Fall
Five Spice Oven Roasted Nuts
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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.
Carolyn V.
November 21, 2016
Louisa, there is a typo on the salt. I assume it's 2 teaspoons, not 1T + 2tsp?
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!
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