Vietnamese Style Chili Garlic Walnuts

1. Preheat oven to 250F. Spread the walnuts out in a single layer on large, rimmed baking sheet; bake for 1 hour. Remove and cool to room temperature.
2. In a large saucepan set over medium-low heat, combine vegetable oil and garlic. Cook for about 10    minutes or until the garlic turns very light golden brown. Remove from the heat;  stir in the sugar and minced chilies. Let stand for 1 minute and strain through a colander reserving both solids and the cooking oil; set both aside.
3. Add the walnuts to the same saucepan, along with the reserved cooking oil and set over low heat.
4. Stirring constantly, sprinkle over the cornstarch, mixing until nuts are well coated. Add the fish sauce; cook for 1 to 2 minutes or until liquids are absorbed. Add the reserved fried chilies and garlic; remove from the heat. Continue to mix for another 5 minutes until walnuts are dry to the touch.
5. Spread the walnuts in a single layer on a large parchment-paper lined baking sheet; let the nuts air dry for 5 to 6 hours or until crispy. Serve with lime wedges on the side (if desired).

Tips:
Nuts can be transferred to an airtight container and stored at room temperature for up to 3 months.

Allergen Information: Walnuts, Fish Sauce