Five-Spice Nuts with Soy Sauce and Sesame

Bon Appétite * Photo by Danny Kim

3+ cups

Ingredients

• 1 tablespoon olive oil
• 2 star anise pods
• 1 cinnamon stick
• 1 tablespoon Sichuan peppercorns
• 1 teaspoon fennel seeds
• 1 tablespoon light brown sugar
• 1 tablespoon soy sauce or Tamari (gluten free), or Coconut Aminos (gf and soy-free)
• 1 tablespoon toasted sesame oil
• Pinch of ground cloves
• 3 cups cashews
• 2 teaspoons black sesame seeds

Instructions

• Preheat oven to 325°. Heat oil in a large skillet over medium heat and cook star anise pods, cinnamon stick, peppercorns, and fennel seeds, stirring, until fragrant, about 1 minute. Remove from heat and add brown sugar, soy sauce, cloves, and 1 Tbsp. water, stirring to dissolve sugar. Add cashews and toss to coat.

• Spread mixture in an even layer on a rimmed baking sheet and sprinkle with black sesame seeds. Bake, tossing once, until nuts are golden brown and no longer sticky, 15–25 minutes. Remove from oven and pour one tablespoon of toasted sesame oil over nuts and mix well.