Teriyaki Walnuts
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Serves/Makes: 4 cups
Ready in: 30-60 minutes
- 4 cups walnut halves
- 3 tablespoons sesame seeds
- 1/4 cup frozen orange juice concentrate, thawed
- 1/4 cup soy sauce
- 2 tablespoons Asian sesame oil
- 2 tablespoons light brown sugar
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon crushed dried red chilies
Preheat oven to 350 degrees F. Line a large baking sheet with foil or parchment paper. Spread walnuts in an even layer. Bake, stirring once or twice, until lightly browned and fragrant, 10 to 12 minutes. Set aside baking sheet for later. Reduce oven temperature to 300 degrees F. In a large frying pan over medium heat, toast sesame seeds until pale golden brown, 3 to 5 minutes. Scrape sesame seeds onto a plate and set aside. In the same pan, combine the orange juice concentrate, soy sauce, sesame oil, sugar, ginger garlic and chilies. Bring to a boil. Add walnuts and cook, stirring, until liquid has evaporated. Add sesame seeds, stirring to coat evenly. On the baking sheet, spread walnut mixture in a single layer. Bake until nuts are glazed and dry, 8 to 10 minutes. Let cool. Store airtight at room temperature up to 1 week.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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