+
0 (0)

Appetizers

Bar nuts with dehydrated kimchi

Bar nuts with dehydrated kimchi
Glenn Koenig / Los Angeles Times

Kitchen gadget fads come and go, but every now and then an appliance outlives a trend. The Robot Coupe, an industrial food processor with a tireless engine, and the Vitamix, the Ferrari of blenders, are as commonplace as pots and ... Read more

Total time: 30 minutes, plus dehydrating time | Makes about 1 pound bar nuts
  • 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.

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.

HAVE YOU TRIED


Grilled Nutella and pecan pound cake 'sandwiches'
Grilled Nutella and pecan pound cake 'sandwiches'

Cucumber granita
Cucumber granita

Blanquette de veaux in traditional style
Blanquette de veaux in traditional style

Spring ragout of baby carrots
Spring ragout of baby carrots

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Buttermilk soup with radishes and peppery green oil
Zucchini, feta and basil frittata
Angelini beet salad
Byaldi

Byaldi

(0)