| Level: | Easy |
| Total: | 10 min |
| Prep: | 2 min |
| Cook: | 8 min |
| Yield: | 3 cups |
Ingredients
- 1 cup peeled whole almonds, available in bulk foods section of market
- 1 cup whole hazelnuts, available in bulk foods sections of market
- 2 tablespoons sesame seeds
- 2 tablespoons butter
- 2 teaspoons five- spice powder (ground star anise, Szechuan peppercorn, cinnamon, cloves, fennel seed), available on spice aisle
- 1 tablespoon hot sauce
- 1 cup smoked almonds, such as Diamond brand, available on snack aisle
Instructions
- Preheat oven or toaster oven to 400 degrees F. Roast peeled almonds and hazelnuts about 7 to 8 minutes; your nose will know when they’re done.
- Toast sesame seeds over medium heat in a small skillet 2 minutes, remove and reserve. Add butter and melt it. Add the five-spice powder, hot sauce. Add roasted nuts, smoked nuts and toss to coat in butter. Add sesame seeds and toss with nuts, transfer to a small bowl and serve warm.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 282 |
| Total Fat | 26 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 6 mg |
| Sodium | 38 mg |
Reviews
OK, but not what I was hoping for. Too spicy for the kids. I’ll eat them, but not wild about them. Was hoping for a 5-spice treat.
As Rachael always about vinaigrette, it’s the ratio (of oil to acid) that makes the dressing. Well the same is true of this recipe, the only one on the site that I found that didn’t need frying and gave some decent ratios of nuts to oil to spices. I had some spice mixture on hand that I love and wanted to use up before it lost its kick, so I substituted that for the five spice powder. I still used the sesame seeds and the butter, but I also used cashews and walnuts instead of the hazelnuts and raw almonds. And I used the chipotle hot sauce, and let me tell you this came out fantastic! Thanks for another winner, Ms. Ray!