This slight variation on traditional Ashkenazi charoset 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.
Ingredients
Makes about 3 cups
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.
Sweet kosher wine is available at www.queenannewine.com.
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Reviews (1)
Back to TopAs a converted Jew I have tried several different recipes for Charoset trying (in vain) to outdo my mother-in-law. After 12 years of trying, this recipe had both my husband and his sister secretly telling me that it was the best they had ever had. They claimed it was their mother's recipe taken up several notches. Thanks Epicurious!
Anonymous
Phoenix, AZ
4/12/2008
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