Pu-erh-Glazed Walnuts - Imbibe Magazine Subscribe + Save

Pu-erh-Glazed Walnuts

Earthy pu-erh tea adds a woodsy flavor to these crunchy and sweet nuts.

8 oz. walnut halves
5 ½ oz. granulated sugar
⅓ 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 saucepan, heat the oil to 430 degrees F. Line 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 nuts and let them cool. Store in an airtight container.

From Izakaya: The Japanese Pub Cookbook by Mark Robinson (Kodansha International, 2008)

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend