- Roast walnuts in a clean, dry wok over a gentle, low heat for 8-10 minutes. Remove and leave aside to cool completely.
- Heat sugar and water in a non-stick saucepan, stirring till the sugar dissolves. When the liquid starts to boil, stop stirring but allow the liquid to brown slightly.
- Remove saucepan from the flame, then stir in the walnuts and toss quickly to mix. Sprinkle in the sesame seeds. Pour walnuts out onto a piece of parchment baking paper and allow to set.
- Store in an airtight container when completely cooled.
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