September 30, 2010
Earthy pu-erh tea provides a woodsy taste to these crunchy and candy nuts.
8 oz. walnut halves
5 ½ oz. granulated sugar
⅓ oz. pu-erh tea, both un-brewed leaves or compressed cake
Vegetable oil for deep-frying
In a sauté pan, lightly toast the tea over low warmth till aromatic. Pulse to a powder in a food processor. In a saucepan stuffed with boiling water, blanch the walnuts for one minute and tension. Toss with sugar whereas sizzling. In a saucepan, warmth the oil to 430 degrees F. Line a baking sheet lined with parchment paper. Deep fry the walnuts till the sugar caramelizes, about 4-5 minutes, then transfer to the baking sheet. Whereas sizzling, sprinkle with the tea powder and toss properly. Separate the nuts and let them chilly. Retailer in an airtight container.
From Izakaya: The Eastern Pub Cookbook by Model Robinson (Kodansha World, 2008)
