September 11, 2018

Green Tea Walnuts

recipe image


Writer Notes: Strolling by the San Francisco Ferry Constructing in the future, I saw a stamp start air the Imperial Tea Court docket selling “inexperienced tea walnuts.” They had been, sadly, equipped out, but I had a tin of matcha (Japanese inexperienced tea powder) at dwelling and I began scheming to catch them myself. These are crunchy, rich, bittersweet, and quite refined. The sugar right here is an imprecise measurement, so in fact feel free to regulate it up or down reckoning on how sweet or bitter it’s good to respect your nuts to be. —ieatthepeach

Food52 Review: WHO: Ieatthepeach cooks, eats, and writes out of San Francisco.


WHAT: A snack to munch on till the ball drops this Novel one year’s.


HOW: Coat walnuts in a combination of egg whites and water, season with Japanese inexperienced tea powder, sugar, and salt, and bake till brown and glistening.


WHY WE LOVE IT: These walnuts, with a flavor more complex than your trudge-of-the-mill candied nuts, are now not too-sweet — and which device that you might maybe also eat more of them without getting bored. The inexperienced tea powder presents pleasantly bitter notes, and next time we catch it, we’ll experiment with adding an further tablespoon or two of matcha for a bigger jolt. —The Editors

Makes: about four cups

  • 3/four

    cup uncooked (demerara/turbinado) sugar, or to style
  • 1

    tablespoon matcha (unsweetened inexperienced tea powder)
  • 1/four

    teaspoon suited sea salt
  • 1

    extensive egg white, at room temperature
  • 1

    tablespoon water
  • 1

    pound (about four cups) uncooked walnut halves
  1. Preheat the oven to 300º F and line a baking sheet with parchment paper. In a slight bowl, whisk together sugar, matcha, and salt. Assign apart.
  2. In a extensive mixing bowl, whisk together egg white and water till thick and foamy but now not stiff. Add nuts and run to coat evenly. Sprinkle the sugar combination over the nuts, and toss but again till evenly lined.
  3. Unfold the nuts in a single layer on the baking sheet. Bake, stirring every 10 minutes or so, for approximately half-hour, or till the nuts are deeply browned and easily dry to the touch. Recall from the oven and let chilly fully on the baking sheet.
  4. As soon as the nuts are cooled, strive in opposition to by and fracture up any stuck-together clumps. Switch to an airtight container and store at room temperature for up to 2 weeks.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Preserve!
  • This recipe used to be entered in the contest for Your Most advantageous Suitable for eating Gift
  • This recipe used to be entered in the contest for Your Most advantageous Recipe with Walnuts

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