Make the candied walnuts: In a medium saucepan combine 1cup walnut pieces, 1cup water, and 3/4cupsugar. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to medium and continue cooking, stirring frequently, until the sugar syrup thickens and begins to brown and coat the walnuts (watch carefully so it does not burn).

Line a rimmed baking sheet with parchment paper or aluminum foil. Pour the candied walnuts onto the prepared sheet and spread them into a single layer with a fork so the pieces do not touch. Let the walnuts cool and dry for 20 to 25 minutes.

While the walnuts cool, heat the oil: Pour vegetable oil into a heavy-bottomed pot to a depth of 2 to 3 inches and heat to 350°F (use a thermometer). If you do not have a thermometer, heat over medium-high until a small amount of batter sizzles and rises immediately when added.

Prepare the tempura batter using the 10ounces tempura mix, following the package directions. Use the batter immediately after mixing.

Pat 1pound shrimp (peeled and deveined, tails removed) dry with paper towels. Dip each shrimp into the prepared tempura batter, coating completely.

Fry the shrimp in batches (a few at a time) so they do not stick together or lower the oil temperature too much. Carefully add battered shrimp to the hot oil and gently move them so they cook evenly. Remove any loose bits of batter that float away. Fry until golden and cooked through, about 2 minutes per batch (adjust slightly for shrimp size).

Transfer fried shrimp to a wire rack set over a baking sheet or to a paper-towel–lined plate to drain briefly.

Make the sauce: In a small bowl combine 1tablespoon honey, 1tablespoonsweetened condensed milk, 2teaspoons lemon juice, and 3tablespoons mayonnaise. Stir until smooth.

Place the drained shrimp in a large bowl, drizzle the sauce over them, and gently toss to coat, taking care not to break off the tempura crust.

Sprinkle the candied walnuts over the sauced shrimp and serve immediately.