Ingredients
- 1 cup peeled whole almonds, available in bulk foods section of market
- 1 cup whole hazelnuts, available in bulk foods sections of market
- 2 tablespoons sesame seeds
- 2 tablespoons butter
- 2 teaspoons five- spice powder (ground star anise, Szechuan peppercorn, cinnamon, cloves, fennel seed), available on spice aisle
- 1 tablespoon hot sauce
- 1 cup smoked almonds, such as Diamond brand, available on snack aisle
Directions
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.
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By GESutton
Littleton, CO
on January 09, 2010
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OK, but not what I was hoping for. Too spicy for the kids. I'll eat them, but not wild about them. Was hoping for a 5-spice treat.
By Otabenga
WASHINGTON, DC
on November 14, 2005
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As Rachael always about vinaigrette, it's the ratio (of oil to acid that makes the dressing. Well the same is true of this recipe, the only one on the site that I found that didn't need frying and gave some decent ratios of nuts to oil to spices. I had some spice mixture on hand that I love and wanted to use up before it lost its kick, so I substituted that for the five spice powder. I still used the sesame seeds and the butter, but I also used cashews and walnuts instead of the hazelnuts and raw almonds. And I used the chipotle hot sauce, and let me tell you this came out fantastic! Thanks for another winner, Ms. Ray!
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