Five-spice mixed nuts
By Chatelaine
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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.
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Nutrition (per 3 tbsp)
- Calories
- 106,
- Protein
- 3 g,
- Carbohydrates
- 6 g,
- Fat
- 9 g,
- Fibre
- 2 g,
- Sodium
- 135 mg.