Armenian Snack Walnut with Molasses-Mayre yev Axchik Xohanots in English and Armenian

molasses

🥗Healthier: honey

💰Cheaper: maple syrup

Honey is a natural sweetener and often more accessible.

walnuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar texture and flavor, while peanuts are more affordable.

Prepare strong string for stringing the walnuts, tying a knot at the end.

String the walnuts with the flat side facing up for stability.

Use broken or chipped walnuts in the middle of the string for better stability.

Determine the length of the walnut string to be about 30 to 40 centimeters.

Prepare to hang the walnut strings to dry for a couple of days after dipping in molasses syrup.

In a bowl, combine 150 grams of flour, 150 grams of sugar, and 1.5 tablespoons of cornstarch.

Mix the dry ingredients until there are no lumps.

Slowly add 1 liter of water to 300 grams of molasses, mixing to achieve the right consistency.

Heat the molasses mixture in a non-stick pot over medium heat, stirring to prevent sticking.

Add a pinch of ground cinnamon to the mixture, being careful not to add too much to avoid bitterness.

Once the mixture thickens, stir vigorously to achieve a smooth consistency.

If the mixture becomes too thick, add boiling water to thin it out to a desired consistency similar to Nutella.

Keep the mixture warm on low heat to prevent solidification.

Dip the walnut strings into the molasses mixture, ensuring to cover them well and remove excess syrup.

Hang the coated walnut strings to dry, using a nail or saran wrap to prevent sticking while they dry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens