Borrowed directly from the pages of the magnificent cookbook “Nuts: Sweet and Savory Recipes… from Diamond of California”
Food scientists tell us that the reason we love teriyaki flavor is that it’s a perfect balance of the four basic tastes: sweet, salty, bitter and sour. We discovered that adding a fifth – the toasted, buttery flavor of walnuts – makes teriyaki even more irresistable. Let the teri-snacking begin.
- 4 c walnut halves
- 3 Tbsp sesame seeds
- 1/4 frozen orange juice concentrate, thawed
- 1/4c soy sauce
- 2 Tbsp Asian sesame oil
- 2 Tbsp light brown sugar
- 2 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp crushed dried red chiles
Preheat oven to 350F. 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 300F.
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 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 airtight at room temperature up to 1 week.
Yields 4 cups.
Deborah Palmer of A Movable Feast tested this recipe with deluxe mixed nuts – delicious!