Roasted Five-Spice Peanuts
1 min readJazz up countless rice, noodle, and stir-fried dishes with these tasty morsels. Almonds or cashews can replace the peanuts, if desired.
MAKES 2 CUPS
2 tablespoons orange marmalade, preferably a Chinese variety
4 teaspoons water
2 teaspoons reduced-sodium soy sauce or gluten-free tamari sauce
1 teaspoon five-spice powder
2 cups unsalted peanuts, without skins
Preheat oven to 250F (120C). Lightly grease a large rimmed baking sheet and set aside. In a small bowl, mix together the marmalade, water, soy sauce, and five-spice powder until thoroughly blended. Place the peanuts in a medium bowl and add half the marmalade mixture; toss until thoroughly coated. Transfer peanuts to the prepared baking sheet and spread in a single layer. Bake on the middle oven rack 30 minutes, stirring halfway through baking time. Remove baking sheet from oven and drizzle peanuts with the remaining marmalade mixture; toss well to thoroughly coat. Return to oven and bake an additional 15 minutes, or until golden and dry. Toss the peanuts well and immediately transfer to a plate, spreading in a single layer to cool. Serve at room temperature. Completely cooled peanuts can be stored in an airtight container for a few weeks at room temperature, or for several weeks in the refrigerator.
{PER SERVING} (per 1⁄4 cup) Calories 223 • Protein 10g • Total Fat 18g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 11g • Dietary Fiber 4g • Sodium 55mg
