Honeyed Sesame Walnuts
from https://www.latimes.com/

Crackly sweet walnuts coated with sesame seeds are the best part of a classic Cantonese shrimp stir-fry. Those nuts are hard to make — they’re boiled, then deep-fried, then tossed in bubbling caramel. This version tastes the same but is far easier. A long, slow bake in the oven helps the honeyed glaze and seeds cling to the nuts, which become light and crisp. Just be sure to stir them often as they cool so that they don’t clump together.

FMM: This makes a lot of nuts. I would cut the recipe back to at least 2 cups of nuts. I have a similar recipe for sesame glazed pistachio nuts that are mixed in with popcorn. For reference, that one uses 3 tablespoons extra-virgin olive oil, 2 tablespoons sugar, 2 tablespoons toasted sesame seeds, along with seasonings for 2 cups of nuts. All but the nuts are heated in order to dissolve the sugar. The nuts are then added and then baked in the oven for 10 minutes. I made that recipe using 1 1/2 cup of nuts because that is what I had (I did not change the amount of the other ingredients) and it was plenty for mixing in with the popcorn.

I used the measurements in ( ) are for making 1 cup of walnuts.

1/4 cup honey (1 Tbsp.)
1/4 cup granulated sugar (1 Tbsp.)
1/4 cup grape seed or other neutral oil (1 Tbsp.)
1 teaspoon ancho chile powder* (1/4 tsp.)
2 teaspoons kosher salt (1/2 tsp.)
1 1/2 pounds walnuts (about 7 cups) (1 cup)
1/4 cup white sesame seeds (1 Tbsp.)
1/2 teaspoon freshly ground black pepper (1/8 tsp.)

*You can make your own ancho chile powder by grinding dried chiles in a spice grinder. Remove the stem and seeds before grinding. One (2-ounce) package dried chiles will contain 2 to 4 dried chiles, depending on their size, and will yield about 1/4 cup ancho chile powder.

Heat the oven to 275 degrees. Line a rimmed baking sheet with parchment paper.

Whisk the honey, sugar, oil, chile powder and 1 teaspoon salt in a large bowl. Add the walnuts and sesame seeds and toss to evenly coat. Spread in an even layer in the pan.

Bake, stirring every 20 minutes, until golden brown and glazed, about 1 hour. Immediately sprinkle evenly with the black pepper and remaining 1 teaspoon salt.

Slide the parchment off the pan onto a cooling rack and cool, stirring the nuts often to keep them separate, until crunchy and room temperature.

Variation
Spicy Honey Sesame Walnuts: Increase the ground ancho chile powder to 1 tablespoon.