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Amaretto Apricots With Walnuts Teriyaki
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 50 min
- Yield
- 50.00 Nibbles
Categories
- Appetizer
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- versatile
Allergens
- Possible Nuts — check ingredient labels
- May contain soy — check ingredients
- Possible Sesame — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 50. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Amaretto Apricots With Walnuts Teriyaki brings together 2 cups walnut halves, 1/4 cup soy sauce, 3 tablespoons dark rum or 3 tablespoons sake in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 50 servings.
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Ingredients
- 2 cups walnut halves
- 1/4 cup soy sauce
- 3 tablespoons dark rum or 3 tablespoons sake
- 2 tablespoons sesame oil
- 1 garlic clove, crushed
- 1 teaspoon ground ginger
- Tabasco sauce
- 1 tablespoon dark brown sugar
- kosher salt
- 2 -5 tablespoons Amaretto (or 1/2 teaspoon almond extract and 2 1/2 tsp. water) or 1 -3 tablespoon Amaretto, to taste (or 1/2 teaspoon almond extract and 2 1/2 tsp. water)
- 1 (8 ounce) package cream cheese, softened
- 1 lb dried apricot halves
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Instructions
Line a jelly-roll pan with foil.
Spread the nuts on the foil lined pan.
Combine the remaining ingredients for the walnuts, except the kosher salt, in a saucepan and heat until the sugar is dissolved.
Pour the sauce over the nuts, making sure to coat them well.
Bake at 350 for 15-20 minutes.
Place the toasted nuts on lightly oiled foil and sprinkle with the salt if desired.
Assembly: Add the Amaretto to the cream cheese and mix well.
Place a teaspoon of the cheese on each apricot and top with a walnut.
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