Walnuts Caramelized with Grape Molasses

Gerdu-ye sukteh ba shireh-ye angur

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Preparation info
  • Makes:

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • 2 cups shelled walnut halves
  • ¼ cup grape molasses

Method

  1. Heat the walnuts in a wide skillet over medium heat, shaking the skillet frequently, for 5 to 15 minutes until they are toasted. Do not walk away; the walnuts will burn easily.
  2. Line a baking sheet with parchment paper.
  3. Reduce heat to very low and add the molasses, shaking and swirling the skillet for 2 to 3 minutes until the syrup covers all the nuts.