Five-Spice Mixed Nuts Recipe

The ingredients in five-spice powder, and even the number of them, can vary according to who’s doing the blending. Traditionally, it includes anise, fennel, cinnamon, clove, and Szechuan peppercorns, though sometimes ginger and black pepper, too. The number five actually refers to the five tastes: sour, bitter, sweet, umami, and salty. Here, Sun Basket Test Kitchen chef Paul Conte uses it to season a mix of peanuts and cashews, but you can swap walnuts, pecans, or almonds. The one-two punch of five-spice and chili powder gives the nut mix a craveable salty, sweet, and spicy bite.

Five-Spice Mixed Nuts

Makes 4 cups

Shopping List
1 large egg
¼ cup coconut sugar 
1 tablespoon chili powder
2 teaspoons kosher salt
1 teaspoon five-spice powder
½ teaspoon toasted sesame oil
¼ teaspoon cayenne, optional
2 cups raw peanuts   
2 cups raw cashews 
2 tablespoons black sesame seeds
Neutral oil, for greasing

Tools
Whisk, large bowl, small bowl, sheet pan

1 Prep the nuts
Heat the oven to 350°F. 

  • Working over 1 large and 1 small bowl, crack the egg and separate the white and yolk, carefully dropping the white into the large bowl and the yolk into the small bowl. Save the yolk for another use. 

To the bowl with the egg white, add the coconut sugar, chili powder, salt, five-spice powder, sesame oil, and as much cayenne as you like. Whisk until combined. Add the peanuts, cashews, and sesame seeds and stir to coat. 

2 Roast the nuts

  • Lightly grease a sheet pan.

On the prepared sheet pan, spread the nuts in an even layer and roast, carefully stirring a few times to prevent them from sticking to the pan, until the nuts are browned and crunchy, 20 to 25 minutes. Remove from the oven and let cool on the sheet pan. 

3 Serve
Transfer the cooled nuts to a serving bowl, or store in an airtight container at room temperature for up to 2 weeks. 

Chef’s Tip: If you choose to store the nuts and find the nuts starting to lose their crunch, you can crisp them back up in a 300°F oven for 5 to 10 minutes. 

Nutrition per serving: Calories: 300, Protein: 10g (20% DV), Fiber: 3g (12% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4g (20% DV), Cholesterol: 15mg (5% DV), Sodium: 420mg (18% DV), Carbohydrates: 16g (5% DV), Total Sugars: 5g, Added Sugars: 3g (6% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box. 

Related