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Photo © 2008 by Masashi Kuma
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Earthy pu-erh tea adds a woodsy flavor to these crunchy and sweet nuts.
8 oz. walnut halves
5 1/2 oz. granulated sugar
1/3 oz. pu-erh tea, either un-brewed leaves or compressed cake
Vegetable oil for deep-frying
In a sauté pan, lightly toast the tea over low heat until fragrant. Pulse to a powder in a food processor. In a saucepan filled with boiling water, blanch the walnuts for one minute and strain. Toss with sugar while hot.
In a large saucepan, heat the oil to 430 degrees F. Have ready a baking sheet lined with parchment paper. Deep fry the walnuts until the sugar caramelizes, about 4-5 minutes, then transfer to the baking sheet. While hot, sprinkle with the tea powder and toss well. Separate the walnuts and let them cool completely. Store in an airtight container.
From Izakaya: The Japanese Pub Cookbook by Mark Robinson (Kodansha International, 2008)
Learn more about the history, culture and flavor of pu-erh.
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