{"id":2545,"date":"2011-08-05T07:37:29","date_gmt":"2011-08-05T07:37:29","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2545"},"modified":"2011-08-05T07:37:29","modified_gmt":"2011-08-05T07:37:29","slug":"betrunkene-walnusse","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/05\/betrunkene-walnusse\/","title":{"rendered":"Betrunkene Waln\u00fcsse"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n250 g Waln\u00fcsse<br \/>\n100 g Kandiszucker<br \/>\n25 g Honig<br \/>\n15 g kandierte Cassiabl\u00fcten (k\u00f6nnen auch weggelassen werden, wenn sie nicht zu bekommen sind)<br \/>\n2 EL Reiswein<br \/>\nSesam<br \/>\n1 TL anger\u00fchrte St\u00e4rke<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nSesam trocken anr\u00f6sten. Waln\u00fcsse mit kochendem Wasser \u00fcberbr\u00fchen, etwas stehen lassen, sch\u00e4len, sauber absp\u00fclen. Kandis mit 100 ml Wasser erhitzen, bis er sich gel\u00f6st hat, Honig zugeben. In einem sauberen Topf 200 ml Wasser erhitzen, die Honig-Zuckerl\u00f6sung zugeben, mit dem Schneebesen schaumig schlagen, Waln\u00fcsse, Zimtbl\u00fcten und Reiswein zugeben, eine Weile kochen lassen, mit der anger\u00fchrten St\u00e4rke andicken, kurz aufkochen lassen, Waln\u00fcsse herausfischen, trocknen lassen und mit dem Sesam bestreuen.<br \/>\nWeil das sehr langsam geht, ist es praktisch, sie im Backofen auf einem mit Pergamentpapier belegten Blech bei geringer Hitze trocknen zu lassen (aufpassen, da\u00df sie nicht anbrennen)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 250 g Waln\u00fcsse 100 g Kandiszucker 25 g Honig 15 g kandierte Cassiabl\u00fcten (k\u00f6nnen auch weggelassen werden, wenn sie nicht zu bekommen sind) 2 EL Reiswein Sesam 1 TL anger\u00fchrte St\u00e4rke Zubereitung Sesam trocken anr\u00f6sten. Waln\u00fcsse mit kochendem Wasser \u00fcberbr\u00fchen, etwas stehen lassen, sch\u00e4len, sauber absp\u00fclen. Kandis mit 100 ml Wasser erhitzen, bis er &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/05\/betrunkene-walnusse\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[39,190],"tags":[203],"class_list":["post-2545","post","type-post","status-publish","format-standard","hentry","category-snack","category-susspeise","tag-walnuss","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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M\u00e4rz 2014","format":false,"excerpt":"Zutaten 50 g Schwarze asiatische Bohnen Salz 275 g Broccoli 300 g M\u00f6hren 125 g Zuckerschoten 200 g Shiitake-Pilze 250 g Chinakohl 50 g frische Ingwerwurzel 2 gro\u00dfe Knoblauchzehen 50 g Walnusskerne 20 g Sesamsaat ungesch\u00e4lt 200 ml H\u00fchnerfond (Glas) 2 EL Sojasauce 2 EL Dunkles Sesam\u00f6l 1,5 Bund Koriandergr\u00fcn\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3153,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/18\/dreifarbige-seide\/","url_meta":{"origin":2545,"position":3},"title":"Dreifarbige Seide","author":"Steffen","date":"18. 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