Air-Fryer Korean Candied Walnuts (2 Servings)

Boil the walnuts for 5 minutes in enough water to cover them, rinse briefly, and drain in a sieve.

Heat 70 mL water with 3 tbsp sugar and 1/2 tbsp oligosaccharide syrup until dissolved and slightly thickened.

Add the drained walnuts and coat gently over low heat, then turn off the heat.

Spread in one layer in the air-fryer basket. Air-fry at 180°C for about 5 minutes, checking early for scorching.

Let the coated walnuts cool completely on a heat-safe plate until the syrup sets before serving.