Five-Spice Nuts with Soy Sauce and Sesame
Danny Kim
Store the finished nuts in an air-tight container to prevent stickiness.
Recipe information
Yield
8 Servings
Ingredients
1 tablespoon vegetable oil
2 star anise pods
1 cinnamon stick
1 tablespoon Sichuan peppercorns
1 teaspoon fennel seeds
1 tablespoon light brown sugar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
Pinch of ground cloves
3 cups cashews
2 teaspoons black sesame seeds
Preparation
Step 1
Preheat oven to 325°. Heat vegetable oil in a large skillet over medium heat and cook star anise pods, cinnamon stick, peppercorns, and fennel seeds, stirring, until fragrant, about 1 minute. Remove from heat and add brown sugar, soy sauce, toasted sesame oil, cloves, and 1 Tbsp. water, stirring to dissolve sugar. Add cashews and toss to coat.
Step 2
Spread mixture in an even layer on a rimmed baking sheet and sprinkle with black sesame seeds. Bake, tossing once, until nuts are golden brown and no longer sticky, 15–25 minutes.
Nutrition Per Serving
Calories (kcal) 340 Fat (g) 28 Saturated Fat (g) 5 Cholesterol (mg) 0 Carbohydrates (g) 18 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 8 Sodium (mg) 160
