Not something I would ordinarily go out of my way to make, but Maangchi happened to run the recipe right when I was in the middle of drying persimmons this winter and right after I had made a jar of yuzu marmalade with the 1 yuzu I got from my new tree. So, once the persimmons were done, I candied up some walnuts and had at it.
With a cup of sakura blossom green tea (like the one my friends Jen and Jason got me from here), I can’t think of a nicer spring-afternoon snack–except you’ll probably only want to eat a quarter or a half; they’re really rich and sweet!
The Rookery 