- 1 ½ lbs Gala or Fuji apples (about 4 medium apples)
- 5-6 tbsp sweet kosher wine
- 1 tbsp honey (use agave to make vegan)
- 1 ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp allspice
- Salt to taste
- 1 cup raw walnuts (no shell)
- ½ egg white
- 3 tbsp sugar
- ¼ tsp salt
- ¼ tsp cayenne
- Dash cinnamon
- Dash nutmeg (optional)
- 1. Peel and core the apples, then chop them fine. I usually put them in a food processor and pulse a few times till they're chopped fine but with texture. Careful, it's easy to over-chop if you go this route and you could end up with applesauce!
- 2. Place the chopped apples in a bowl. Stir in 5 tbsp sweet kosher wine, honey, cinnamon, ginger, allspice and a pinch of salt (to taste). Taste the mixture; if you feel it needs more moisture or sweetness, add a bit more kosher wine. The wine will be soaked up a bit as the charoset marinates, but you don't want it puddling too much at the bottom of the bowl... a little puddling is fine.
- 3. Cover the bowl, place in the refrigerator, and allow the mixture to marinate for 24 hours.
- 1. Preheat oven to 300 degrees F. Separate egg white from yolk, then pour half of the egg white into a mixing bowl (just eyeball this, it doesn't half to be exact). Use a whisk to beat the egg white till frothy, then beat in the sugar, salt, cayenne, cinnamon and nutmeg. Add the walnuts to the egg mixture and stir till the walnuts are fully coated in the seasoned egg white mixture.
- 2. Spread the walnuts out on a baking sheet lined with parchment paper. Bake for 15-20 minutes till crisp. Remove sheet from the oven and allow the nuts to cool on the sheet.
- 3. Pour the candied nuts onto a cutting board and roughly chop them into smaller pieces.
*Original recipe: https://toriavey.com/toris-kitchen/apple-cinnamon-charoset-candied-walnuts/