Sesame Curried Walnuts

These curried walnuts are the kind of snack that empties a bowl before dinner even starts. Toasted in sesame oil with curry powder and sesame seeds, then glazed with a quick lemon juice, water, and hot sauce drizzle that clings and dries into a thin, crunchy shell.

The sesame oil does double duty: it’s the cooking fat and a flavor component. Combined with the sesame seeds, it gives every walnut a deep, nutty base that the curry powder and sugar build on.

Let them cool completely before serving. They’re sticky and soft straight from the pan but crisp up as the glaze sets.

Pro Tips

• Keep the heat at medium-low. Walnuts burn fast because of their high oil content, and burnt curry powder tastes acrid and bitter.
• Stir constantly once the curry powder goes in. It needs about 2 minutes to bloom and toast, but it can scorch in seconds if left sitting.
• The lemon-water-hot sauce mixture goes on off the heat. Adding liquid to hot oil splatters, so remove the pan first.

Variations

• Use pecans or cashews instead of walnuts for a milder, sweeter base nut.
• Add a pinch of garam masala or turmeric to the curry powder for a more complex spice blend.
• Toss with dried coconut flakes after cooling for a tropical crunch.