Skip to main content

Candied Walnut Charoset

4.2

(3)

This slight variation on our traditional Ashkenazi charoset recipe calls for deep-frying the walnuts and coating them with sugar. The nuts stay crispier in the final product and have a pleasant, toasty flavor.

Note:

Sweet kosher wine is available at www.queenannewine.com.

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

1/4 cup sugar
1 1/2 teaspoons ground cinnamon
4 cups vegetable oil
1 cup walnut halves
2 medium apples, peeled, cored, and finely diced
1/3 cup sweet red wine such as Manischewitz Extra Heavy Malaga

Preparation

  1. Step 1

    Line large baking sheet with parchment paper. In medium bowl, whisk together sugar and 1/2 teaspoon cinnamon.

    Step 2

    In large heavy skillet over moderately high heat, heat oil to 350°F. Fry walnuts until golden brown, about 30 seconds, being careful not to burn. Using skimmer or slotted spoon, transfer walnuts from skillet to bowl containing sugar mixture. Toss walnuts in sugar, then spread on baking sheet. Cool 15 minutes, then chop roughly.

    Step 3

    In large bowl, combine nuts, remaining 1 teaspoon cinnamon, apples, and wine. Store, covered, at room temperature until ready to serve.

Read More
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Like lemony baked salmon and strawberry shortcake roll.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Like lemony risotto and tandoori-style cauliflower.
Biscuits and gravy, but make it spring.
Tender, moist chocolate cupcakes stained with Earl Grey tea and topped with a brilliant magenta frosting made from fresh blackberries.