Jeonggwa is a traditional Korean confection made by simmering fruits, roots, nuts, or seeds in a sweet syrup until they become glossy, tender, and lightly candied.  This variation, hodo‑jeonggwa, features split walnuts and pecans, offering a rich, nutty twist on the classic style.


Ingredients
1 cup shelled walnuts
1/4 cup shelled pecans

Sauce
1 tablespoon soy sauce
2 tablespoons mulyeot or honey
2 teaspoons maesil extract
1 teaspoon rice vinegar
1 teaspoon brown sugar
1 teaspoon grated ginger

Optional Garnish
1 teaspoon white sesame seeds

Directions

Pan Method:
Mix all sauce ingredients in a bowl.
Heat a medium pan or skillet over medium low heat.
Add sauce to the pan and bring to a slow simmer.
Cook until sauce begins to thicken, stirring occasionally.
Add shelled nuts and stir until well coated.
Cook for another 2 to 3 minutes.
Spoon out clusters and place on a plate to cool.
Cool before eating.

Oven Method
Preheat oven to 300F.

Place all sauce ingredients in a bowl and mix well.
Add shelled nuts and mix until walnuts are well coated
Place parchment paper on a baking sheet
Spread nuts in clusters on parchment paper.
Bake at 300 F for about 15 minutes or until golden.
Cool before eating.

Candied nuts may be stored in an airtight container for up to 12 days.