Savory Ginger Spiced Walnuts

  • Yield: 4 servings
  • Prep: 25 mins
  • Cook: 15 mins


3tablespoons brown sugar
3teaspoons Red Thai Garlic Chile Pepper Sauce or Chili Garlic Sauce
1teaspoon rice wine vinegar
2teaspoons fresh lime juice
2teaspoons grated fresh ginger (about 1-inch square, peeled)
1cup California walnut halves


  1. Preheat an oven to 375F.
  2. In a bowl, mix together the sugar, Thai chili pepper sauce, vinegar, lime juice, and the ginger.
  3. Put the walnuts 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 aluminum foil lined baking sheet.
  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. 

Recipe Courtesy of Georgeanne Brennan


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