Yield: Yields 4 cups.
These nuts continue to toast a bit from the intense heat of the glaze, so don’t overbake them. Leave the ginger slices in the nut mixture for a delicious surprise. Pecans or hazelnuts are also great this way.
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I have been making these to pass out for the holidays (instead of cookies) since the recipe was first published, along with "Malabar Pecans" and "Almonds with Parmesan, Rosemary & Fennel". My friends look forward to them every year. I always add grated fresh ginger to the walnut recipe. In the almond recipe I add more fennel seed since I love it.All of these recipes are easy to make, and are yummy.
I've been making these for years. I also use pecans because I like them better. I take them to parties at the holidays and give them as gifts. Easy, do-ahead appetizer. Everybody loves them.
These were SO yummy! I used pecan halves instead of walnuts (only small walnut pieces available in my store) - thanks lobsterwoman for suggesting pecans! I also increased the ginger slices and tabasco (thanks cejh), for a bit more heat. These would make an amazing hostess gift.
I made these tonight for the first time. I love being able to make appetizers days before a party. They were easy and are finger lickin good. Next time I'll do as other reviews have said and increase the ginger and tobasco for a little more heat. Thanks for a great recipe. Linda
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