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
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
4 cups vegetable oil
1 cup walnut halves
2 medium apples, peeled, cored, and finely diced
1/3 cup sweet red wine such as Manischewitz Extra Heavy Malaga
Directions
Line large baking sheet with parchment paper. In medium bowl, whisk together sugar and 1/2 teaspoon cinnamon.
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.
In large bowl, combine nuts, remaining 1 teaspoon cinnamon, apples, and wine. Store, covered, at room temperature until ready to serve.
