Soy sweet nuts

soy-candied walnuts

In the past couple years, salt has taken on culinary heights as an accompaniment to chocolate, ice cream and caramel candies. The flavors work because salt contrasts sweetness. Fleur de sel and gray salt are the typical stars, but one form of sodium has been overlooked: soy sauce. Think about it: soy sauce is aged for months until malty/caramel flavors develop. It actually pairs very well with sugar.

For this candied walnut recipe, soy sauce and molasses are boiled down to create a robust glaze. These nuts are fantastic with broccoli, caramelized onions, ice cream or straight out of your hand. Be sure to drain the glaze well, or it will remain sticky and slightly messy. If that happens, store them in the fridge to harden.

Soy Sauce-Candied Walnuts

by Michel Nischan for O, The Oprah Magazine

2 cups walnut halves
1/4 cup molasses
2 Tbsp tamari or soy sauce

Preheat oven to 350°F. In a small saucepan, combine walnuts, molasses and tamari; bring to a boil. Reduce heat and simmer 5 minutes; drain nuts well in a sieve set over a bowl. Spread walnuts on a baking rack coated with cooking spray set over a cookie sheet. Bake until browned, 8 to 10 minutes. Remove and let cool.

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  1. jenjen said,

    that sounds like an interesting recipe, using soy sauce in an unconventional way. I must try these some time

    June 12, 2006 at 9:13 pm

  2. gus00gus said,

    oh…. this is brilliant. and simple. and brilliant…

    June 17, 2006 at 4:05 am

  3. Orang said,

    Can Oprah go wrong?

    September 8, 2006 at 2:47 am