Five-Spice Mixed Nuts
This recipe makes 6 cups servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup (50 mL) : about | - |
| cal | 188 |
| pro | 4 g |
| total fat | 17 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 102 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 8 |
| folate | 8 |
You can make your own five-spice powder for this sweet yet spicy gift. Mix together 1-1/2 tsp (7 mL) each cinnamon, ground cloves, pepper and crushed fennel seeds and star anise.
Ingredients
-
2 egg_whites
2 tbsp (25 mL) five-spice powder
2 cups (500 mL) pecan halves
2 cups (500 mL) walnut halves
2 cups (500 mL) unsalted cashews
1/4 cup (50 mL) sugar
1 tsp (5 mL) salt
Preparation
Line rimmed baking sheets with parchment paper or grease; set aside.
In large bowl, whisk egg whites until foamy; whisk in five-spice powder. Add pecans, walnuts and cashews; toss to coat completely. Add sugar and salt ; toss to coat. Spread on prepared pan.
Roast in 350°F (180°C) oven, stirring occasionally, until browned, fragrant and coating is dry, about 25 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.)
Source : Canadian Living Magazine: December 2004
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