Recipe courtesy of Rachael Ray
Episode: Uber-Munchies
Save Recipe Print
Total:
10 min
Prep:
2 min
Cook:
8 min
Yield:
3 cups
Level:
Easy
Total:
10 min
Prep:
2 min
Cook:
8 min
Yield:
3 cups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
More from:

Appetizers

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Poker Nuts

Recipe courtesy of Jill Davie

Artichoke Stew with Pine Nuts

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Sauteed Fennel, Radicchio, and Pine Nuts

Recipe courtesy of Gourmet Magazine

Wild Rice Pilaf with Nuts and Lemon

Recipe courtesy of Food Network Kitchen

Haricots Frites

Recipe courtesy of Rachael Ray

Dandelion Salad with Warm Hazelnut Vinaigrette

Recipe courtesy of Gourmet Magazine

Venison Chili

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories