresh lemon juice
1/8 teaspoon ground allspice
1/2 cup plain yogurt
stirred to loosen

Instructions:
Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.
Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.
Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.
White-Chocolate-Dipped Strawberries with Citrus Sugar

Ingredients:
2 tablespoons sugar
1/2 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
16 large ripe strawberries

Instructions:
Line baking sheet with foil. Using fingertips, mix sugar and citrus peels in small bowl until sugar is moist. Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water.
Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. Turn berry dipped end up and sprinkle with citrus sugar. Place on prepared sheet. Repeat with remaining berries, chocolate, and sugar. Chill until chocolate sets, about 30 minutes.
Cherry Tomato Pizza Margherita

Ingredients:
1 13.8-ounce tube refrigerated pizza dough
1 tablespoon extra-virgin olive oil
1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper
1 4-ounce ball fresh mozzarella in water (ovoline), diced
4 ounces whole-milk mozzarella, diced
1/3 cup chopped fresh basil leaves plus small leaves for garnish

Instructions:
Position rack in top third of oven and preheat to 425°F. Unroll dough on heavy large baking sheet; pull to about 12x8-inch rectangle, pinching any tears to seal. Fold over edge of dough to make border.
Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.
Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.
Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.
Sautéed Savoy Cabbage with Scallions and Garlic

Ingredients:
1 bunch scallions
2 garlic cloves, chopped
3 tablespoons olive oil
1 pound Savoy cabbage, cored and thinly sliced (8 cups)
1/4 cup water

Instructions:
Chop scallions, reserving white and dark green parts separately.
Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.
Herbed Polenta "Fries"

Ingredients:
Olive oil for brushing
3 1/4 cups cold water
1 cup polenta (not quick-cooking)
1 teaspoon chopped sage
1 teaspoon chopped rosemary
1/2 cup grated Parmigiano-Reggiano
2 tablespoons unsalted butter
cut into bits

Instructions:
Brush an 8-inch square baking dish with oil.
Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.
Preheat broiler. Line a baking sheet with foil and brush with oil.
Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.
Chocolate Marshmallow Eggs

Ingredients:
1/4 cup cornstarch, 1/2 cup plus 1 tablespoon light corn syrup, 1 1/2 cups sugar, 3/4 cup water, 3 tablespoons unflavored powdered gelatin, 2 or 3 drops concentrated natural oil such as peppermint or orange, 4 ounces bittersweet chocolate, tempered

Instructions:
Spray the interior of the egg molds with nonstick vegetable spray. Place the cornstarch in a fine-mesh sieve and lightly dust the interior of the mold, coating evenly. Tap out the excess cornstarch. Set aside.
Place 1/4 cup plus 1 tablespoon of the corn syrup in a heatproof bowl. Set aside.
In a heavy-bottomed saucepan, combine the sugar, the remaining 1/4 cup corn syrup, and 1/2 cup of the water. Clip a thermometer to the side of the pan, and place the pan over medium heat, stirring frequently, until the mixture registers 110°F.
While the sugar mixture is heating, combine the gelatin with the remaining 1/4 cup water in the top half of a double boiler. Place over (not touching) boiling water in the bottom pan and heat, stirring occasionally, for a few minutes, or until the gelatin has melted or "bloomed." Do not allow the mixture to boil.
Pour the hot sugar mixture and the bloomed gelatin into the bowl of corn syrup. Using a wire whisk, beat for about 5 minutes, or until fluffy. Beat in the flavored oil.
Spoon an equal portion of the mixture into each of the prepared molds. Clips the molds together so that the two halves will come together to form an egg shape. Set aside for 8 hours or up to overnight, until very firm.
When set, unclip the molds. The whole egg shapes can be easily tapped from the molds.
Fill a pastry bag fitted with a plain fine tip or a cornet (see tips, below) with tempered chocolate. Decorate the eggs in any design you wish—a child's name, flowers and leaves, or an Easter bunny are just a few ideas. (Or, working with one at a time, place an egg on a dipping fork and dip the entire egg in chocolate, allowing the excess to drip off.) Place on a parchment paper–lined baking sheet to set until the chocolate hardens completely. The eggs should be eaten within 24 hours.
Ricotta Cheesecake with Caramel-Orange Sauce

