Amaretto Apricots With Walnuts Teriyaki

• Walnuts
• 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
• Assembly
• 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

1. Line a jelly-roll pan with foil.
2. Spread the nuts on the foil lined pan.
3. Combine the remaining ingredients for the walnuts, except the kosher salt, in a saucepan and heat until the sugar is dissolved.
4. Pour the sauce over the nuts, making sure to coat them well.
5. Bake at 350 for 15-20 minutes.
6. Place the toasted nuts on lightly oiled foil and sprinkle with the salt if desired.
7. Assembly: Add the Amaretto to the cream cheese and mix well.
8. Place a teaspoon of the cheese on each apricot and top with a walnut.

walnuts, walnut halves, soy sauce, dark rum, sesame oil, garlic, ground ginger, tabasco sauce, brown sugar, kosher salt, almond, cream cheese, apricot halves

Taken from www.food.com/recipe/amaretto-apricots-with-walnuts-teriyaki-197580 (may not work)