1 ½ cups raw Walnut halves
1 Tablespoon + 1 ½ teaspoons Sugar
1½ teaspoons Sunflower Oil or Walnut Oil (any vegetable oil without a strong taste of its own is fine to use)
¼ teaspoon Mandarin (Red) Essential Oil (50 drops if using a rubber bulb-type eye dropper)
tiny pinch of Sea Salt (a few grains)
Place walnut halves in heavy skillet over low heat. Toast for 10 to 15 minutes stirring frequently so they heat evenly. When done they will look darker only in some spots and a roasting smell will have been experienced for a while. They will taste richer and be crunchier than when raw. 10 – 15 minutes includes time for the pan to heat up.
While the pan is heating, thoroughly mix essential oil into sugar and salt. Use a cereal bowl so you can vigorously stir with a spoon to make sure there are no clumps of essential oil.
After walnuts have toasted pour into large bowl and sprinkle with the vegetable oil. A large bowl is convenient so you can stir easily to completely spread the oil over all the walnuts.
Mix the essential oil/sugar mixture into the walnuts stirring enough to completely cover all nuts with sugar.
When cool place in an airtight container.