Teriyaki Walnuts
Sweet and savory teriyaki walnuts are coated with sugar and spices, then baked to a crunchy finish, making them perfect for snacking or gifting.
Ingredients
Instructions
- In a 15 x 10-inch jelly roll pan, mix well the confectioners sugar, ground ginger, and garlic salt.
- Set aside.
- In a large bowl, with a fork, beat the egg whites with the teriyaki sauce until blended.
- Using a rubber spatula, stir in the walnut halves until well coated.
- Transfer the coated walnuts to the prepared jelly roll pan.
- Stir with a spatula until the nuts are coated with the sugar mixture.
- Bake in a preheated 250°F oven.
- Stir occasionally until the coating is dry.
- Store airtight for up to 3 weeks.
Tips & Substitutions
For a sweeter touch, consider adding a pinch of cinnamon to the sugar mixture. If you’re looking for a healthier option, you can substitute the sugar with a sugar alternative like stevia or erythritol. To make this recipe quicker, use pre-made teriyaki sauce. Ensure the walnuts are fresh for the best flavor, and stir them gently to avoid breaking.
Serving Suggestions
These teriyaki walnuts make a delightful snack on their own or can be served as a topping for salads, particularly those with Asian flavors. They pair beautifully with dishes like Herb Corn Bread or can be enjoyed alongside a warm cup of tea, reminiscent of Old-Fashioned Tea Cakes. Consider using them as a crunchy garnish for stir-fried vegetables.
Storage & Reheating
Store leftover teriyaki walnuts in an airtight container at room temperature for up to three weeks. They will maintain their crunchiness if kept away from moisture. If you want to refresh them, you can briefly reheat them in the oven at a low temperature for a few minutes, but be careful not to overdo it.
Nutrition & Diet Analysis (per serving)
Each serving of Teriyaki Walnuts contains roughly 1062 calories, with 48g protein, 209g carbohydrates, and 10g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (121% of the Daily Value), and protein (95% of the Daily Value). Note that it is relatively high in sodium, at 1599mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of walnuts?
Yes, you can substitute walnuts with pecans, almonds, or cashews. Each nut will bring a different flavor and texture to the dish, but keep in mind that cooking times may vary slightly based on the nut used, so monitor them closely while baking.
Is there a vegan option for this recipe?
Certainly! To make the teriyaki walnuts vegan, replace the egg whites with aquafaba, the liquid from canned chickpeas. Whip it until frothy and use it in the same way as the egg whites. This will help bind the teriyaki sauce to the nuts just as effectively.
What can I do if the coating isn't sticking well?
If the coating isn't sticking well, ensure that the walnuts are completely coated with the egg and teriyaki mixture before transferring them to the sugar mixture. You can also try letting the coated walnuts sit for a few minutes to allow the coating to set before proceeding to the sugar mixture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).