2-1/2 cup California walnut halves or large pieces
3/4 cup sugar
1/3 cup honey
-- Canola oil for deep frying
To make the honey walnuts, put the walnuts in a saucepan, cover with water, and bring to a boil, and drain. Cover again with water, bring to a boil, and drain. Add the sugar and honey to the saucepan with the drained walnuts, stir to combine, then add just enough water to cover the walnuts (about 1 cup). Bring to a boil again, and reduce heat to simmer until the liquid has reduced to a syrup-like consistency; it will also become darker, but don’t let it burn. This can take approximately 30 minutes. Drain the walnuts well, then spread on a plate. As they begin to cool, separate the walnuts so they do not stick together.
In a heavy pan or deep fryer, heat about 2 inches of canola oil to 375ºF. Carefully immerse the walnuts into the oil, and fry for 1 1/2 minutes or until the nuts turn a light toasted color. Do this in three or four batches, if necessary, so the nuts are not crowded in the oil. As the nuts are done, spread them on a plate to cool (not on cloth or paper towels, as they might stick).
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.