2 c. shelled walnut halves
1/4 c. soy sauce
3 Tbsp. rice wine
2 Tbsp. Toasted Sesame Oil
1 clove garlic, pressed
1 Tbsp. finely grated fresh ginger
2 tsp. Asian hot sauce (like hot Thai chili sauce)
1 Tbsp. dark brown sugar
2 Tbsp. Amaretto liqueur
1 - 8 oz. pkg. cream cheese, softened (low fat is fine)
1 lb. dried apricot halves
Preheat oven to 350 degrees F.
To prepare nuts, line a jelly-roll pan with parchment paper. Spread nuts over paper. Heat other walnut ingredients in a saucepan until sugar dissolves. Pour over nuts, coating well. Bake nuts 15-20 minutes stirring occasionally. While still hot, remove nuts to a tray covered in foil or parchment paper sprayed with cooking spray or oil.
To make apricots, combine cream cheese and Amaretto in a medium bowl until well-mixed and fluffy. Place a small spoonful of cream cheese mixture on each apricot half. Top with a Teriyaki walnut half.
Watch these sweet and savory little appetizer bites fly off your buffet and finger food display!