Bar nuts with dehydrated kimchi

Time 30 minutes
Yields Makes about 1 pound bar nuts
Bar nuts with dehydrated kimchi
(Glenn Koenig / Los Angeles Times )

In a heavy-bottom saucepan, combine the sugar and water and bring to a simmer to create simple syrup. Reduce the syrup by 1/3.


Add the nuts and simmer in the syrup until softened and the syrup coats the cashews, about 14 minutes. Remove from heat and strain, discarding the syrup. Spread the cashews out to cool.


Place the nuts in a large bowl and season with the salt, kimchi powder and espelette powder. Taste and add additional seasoning if desired.

Adapted from a recipe by chef Ari Taymor at Alma at The Standard in West Hollywood. To make the kimchi powder, dehydrate kimchi leaves on the medium setting until dried and crisp, several hours up to overnight; grind the leaves to a powder using a coffee or spice grinder.

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