SESAME FIVE-SPICE ROASTED NUTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- 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.
FIVE-SPICE PECANS
Talk about a sugar-and-spice treat! Just try to stop eating these toasty, roasty snack nuts. "They're also great sprinkled on all kinds of salads." Anne Leslie - Chandler, IN
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a large nonstick skillet, cook pecans over medium heat until toasted, about 4 minutes. Add the brown sugar, syrup and five-spice powder. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.
Nutrition Facts : Calories 285 calories, Fat 26g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.
CHINESE FIVE-SPICE PECANS
Chinese five-spice powder typically combines cinnamon, star anise, anise seeds, ginger, and cloves. The combination gives the pecans a sweet, bitter, salty, and pungent flavor that's great.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h50m
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Whisk egg white in a large bowl until foamy, about 30 seconds. Whisk in sugars, soy sauce, five-spice powder, and 1/2 teaspoon salt. Add pecans, and toss to coat using a rubber spatula.
- Transfer pecan mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake, stirring occasionally, until golden brown, about 1 hour 10 minutes.
- Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.
FIVE SPICE PEANUTS
Posting this for ZWT 2006 (Asian region), this is a yummy snack food that is simple to make and too darn easy to overindulge in. Easily doubled for crowds
Provided by JanetB-KY
Categories Lunch/Snacks
Time 22m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Line a baking sheet with foil or wax paper, or spray with non-stick cooking spray (that "release" foil works great).
- In a small heavy saucepan, melt the butter, brown sugar and corn syrup over medium heat to dissolve the sugar.
- Stir in the five-spice powder & bring to a boil; let boil for several minutes without stirring; when it reaches the "soft ball" stage (238 f) remove from the heat & stir in the peanuts.
- Spread the mixture out on the sheet; let stand until it has hardened then break into pieces. Store in a sealed canister.
Nutrition Facts : Calories 2246.1, Fat 184.8, SaturatedFat 40.8, Cholesterol 61.1, Sodium 263.5, Carbohydrate 135, Fiber 15.8, Sugar 59.3, Protein 45
FIVE-SPICE PECAN
Provided by Larraine Perri
Categories Nut Christmas Cocktail Party Thanksgiving Vegetarian Tree Nut Pecan Spice Fall Winter Healthy Vegan Edible Gift Christmas Eve Self
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Heat oven to 350°. In a medium saucepan, warm 4 teaspoons vegetable oil over medium-low heat. Add 2 tablespoons plus 1 teaspoon dark brown sugar, 4 teaspoons water, 1 1/2 teaspoons five-spice powder, 1/4 teaspoon ground cumin and 1/4 teaspoon freshly ground black pepper; stir until sugar dissolves and mixture bubbles. Add 2 cups pecan halves; cook, stirring, until pecans are thickly coated, about 3 minutes. Spread evenly on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon kosher salt. Bake until fragrant and crisp, 8 to 10 minutes. Cool completely.
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- In a saucepan, melt the butter over medium heat. When butter begins to bubble (but before it burns) add five-spice powder, sugar, and salt. Stir until sugar and salt are dissolved.
- Spread the peanuts out in a single layer in the baking dish. Let cool to room temperature. If they've stuck together, just give them a stir to break them apart.
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- (Optional step): Boil peanuts with a tablespoon of vinegar in a pot of water for 10 minutes, and drain. This optional step will remove any bitterness that may present in your batch of peanuts.
- Place peanuts, garlic, star anise, cinnamon, Chinese five-spice powder, oyster sauce, dark soy sauce, palm sugar, salt, and water in a saucepot, making sure there is enough water to cover the peanuts completely. Cover the pot and bring to a boil.
- Reduce heat to medium-low and simmer for 2 hours, or until peanuts are soft. Make sure to check occasionally and top off with more hot water if the sauce dries up before the 2 hours mark. The peanuts should be tender (but not falling apart) and very flavorful at this point.
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