Hodo Jeonggwa - Soy Candied Walnuts
Article by Gil "hannaone"
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Image by hannaone: Hodo Jeonggwa
호두정과
Image: Hodo Jeonggwa - Candied walnuts with pecans
Ingredients
1 cup shelled walnuts
Sauce
1 tablespoon soy sauce
2 tablespoons mulyeot or honey
2 teaspoons maesil extract
1 teaspoon rice vinegar
1 teaspoon brown sugar
1 teaspoon grated ginger
Optional Garnish
1 teaspoon white sesame seeds
Directions
Pan Method:
Mix all sauce ingredients in a bowl.
Heat a medium pan or skillet over medium low heat.
Add sauce to the pan and bring to a slow simmer.
Cook until sauce begins to thicken, stirring occasionally.
Add shelled walnuts and stir until well coated.
Cook for another 2 to 3 minutes.
Cool before eating.
Oven Method
Preheat oven to 300F.
Place all sauce ingredients in a bowl and mix well.
Add shelled walnuts and mix until walnuts are well coated
Place parchment paper on a baking sheet
Spread walnuts in a single layer on parchment paper.
Bake at 300 F for about 15 minutes or until golden.
Cool before eating.
Candied nuts may be stored in an airtight container for up to 12 days.
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