Fall

Five Spice Oven Roasted Nuts

November  3, 2016
4 Ratings
Photo by James Ransom
Author Notes

These crunchy nuts are seasoned with warming five spice powder, a mix of cinnamon, fennel, cloves, star anise, and white pepper that’s essential to Chinese cooking. Salty, pungent, and sweet, these nuts are a perfect foil for holiday cocktails. —Louisa Shafia

  • Makes 4 cups
Ingredients
  • 4 cups nuts of your choice (nuts can be raw, or roasted and unsalted)
  • 1/4 cup sugar
  • 3 tablespoons five spice powder
  • 1 tablespoon chili powder
  • 1 tablespoon sea salt, plus more to taste
  • 1/3 cup orange juice
In This Recipe
Directions
  1. Preheat oven to 350°F.
  2. Place the nuts in a large bowl. In a separate bowl, whisk together the sugar, five spice powder, chili powder, salt, and orange juice to form a thick paste. Use a rubber spatula to scrape every last bit of the spice paste into the nuts, and toss to coat.
  3. Transfer the nuts to a baking sheet, and spread evenly.
  4. Bake the nuts for 10 minutes, then stir well to make sure they’re not sticking to the bottom of the pan. Rotate the baking sheet and bake for 10 minutes, and stir again. Reduce the heat to 300°F and bake for 10 minutes, until the nuts are dry and crunchy.
  5. Remove from the heat and allow the nuts to cool to room temperature. They will become crunchier as they cool. Store in an airtight container for up to 2 weeks. If the nuts start to soften, crisp them up on a baking sheet in a 300°F oven for 10 to 15 minutes.

See what other Food52ers are saying.

  • tastysweet
    tastysweet
  • Louisa Shafia
    Louisa Shafia
  • Carolyn V
    Carolyn V
I'm fascinated by the way food connects us with different times, places, and each other. I live in Nashville, TN, a city rich with culinary traditions and a fast growing immigrant population. As Culinary Liaison for the Tennessee Immigrant and Refugee Rights Coalition, I organize events that unite people around food and spotlight the work of immigrant chefs. My cookbook The New Persian Kitchen is a winner of Food52's Piglet award. I love cooking Iranian rice and hearing people crunch on the crispy tahdig from the bottom of the pot. Find my Persian Rice Bonnet and Persian Spice Kit on my website and on Etsy.

6 Reviews

Carolyn V. November 22, 2016
I just made this for the first time with equal parts almonds, cashews, pecans and walnuts (all raw). My sister can't eat anything citrus, so I used a ginger juice in place of the orange juice. I misread the salt, so under-salted a bit. But they are really very flavorful. They will make a great cocktail companion for Thanksgiving. Thanks! Louisa!
 
Carolyn V. November 22, 2016
One other comment: there was a lot of extra spice paste, which I poured along with the nuts right onto the baking sheet. That caused some sticking. I think I would scoop the nuts out of the bowl next time rather than baking all of the paste. Or I could have added more nuts to use up all of the paste.
 
tastysweet July 26, 2019
Try nonstick aluminum foil.
 
Carolyn V. November 21, 2016
Louisa, there is a typo on the salt. I assume it's 2 teaspoons, not 1T + 2tsp?
 
Author Comment
Louisa S. November 21, 2016
Nope, it's really 1 tablespoon plus 2 teaspoons. Not all of the salt sticks to the nuts so it needs a little extra.
 
Carolyn V. November 22, 2016
Wow! That sounded like so much! I used 2 heaping teaspoons and then crumbled a little more on top while they were still warm. They taste fantastic! You might want to add "plus" between "tablespoon" and "2" for a little more clarity. Thanks for the great recipe!