Total Time
Prep 10 mins
Cook 40 mins

I found this in an old Fine Cooking Magazine. The smell of these baking is phenomenal.


  1. Preheat the over to 300°F.
  2. Combine all ingredients but walnuts in a saucepan and simmer over low heat for 2-3 minutes. Put the walnuts in a large bowl, pour on the glaze, and toss to coat.
  3. Line a rimmed baking sheet with foil and spread the walnuts in a single layer. Bake 30-40 minutes, stirring and scooping up the glaze to cover the walnuts at least every 10 minutes.
  4. When walnuts look almost dry, they're done. Slide the walnuts, still on the foil, onto a wire rack and let them cool completely.
  5. You may want to pull out the ginger pieces.
Most Helpful

Hands down, this was the favorite of the ladies in my Red Hat Society group when I made a few varieties to take with me. I think next time, I may use some brown sugar to up the sweet factor and possibly use pequin peppers for some heat.

tracytrebilcox January 22, 2011

Auntie Cookie, you are a genius. I made these tonight. I'm looking towards my holiday baskets. These were wonderful! I used all the ginger and didn't take it out, (couldn't see it!), and I figure it's a good eye-popper for those lucky ones who get it! I used parchment paper to bake these because I could just see myself with torn foil...UGH! I am not a big walnut fan, but these taste leafy and crisp...I really like them! Oh, by the way, I used the full amount of hot pepper sauce, (Tapatio, we don't care much for Tabasco), and next time I think I will use more, maybe twice more, for more kick. Great recipe, Aunt Cookie, a keeper and winner!

Chef PotPie September 13, 2006