Ingredients for Teriyaki Walnuts
- Walnut Halves
- 2 tablespoons sesame seeds
- Frozen Orange Juice Concentrate
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- Light Brown Sugar
- Fresh Ginger
- 1 clove garlic, minced
- Dried Red Chili
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How to Make Teriyaki Walnuts
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Spread 1 cup of walnuts in a single layer on the prepared baking sheet.
- Bake for 10-12 minutes, stirring halfway through, until lightly browned and fragrant.
- Reduce oven temperature to 300°F (150°C).
- Meanwhile, in a large skillet over medium heat, toast 2 tablespoons of sesame seeds until light golden brown (3-5 minutes). Set aside.
- In the same skillet, combine 1/4 cup orange juice concentrate, 1/4 cup soy sauce, 1 tablespoon sesame oil, 2 tablespoons brown sugar, 1 teaspoon grated ginger, 1 minced garlic clove, and 1/4 teaspoon red pepper flakes.
- Bring the mixture to a boil, then add the roasted walnuts. Cook, stirring constantly, until the liquid has almost completely evaporated (about 5-7 minutes).
- Stir in the toasted sesame seeds until the walnuts are evenly coated.
- Spread the walnut mixture in a single layer on the prepared baking sheet.
- Bake at 300°F (150°C) for 8-10 minutes, or until the nuts are glazed and dry.
- Let the teriyaki walnuts cool completely on the baking sheet before transferring to an airtight container. Store at room temperature for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
16g
Fat
10g
Carbs
2g
