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.

Laraine Perri
Recipe by Cooking Light

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Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 6 (serving size: about 3 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper.

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  • 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.

Nutrition Facts

152 calories; fat 12.2g; saturated fat 2.4g; mono fat 6.9g; poly fat 2.3g; protein 4g; carbohydrates 9g; fiber 1g; cholesterolmg; iron 2mg; sodium 164mg; calcium 15mg.