Five-spice mixed nuts
By ChatelaineThis article has not been rated yet.
PREP TIME
10 min
TOTAL TIME
50 min
Makes
5 cups
Photo, Erik Putz.
Close out the year with small plates that pack big flavours!
Ingredients
- 4 tsp five-spice powder
- 1/2 tsp cayenne
- 1 tbsp butter
- 1 egg white
- 1 tbsp water
- 1 tbsp brown sugar
- 1 1/2 tsp salt
- 1 1/4 cups unsalted cashews
- 1 1/4 cups skin-on almonds
- 1/4 cup sunflower seeds
- 1/4 cup raw pepitas
- 3/4 cup coconut chips
Instructions
- PREHEAT oven to 300F, then line a baking sheet with parchment.
- TOAST five-spice powder and cayenne in a small frying pan over medium until fragrant, 1 min. Add butter and stir until melted.
- WHISK egg white and water in a large bowl until frothy. Whisk in sugar, salt and spice mixture. Add nuts and seeds and stir until well coated.
- SPREAD mixture evenly onto prepared sheet. Bake, stirring halfway, until nuts are dry, about 40 min. Let cool, then stir in coconut chips. Store in an airtight container for up to 1 week.
Chatelaine Quickies: Cranberry-almond baked brie
Nutrition (per 3 tbsp)
- Calories
- 106,
- Protein
- 3 g,
- Carbohydrates
- 6 g,
- Fat
- 9 g,
- Fibre
- 2 g,
- Sodium
- 135 mg.
