Orange Spiced Cashews and Peanuts
If you don't have any Chinese Five Spice, you can try ground coriander (from Martha's original recipe). This recipe should yield 2 - 2 1/2 cups of nuts.
Servings: 4
Ingredients
- 2 1/2 cups whole cashews + peanuts blend of both
- barely 1/4 cup organic raw Blue Agave or 1/4 cup light corn syrup
- 1/2 teaspoon coarse salt
- 1 1/2 teaspoons finely grated orange zest
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chinese five spice
- Pinch of cayenne pepper
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper; set aside. In a medium bowl, mix cashews and peanuts with raw blue agave (or corn syrup) until evenly coated. Set aside.
- In a small bowl, combine salt, zest, ginger, cardamom, cumin, chinese five spice and cayenne. Sprinkle mixture over nuts, and stir until nuts are evenly coated. Transfer to the prepared baking sheet; spread in a single layer, separating nuts.
- Bake until the nuts are golden and the agave is bubbling a little, for about 12-13 minutes only (bake for 14 if using the corn syrup). Start checking on these after 12 minutes so they do not burn. Remove from oven and remove parchment from the hot baking sheet onto a wire rack so they can cool. Separate and break apart the cashews and peanuts; let cool and serve.