Teriyaki Walnuts

4 cups walnut halves
3 tablespoons sesame seeds
1/4 cup frozen orange juice concentrate, thawed
1/4 cup soy sauce
2 tablespoons Asian sesame oil
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon crushed dried red chilies

Preheat oven to 350F.

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 300F.

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
Source: Diamond of California