Ingredients:
1 3/4 cups graham cracker crumbs (finely ground in processor; from about 15 whole graham crackers)
1/4 cup (packed) dark brown sugar
1 tablespoon all purpose flour
1/2 teaspoon coarse kosher salt
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons water
1 1/2 cups organic fresh whole-milk ricotta cheese (about 12 ounces)
3 8-ounce packages cream cheese, room temperature
1/2 vanilla bean, split lengthwise
1 cup sugar
1 tablespoon finely grated orange peel
2 teaspoons vanilla extract
1/4 teaspoon coarse kosher salt
4 large eggs
Caramel-Orange Sauce
9-inch-diameter springform pan with 2 1/2-inch-high sides
Cheesecloth

Instructions:
Position rack in center of oven; preheat to 350°F. Blend graham cracker crumbs, brown sugar, flour, and coarse salt in processor. Add melted butter and 2 tablespoons water; process until crumbs are evenly moistened. Transfer crumb mixture to 9-inch springform pan with 2 1/2-inch-high sides; press mixture firmly onto bottom and 1 3/4 inches up sides of pan. Bake crust until set, about 15 minutes. Cool crust in pan. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
Line sieve with 3 layers of cheesecloth; set over medium bowl. Place ricotta cheese in prepared sieve; wrap cheesecloth around ricotta and squeeze gently to remove excess liquid. Cover and chill overnight (additional liquid will drain from ricotta). Preheat oven to 325°F. Wrap 3 layers of foil around outside of springform pan with crust, covering completely. Using electric mixer, beat cream cheese in large bowl until smooth. Add drained ricotta cheese and beat until blended. Scrape in seeds from vanilla bean; beat until well blended (reserve bean for another use). Add sugar, orange peel, vanilla extract, and coarse salt; beat until smooth. Add eggs 1 at a time, beating until blended after each addition. Transfer filling to baked crust in pan. Place springform pan with cake in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes. Transfer cheesecake to rack and cool in pan 1 hour. Chill cheesecake uncovered overnight.
Using small knife, cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Cut cake into wedges and serve with Caramel-Orange Sauce .
Sweet Walnuts

Ingredients:
10 cups water; plus 6 tablespoons for glaze
12 ounces (about 4 cups) walnut halves
6 tablespoons sugar
5 cups peanut oil

Instructions:
1. Place 5 cups of the water in a pot and bring to a boil over high heat. Add the walnuts and stir. Allow the water to return to a boil and boil for 3 minutes. Turn off the heat and run cold water into the pot. Drain the nuts thoroughly in a strainer. Return the nuts to the pot, add 5 cups of the water, and bring to a boil over high heat. Allow the nuts to boil for 5 minutes, then drain again and set the walnuts aside to dry.
2. This next step requires a wok that is completely free of oil. Place the 6 tablespoons water in the wok and bring to a boil over high heat. Add the sugar and stir to dissolve with a spatula. Bring to boil and stir constantly for 2 minutes. Add the walnuts and continue to stir for about 8 minutes, or until the nuts are coated completely with the sugar syrup and the liquid in the wok has evaporated. As the walnuts become glazed with the syrup, take care to regulate the heat so neither the nuts nor the glaze burns.
3. Turn off the heat. Using a Chinese strainer, remove the walnuts and set aside on a plate. Wash the wok and the spatula with extremely hot water to remove the sugar residue and dry thoroughly.
4. Place the peanut oil in the wok, and heat it to 375ºF on a deep-frying thermometer. Place the walnuts on the strainer and lower them into the hot oil. Fry the walnuts, stirring with the spatula, for about 5 minutes, or until they turn a golden amber brown. Turn off the heat. Scoop the nuts from the oil with the strainer and allow to drain briefly.
5. Spread the nuts on a baking sheet and let cool completely. After 2 minutes, loosen the walnuts so they do not stick to one another. Serve the cooled nuts or transfer them to an airtight container and store as directed in the introduction.