how to use walnut oil

CANDIED WALNUTS WITH MAPLE SYRUP

These maple syrup-sweetened candied walnuts are the perfect balance of sweet and salty! Whether you’re looking for a homemade gift or a tasty addition to salads and snack mixes, these walnuts are a hit. With just three ingredients and less than 10 minutes of prep time, they’re super easy to make!

INGREDIENTS

  • 1 cup walnut halves
  • 1 tablespoon salted butter
  • 3 tablespoons pure maple syrup

INSTRUCTIONS

  • Preheat a skillet over medium heat and prepare your ingredients. Line a baking sheet with parchment paper and keep it close by.
  • Once the skillet is hot, add the butter and melt it, stirring with a heatproof silicone spatula.
  • Add the maple syrup and stir quickly to combine with the melted butter.
  • Toss in the walnuts and stir well to coat them with the butter and maple syrup mixture.
  • Stir frequently to prevent burning and ensure the walnuts are evenly coated.
  • Cook for 3-5 minutes, continuing to toss often. Be careful, as the mixture can burn easily.
  • Once the walnuts are toasted and coated, transfer them immediately to the prepared parchment paper. Use the spatula to separate any clusters.
  • Let the walnuts cool to room temperature before serving.
  • Once cooled, store them in an airtight container or freezer bag.

NOTES

  • Storage: Store in an airtight container for up to 1 week at room temperature, 3 weeks in the fridge, or 3 months in the freezer. Be sure the walnuts are completely cooled before storing to prevent moisture buildup, which can spoil them.
  • With honey: For a honey version, simply replace the maple syrup with an equal amount of honey. Keep in mind, honey burns more easily than maple syrup, so watch the skillet closely.
  • With brown sugar: Substitute brown sugar for the maple syrup by using 4 tablespoons of brown sugar in place of the 3 tablespoons of maple syrup. Follow the same recipe instructions.

PANDA EXPRESS HONEY WALNUT SHRIMP

This copycat recipe for Panda Express Honey Walnut Shrimp is quick and easy to make! Featuring a creamy, silky honey sauce and a secret batter that keeps the shrimp perfectly crispy—even after being coated in sauce—this dish is a must-try. The shrimp is fresh and crunchy, just like your favorite tempura, paired with sweet, caramelized walnuts in every bite.

If you enjoy this recipe, be sure to check out my keto Kung Pao Shrimp, Black Pepper Chicken, and General Tso’s Shrimp—homemade takeout classics loved by all!

INGREDIENTS

  • 1 lb extra-large shrimp, peeled and deveined
  • 2 large egg whites, whisked
  • 8 tbsp potato starch, tapioca starch, or 4 tbsp whey protein isolate
  • ⅓ to ½ cup avocado oil
  • ½ cup walnuts, unsalted (whole or chopped)
  • 1 bulb scallion, chopped

Honey Walnut Shrimp Sauce:

  • 4 tbsp mayo
  • 1 tbsp honey or keto honey
  • 2–2.5 tbsp evaporated milk or sugar-free coconut condensed milk

INSTRUCTIONS

  • Prepare the Shrimp:
    • Butterfly the shrimp by making a shallow slit along the back (spine).
    • Set up your workspace with separate bowls for egg whites and potato starch, plus a large plate to hold the prepared shrimp. Dip each shrimp into the egg white, then coat evenly in potato starch. Place on the plate until all shrimp are coated.
  • Heat the Oil:
    • Heat avocado oil in a stainless steel or cast iron pan with high walls over medium-high heat.
    • After about 3 minutes, test the oil by inserting a wooden chopstick; if bubbles form around it, the oil is ready (350°F/177°C). Alternatively, use a thermometer.
  • Fry the Shrimp:
    • Work in batches, shallow-frying shrimp for about 3 minutes per side or until golden brown. Transfer cooked shrimp to a wire rack to keep them crispy and let excess oil drain.
  • Make the Sauce:
    • In a bowl, whisk together mayo, honey, and evaporated milk (or coconut condensed milk) until smooth.
  • Sweeten the Walnuts:
    • Toss walnuts with 2 tbsp of the prepared sauce until coated.
  • Assemble and Serve:
    • Arrange fried shrimp on a large serving plate, top with the sweetened walnuts, and drizzle with additional honey walnut sauce. Garnish with chopped scallions and serve hot.

NOTES

  • Remove any brown bits in the oil with a fine mesh sieve to prevent shrimp from turning dark.
  • For air frying, follow the instructions from an air fryer bang bang shrimp recipe.
  • Use evaporated milk for an unsweetened option. Substitute with coconut condensed milk for a dairy-free or keto version.
  • Skip mayo by combining honey and evaporated milk directly for the sauce.
  • To make candied walnuts, boil equal parts sugar and water to create a syrup, add walnuts, stir for 3 minutes, then transfer to a sheet pan to cool.