Unlike the ubiquitous tamari almond, these are glazed, not dusted, and have a great brittle-like, salty crunch. And they are versatile: They are just as delicious sprinkled over vanilla ice cream as they are incorporated in savory Asian dishes.
Makes 2 cups.
2 cups raw walnut halves
¼ cup soy sauce
1 tablespoon unsalted butter, melted
2 tablespoons sugar
1. Preheat the oven to 225 degrees. Line a baking sheet with parchment paper. Place all the ingredients in a large bowl and toss until the nuts are well coated.
2. Transfer the nuts to the prepared sheet and arrange in a single layer. Place in the oven and cook, stirring occasionally, until golden, 30 to 35 minutes.
3. Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.
If you’re sipping: Serve with an Asian lager-type beer.
From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)