Jaggery-Caramelized Walnuts

Recipe courtesy Anjum Anand
TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: 15 min
Cook: 10 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 3 1/2 ounces jaggery,* chopped or pounded into smallish pieces
  • 2 ounces walnut halves, shells removed
  • *Can be found at specialty Asian and Indian markets and online.
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Directions

Put the jaggery into a small pan and heat gently, stirring frequently, until the jiggery is melted and smooth. Add the walnut halves and stir to coat evenly.

Spread the walnut halves onto a sheet of baking or parchment paper or an oiled plate, working quickly before the jaggery starts to harden. If it does, return to the heat for a few seconds, or until it is melted again. Allow the mixture to cool completely, and then break into pieces. Store the pieces in an airtight container until needed. Serve as a snack or sprinkled over desserts and yogurts.

Notes

Jaggery is an unrefined, dark, hard sugar sold in blocks. Supermarkets have started to stock it, but it's a softer, more watery version of the real thing. Either will work, but the darker one has a more molasses-like flavor.

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