Have you ever eaten milky walnut kernels? It's fragrant, sweet and crunchy, so delicious that you can't stop

Today, Qingdou Mom shares with you the practice of a milky roasted walnut, no need to boil syrup, the method is simpler than amber walnuts, and there is a strong milk flavor, it looks good, it is particularly delicious, one bite is crunchy, and friends who like it can try it!

Wash the prepared 250g walnut kernels, wash off some of the foam on the surface, and remove some bitter and astringent taste, drain the water after cleaning;

Pour the drained walnuts into the milk pot, add 70g of rock sugar, 80ml of milk, 70ml of water, and milk can also be replaced with whipping cream, which has a stronger milky taste;

Turn on high heat to boil the milk, boil the rock sugar first, turn to low heat after the sugar boils, and cook slowly, so that the milk flavor will slowly penetrate into the walnuts, until the water is boiled dry, and the surface of the walnuts becomes bright;

Pour the boiled walnuts on the baking sheet covered with oiled paper, be sure to spread the oiled paper, otherwise the baking tray is not easy to clean, spread the walnuts flat;

Then sprinkle some sesame seeds on top, black or white, preferably raw sesame seeds, because it will be baked for a while, (put the laid walnuts in the oven and bake them at 100 degrees for about 20 minutes;

After baking, the sugar on the surface is still a little slimy, and it needs to be cooled at room temperature for about an hour.

The finished walnut kernels are stored in a sealed bag, which can be stored for about a week, because no preservatives are added, it is not recommended to put them for too long;

Summary of the preparation of creamy roasted walnuts:

1. Raw materials: 250g walnut kernels, 70g rock sugar, 80ml milk, 70ml water, appropriate amount of white sesame seeds;

2. Walnuts contain more fat, and it is not recommended to eat too much at one time, which will affect digestion;

3. It is not recommended to replace the rock sugar here with white sugar, and it is more crispy to make it with rock sugar;