Wasabi teriyaki nuts
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Safflower oil |
| 1 | tablespoon | Garlic; minced |
| 8 | ounces | Hazelnuts; shelled |
| 8 | ounces | Raw Brazil nuts |
| 1 | tablespoon | Low-sodium soy sauce |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Freshly cracked black pepper |
| ¼ | teaspoon | Wasabi powder |
Directions
Heat oil in large, heavy nonstick saute pan over medium heat; stir in garlic. When garlic turns golden, stir in nuts; reduce heat to medium. Stir nuts until lightly toasted, about 8 minutes. Remove pan from heat. Drizzle soy sauce over nuts. Sprinkle sugar, black pepper and wasabi over nuts; stir to coat. Spread nuts in single layer on waxed paper to dry. Makes 3 cups of nuts. 13 grams of fat per ⅛ cup serving. | Recipe by: December 1996 Vegetarian Times Converted by MM_Buster v2.0l.
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