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Prep time
5 minutes
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Cook time
30 minutes
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Makes
4 cups
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
Test Kitchen Notes
Golden Hour cocktail from Basil Hayden®—this tasty pairing's featured in our video series One Host, Two Ways, brought to you by our friends at Basil Hayden®. —The Editors
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Ingredients
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4 cups
nuts of your choice (nuts can be raw, or roasted and unsalted)
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1/4 cup
sugar
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3 tablespoons
five spice powder
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1 tablespoon
chili powder
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1 tablespoon
sea salt, plus more to taste
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1/3 cup
orange juice
Directions
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Preheat oven to 350°F.
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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.
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Transfer the nuts to a baking sheet, and spread evenly.
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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.
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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.
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. I'm passionate about sharing the ingredients and techniques for making Persian food in my writing, cooking classes, and online store, Feast By Louisa where you can find my Persian Spice Set, Tahdig Kit, and other goodies.
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