Best Crunchy Asian Spiced Nuts Recipes

SPICY PEANUTS

Steps:

• Soak the peanuts with water overnight until you can easily remove the skins.
• Then drain the peanuts slightly and rub the peanuts with both hands forcefully. The skins will be separated. Then peal the remaining skins.
• Transfer the peanuts into an air-tight bag and freeze for 3-4 hours or overnight.
• Place peanuts into a pan and add enough oil to cover. Heat over medium fire until the peanuts start to sizzle and floating on the surface. Transfer out and drain off the oil.
• Re-add around 1/2 tablespoon of oil and fry Sichuan peppercorn and chili pepper shreds until aromatic. Place the peanuts in. Mix with salt, sugar, five spice powder, Sichuan pepper, salt and white pepper.
• Transfer them to an air-tight container, covered and store for 2-3 days until the mala flavor is well absorbed.

SZECHUAN SPICY PEANUTS (黄飞鸿花生, HUANG FEI HONG SPICY PEANUTS)

Steps:

• Cover peanuts with warm water. Let soak for 30 minutes to 4 hours. Peel and discard the skin. Drain and pat dry peanuts with paper towel.
• Combine all the ingredients for the spice mix in a small bowl.
• Add peanuts into a wok and oil to cover. Turn on medium heat. Cook until the peanuts start to sizzle. Turn to medium low heat. Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon.
• (Optional) Add chili peppers and Sichuan peppercorns into the same wok. Cook and stir until fragrant.
• Return peanuts to wok. Add the spice mix. Stir to mix well so the peanuts are evenly covered with spices. Transfer peanuts onto a big plate to cool. Don't worry if the peanuts are not crispy enough when they're still warm. They'll crisp up and become crunchy once completely cooled.
• Serve immediately as a snack or store in an air-tight container.

CRUNCHY ORANGE CARDAMOM SPICED NUTS

Steps:

• Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
• Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with orange zest, orange juice, vanilla extract, and salt.
• Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
• Combine sugar, ground cardamom, and pepper; add nuts and toss to coat with spices; spread nuts out on the prepared baking sheet.
• Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
• Cool, then break apart nuts and serve.
• Store in an air tight container for up to 3 weeks.

CRUNCHY SPICED NUTS

Steps:

• Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
• Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with water and salt.
• Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
• Combine sugar, cinnamon, ginger, and coriander; add nuts and toss to coat in spices; spread nuts out on the prepared baking sheet.
• Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
• Cool, then break apart nuts and serve.
• Store in an air tight container for up to 3 weeks.

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

CRUNCHY CHILI LIME SPICED NUTS

Steps:

• Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
• Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with lime zest, lime juice, and salt.
• Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
• Combine sugar, chili powder, cumin, and cayenne; add nuts and toss to coat with spices; spread nuts out on the prepared baking sheet.
• Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
• Cool, then break apart nuts and serve.
• Store in an air tight container for up to 3 weeks.