Candied Walnuts

Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.

Boil 6 cups water in a medium saucepan. Add the walnuts and boil for 3 minutes. Drain the walnuts in a colander, but do not dry them. Transfer the nuts to a medium-sized bowl. While they are hot, sprinkle the sugar over them and fold it into the nuts with a wooden spoon until the sugar melts. Add the oil and mix well.

Spread the walnuts in a single layer on the baking sheet. Roast for 10 minutes, give them a stir with your wooden spoon, and roast for another 10 minutes, until the nuts start to brown and look toasty. Let the walnuts cool for 30 minutes. You can keep them in a sealed container at room temperature for 2 or 3 days.