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Savory Ginger-Spiced Walnuts
(recipe, Kim Carlson)
These candied walnuts have a hint of spicy Thai flavors and make a great party or anytime snack. Use them as a topping for salads or an addition to stir-fried vegetables.
- 3 Tbsp. brown sugar
- 3 tsp. red Thai garlic chile pepper sauce or chile garlic sauce
- 1 tsp. rice-wine vinegar
- 2 tsp. fresh lime juice
- 2 tsp. grated fresh ginger (about 1 inch square, peeled)
- 1 cup walnut halves
- Preheat oven to 375 degrees.
- In a bowl, mix together the sugar, chile sauce, vinegar, lime juice, and ginger.
- Put the walnut halves in the bowl and turn them well to coat them. Let stand 30 to 40 minutes, turning from time to time.
- Remove nuts with a slotted spoon and place them on a baking sheet lined with aluminum foil.
- Bake until lightly browned, approximately 8 minutes on one side. Stir once or twice and bake another 5 minutes. Watch the nuts carefully to avoid burning.
- Remove from oven and immediately transfer to a plate. Let stand at room temperature until cooled. They will become crunchy.
- Store in an airtight container for up to 1 week, or freeze for up to 1 month. If frozen, let stand 15 to 20 minutes before serving.