PURPOSE: A method for manufacturing walnut hard-boiled food is provided to manufacture walnut hard-boiled food having the taste and nutrients of walnut, and to enable to preserve for a long term in room temperature. CONSTITUTION: Walnut kernel in which the shell is removed is washed and sterilized in boiling water, and taken out of water and dried on a net with hot air. The dried walnut 80-90 weight%, pine-nuts 5-15 weight% and peanut 1-10 weight% are mixed. Spicy red pepper, ginger, onion, spring onion, garlic, Curcuma longa L. and kelp are added to water and heated. The solid ingredients are filtered to manufacture broth. The broth 45-55 weight%, starch syrup 15-25 weight%, soy sauce 20-30 weight%, vinegar 1-10 weight% and plum concentrate 5-10 weight% are mixed to manufacture a seasoning solution. After the seasoning solution is heated, nuts mixture and dried Curcumae longae L. are added and coated with the seasoning solution. The coated nuts and Curcumae longae L. are strained and dried with hot air. [Reference numerals] (AA) Walnut preparing step； (BB) Nut mixing step； (CC) Coating step； (DD) Meat broth mixing step； (EE) Seasoning liquid manufacturing step껍질을 제거한 호두 알맹이를 끓는 물에 세척 및 소독한 후 건져 망에 펼쳐 열풍으로 급건조하는 호두준비단계, 상기 호두 준비 단계의 준비된 호두, 잣 및 땅콩을 혼합하는 견과 혼합단계, 매운 고추, 생강, 양파, 대파, 마늘, 울금 및 다시마를 물에 넣고 끓여 건더기는 걸러 육수를 제조하는 육수제조단계, 상기 제조된 육수, 물엿, 간장, 식초 및 매실농축액을 혼합하여 조미액을 제조하는 조미액 제조단계 및 상기 제조한 조미액을 가열한 후, 견과혼합단계에서의 혼합된 견과와 건조된 울금을 조미액에 투입하여 코팅한 후, 조미액이 코팅된 견과 및 울금를 체에 걸러 열풍건조하는 코팅단계를 포함하여 이루어지는 것이다.
