Cashews are toasted with a sesame, soy and ginger glaze and then tossed with crispy bacon.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | about 5 cups |
Ingredients
- 2 tablespoons white sesame seeds
- 1 tablespoon toasted sesame oil
- 2 teaspoons low-sodium soy sauce
- 1 1/2 teaspoons finely grated fresh ginger
- 1 teaspoon five-spice powder
- 1 teaspoon crushed red pepper flakes
- Kosher salt
- Vegetable oil, for oiling the baking sheet
- 1 large egg white
- 4 cups unsalted raw cashews
- 1 cup chopped cooked bacon
Instructions
- For the Asian sesame spice blend:
- Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt in a small bowl and set aside.
- For the nuts:
- Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
- Put the egg white in a large bowl and whisk until frothy. Add the cashews and toss to coat in the egg white. Add the spice blend and toss to coat again.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the bacon and transfer to a large bowl.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 290 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 9 mg |
| Sodium | 209 mg |