Sesame-Teryaki Roasted Nuts


1 cup Cashews, raw, unsalted

1 ½ cup Almonds, raw, unsalted

3 1/2 tablespoon Orange Juice

3 1/2 tablespoons Soy Sauce

2 tablespoons Maple Syrup

1 tablespoon Rice Wine Vinegar

½ teaspoon ground Ginger

½ teaspoon Cornstarch

3 tablespoons Sesame Seeds


Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with aluminum foil.

In a small sauce pan, combine orange juice, soy sauce, maple syrup, rice wine vinegar, cornstarch, and ginger. Turn the heat to medium and bring to a simmer. When the sauce has thickened slightly (this should only take a few minutes), remove from heat. Toss the nuts and sesame seeds in the sauce ensuring they are thoroughly coated.

Spread the nuts onto a single layer on the baking. Bake for 10-15 minutes. Watch carefully so that they do not burn. Store in an airtight container.

Photographed by Alli Shepherd.