A delightful appetizer combining the sweetness of apricots, the creaminess of flavored cheese, and the crunch of candied walnuts.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking for the walnuts.
Line a jelly-roll pan with foil and spread the walnut halves evenly on it.
Lining the pan makes cleanup easier and prevents sticking.
In a saucepan, combine the brown sugar, ground ginger, kosher salt, soy sauce, dark rum, minced garlic, and Tabasco sauce. Heat over medium heat until the sugar dissolves and the mixture is smooth.
Stir continuously to prevent the sugar from burning.
Pour the sauce over the walnuts, ensuring they are well coated.
Use a spatula to toss the walnuts gently for even coating.
Bake the walnuts in the preheated oven for 15-20 minutes, stirring halfway through.
Keep an eye on the walnuts to prevent overcooking.
Remove the walnuts from the oven and let them cool on lightly oiled foil.
Cooling allows the coating to harden, giving the walnuts a crunchy texture.
In a mixing bowl, combine the softened cream cheese and Amaretto until smooth.
Ensure the cream cheese is at room temperature for easier mixing.
Place a teaspoon of the Amaretto cream cheese mixture on each dried apricot.
Use a small spoon or piping bag for neat application.
Top each apricot with a candied walnut.
Press gently to secure the walnut in place.
Arrange the bites on a serving platter and enjoy!
Serve immediately or refrigerate until ready to serve.
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