Spicy Asian Sesame Mixed Nuts with Corn Nuts

A mix of corn nuts, cashews, macadamia, pecans and walnuts is tossed with a sesame, soy and ginger glaze and baked until toasted.
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  • Level: Easy
  • Total: 30 min (includes cooling time)
  • Active: 10 min
  • Yield: about 5 cups
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Asian Sesame Spice Blend:

2 tablespoons white sesame seeds

1 tablespoon toasted sesame oil

2 teaspoons low-sodium soy sauce

1 1/2 teaspoons peeled and finely grated fresh ginger

1 teaspoon five-spice powder

1 teaspoon crushed red pepper flakes

Kosher salt


Vegetable oil, for oiling the baking sheet

1 large egg white

1 1/2 cups corn nuts

1 cup unsalted raw cashews

1 cup unsalted raw macadamia nuts

1 cup unsalted raw pecans

1 cup unsalted raw walnuts


  1. For the Asian Sesame Spice Blend: Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt in a small bowl and set aside.
  2. For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
  3. Put the egg white in a large bowl and whisk until frothy. Add the corn nuts, cashews, macadamias, pecans and walnuts and toss to coat in the egg white. Add the spice blend and toss to coat again.
  4. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
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