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Teriyaki Walnuts

From: "Nuts"

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  • 4 cups Diamond Walnut Halves
  • 3 tablespoons sesame seeds
  • ¼ cup frozen orange juice concentrate, thawed
  • ¼ cup soy sauce
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons light brown sugar
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • teaspoon crushed dried red chilies


Preheat oven to 350. 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 300.

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 chilies. 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

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