3 tablespoons brown sugar
1 tablespoon red Thai garlic chile pepper sauce or chili garlic sauce
1 teaspoon rice wine vinegar
2 teaspoons fresh lime juice
2 teaspoons grated fresh ginger root
1 cup California walnut halves
MIX the sugar, chile pepper sauce, vinegar, lime juice and ginger root together in a bowl. ADD walnuts and stir to coat. SET aside for 40 minutes, turning occasionally. REMOVE nuts with a slotted spoon and spread on a baking sheet lined with aluminum foil. BAKE walnuts in a preheated 375° oven for 8 minutes. REMOVE from oven, STIR and BAKE another 3 to 5 minutes. CHECK after 3 minutes to prevent burning. REMOVE walnuts from oven; immediately transfer to a plate. COOL. STORE nuts in an airtight container at room temperature up to 1 week; FREEZE up to 1 month.
Makes 4 servings.
PER SERVING: 250 calories | 20 grams total fat | 7 grams protein | 15 grams carbohydrates | 125 milligrams sodium | 2 grams dietary fiber