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.
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
How to Make It
Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper.
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.
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.
Made this recipe exactly as written. It was hard to stop at just a few cashews, these are quite tasty! Next time I'll be cutting back a bit on the cumin, which was a bit too strong for my taste. A hit at our party, I could see making this as a holiday gift.
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