Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Savory Ginger-Spiced Walnuts

By , from the Culinate Kitchen collection
Yield 1 cup

Culinate editor’s note: We love this recipe by Georgeanne Brennan, which came to us via the California Walnut Board. Be sure you bake the nuts long enough to brown them but not so long as to blacken them. The recipe can be easily doubled or quadrupled.

Introduction

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.

Ingredients

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

Steps

  1. Preheat oven to 375 degrees.
  2. In a bowl, mix together the sugar, chile sauce, vinegar, lime juice, and ginger.
  3. 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.
  4. Remove nuts with a slotted spoon and place them on a baking sheet lined with aluminum foil.
  5. 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.
  6. Remove from oven and immediately transfer to a plate. Let stand at room temperature until cooled. They will become crunchy.
  7. 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.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There is 1 comment on this item
Add a comment
Unrated
100% recommend this recipe
1. by Emily Futransky on Dec 25, 2010 at 5:31 AM PST

These were super easy to make, and quite delicious. Perfect combo of spicy and sweet. I doubled the recipe for a crowd of 20, and they were gone within an hour!

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice