Asian Spiced Nuts Recipes

SPICED NUTS

Steps:

• Preheat the oven to 400 degrees F.
• Spread the nuts out on a large baking sheet. Bake until the nuts are lightly toasted, about 8 to 10 minutes.
• In the meantime, melt the butter in a small saucepan over low heat. Add the remaining ingredients and stir to combine. Transfer the nuts to a serving bowl. Pour in the butter and toss to coat evenly. Serve warm or room temperature.

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

SPICY ASIAN SESAME MIXED NUTS WITH CORN NUTS

Steps:

• For the Asian Sesame Spice Blend: Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt in a small bowl and set aside.
• For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
• Put the egg white in a large bowl and whisk until frothy. Add the corn nuts, cashews, macadamias, pecans and walnuts and toss to coat in the egg white. Add the spice blend and toss to coat again.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
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SWEET AND SPICY CHINESE FIVE SPICE ROASTED ALMONDS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, toss the almonds with the olive oil.
• Spread almonds out on a sheet pan in a single layer. (Keep the mixing bowl handy - you will need it again.)
• While oven heats, mix the spices, salt, and sugar in a small bowl; set aside.
• Bake almonds for 10 minutes.
• Remove pan from oven and carefully pour the hot almonds back into the mixing bowl.
• Sprinkle spices over the nuts and toss well with a spoon.
• Pour the seasoned almonds back onto the sheet pan and return to the oven for 5 minutes.
• Remove from oven and let nuts cool completely on pan.
• Store cooled nuts in a covered container.

CRUNCHY ASIAN SPICED NUTS

Steps:

• Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
• Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with cola and salt.
• Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
• Combine sugar, 5 spice powder, and ginger; add nuts and toss to coat in spices; spread nuts out on the prepared baking sheet.
• Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
• Cool, then break apart nuts and serve.
• Store in an air tight container for up to 3 weeks.

THAI SPICED CASHEW NUTS

Steps:

• Turn the oven to 150°C or 302°F and roast the cashews for 10 minutes. This step is mainly to dry them out a bit as sometimes cashews are quite moist. Alternatively, you could also use pre-roasted cashews with no salt or anything added. Just make sure to keep an even closer look at them when roasting to make sure they don't burn.
• Blend the lime leaves in a spice grinder or chop very finely with a super sharp knife.
• Mix together all the ingredients in a bowl and spread out onto a baking tray lined with good quality parchment paper or a silicone baking mat.
• Turn the oven up to 165°C or 338°F and bake for about 25 minutes or until deep golden brown while giving the nuts a mix every 5 minutes or so. This is to make sure they brown evenly.
• When you are happy with the colour, remove and let them cool down completely before storing in an airtight container in a cool dry place.