Friday, May 18, 2012

Five-Spiced Walnuts Recipe

Find Recipes invites you to try Five-Spiced Walnuts Recipe

In addition to being a great snack bursting with flavor, these zesty walnuts make a rich addition to Asian salads or stir-fries. If five-spice powder is unavailable, use a combination of 1⁄4 teaspoon ground fennel seed, 1⁄4 teaspoon ground cinnamon, 1⁄4 teaspoon ground star anise, 1⁄4 teaspoon ground Szechuan peppercorns, and 1⁄4 teaspoon ground cloves instead.

1 tablespoon canola or grapeseed oil
1 tablespoon soy sauce
1 1⁄4 teaspoons five-spice powder (see headnote)
2 cups walnut halves Salt (optional)

Preheat the oven to 325°F. In a medium saucepan, combine the margarine and oil and cook over low heat, stirring until the margarine is melted. Stir in the soy sauce and the five-spice powder and cook for 1 to 2 minutes to blend the flavors. Add the walnuts and toss to coat well. Spread the walnuts on a baking sheet in a single layer and bake for 15 minutes, stirring occasionally. Sprinkle lightly with salt, if using, and cool to room temperature before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.

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