Recipe by Chicagopm
Here is a snack that teriyaki lovers will enjoy.
Top Review by KeyWee
Made these for an Asian appetizer party I hosted and they were a huge hit. Guests called them addictive. Simple to make ahead of time and a great flavor blend. The only thing I changed is that the recipe calls for "2 cloves of ginger, minced". Since there is already fresh grated ginger in the recipe, I thought that the cloves must be garlic, so that's what I used. Will definitely be making these again!
- 4 cups walnut halves
- 3 tablespoons sesame seeds
- 1⁄4 cup frozen orange juice concentrate (thawed)
- 1⁄4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons light brown sugar
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1⁄2 teaspoon crushed dried red chili
Directions See How It's Made
- Preheat oven to 350 degrees.
- Line 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.
- Reduce oven temperature to 300 degrees.
- In a large frying pan over medium heat, toast sesame seeds until pale golden brown, 3 to 5 minutes.
- Set aside in a separate bowl.
- In the same pan, combine the orange juice concentrate, soy sauce, sesame oil, sugar, ginger, garlic and chiles.
- 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 in an airtight container at room temperature for up to 1 week.