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Warm Spiced Cashews

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Yield

Serves 6 (serving size: about 3 tablespoons)

Chinese five-spice powder lends a distinct toastiness to these sweet and savory nuts. They're perfect to whip up as a quick, make-ahead, crowd-pleasing appetizer for holiday entertaining.

Ingredients

  • 2 teaspoons peanut oil
  • 2 teaspoons dark brown sugar
  • 1/2 teaspoon five-spice powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 2 teaspoons water
  • 1 cup roasted, unsalted cashews
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 152
  • fat 12.2 g
  • satfat 2.4 g
  • monofat 6.9 g
  • polyfat 2.3 g
  • protein 4 g
  • carbohydrate 9 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 164 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper.

  2. Heat peanut oil in a medium saucepan over medium heat. Add brown sugar, five-spice powder, cumin, black pepper, red pepper, and water to pan. Stir until sugar dissolves and mixture begins bubbling. Add cashews to pan; cook 2 minutes or until well coated, stirring constantly.

  3. Spread cashews evenly on prepared baking sheet, using 2 forks to separate them and leaving as much room as possible between nuts. Sprinkle nuts evenly with salt. Bake at 350° for 7 minutes or until fragrant. Cool slightly on pan before serving.