Total time: 30 minutes, plus dehydrating time | Makes about 1 pound bar nuts
Note: Adapted from a recipe by chef Ari Taymor at Alma at The Standard in West Hollywood. To make the kimchi powder, dehydrate kimchi leaves on the medium setting until dried and crisp, several hours up to overnight; grind the leaves to a powder using a coffee or spice grinder.
- 1 ¾ cups sugar
- 1 ¾ cups water
- 1 pound raw cashews
- 1 teaspoon salt, or to taste
- 1 ½ teaspoons kimchi powder, or to taste
- ¾ teaspoon espelette powder, or to taste
Step 1In a heavy-bottom saucepan, combine the sugar and water and bring to a simmer to create simple syrup. Reduce the syrup by 1/3.
Step 2Add the nuts and simmer in the syrup until softened and the syrup coats the cashews, about 14 minutes. Remove from heat and strain, discarding the syrup. Spread the cashews out to cool.
Step 3Place the nuts in a large bowl and season with the salt, kimchi powder and espelette powder. Taste and add additional seasoning if desired.
Each of 8 servings:
Calories 400; Protein 10 grams; Carbohydrates 39 grams; Fiber 2 grams; Fat 25 grams; Saturated fat 4 grams; Cholesterol 0; Sugar 25 grams; Sodium 308 mg
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