It is a week to the Chinese New Year and we are seeing our extended family tomorrow. The single, young people know they can expect 紅包 hóngbāo, which are red packets filled with cash. I also thought I should make up some gift bags filled with Chinese tea leaves, mandarin oranges and spiced nuts.
I brought together two previous spiced nut recipes (Gochugaru Spiced Nuts and Maple Spiced Nuts) for an easy Chinese New Year version. I made the paste and coated the nuts in my Thermomix, but at the end of the post is the regular non-Thermomix method.
For the Nuts:
10 g peeled garlic (or 2 teaspoons crushed garlic for the non-TM method)
1 teaspoon toasted sesame oil
1 tablespoon olive oil
2 teaspoons dark brown soft sugar
1 tablespoon maple syrup
2 teaspoons gochugaru (Korean chilli powder)
1 teaspoon light soya sauce
1 teaspoon fine sea salt
Around 10 turns of the black pepper mill
500 g unsalted whole nuts, a mixture of any of the following: cashew nuts, hazelnuts, macadamia nuts, pecan nuts, pistachio nuts, almonds and walnuts. If using Brazil nuts, halve them first.
How to Make:
(For the regular non-Thermomix method, please scroll to the bottom of the post).
Preheat oven to 180°C / 350 °F.
Line a baking tray with baking paper.
Place the garlic in the TM bowl and chop 5 seconds / speed 5. Scrape down the side of the bowl using a silicon spatula.
Place the sesame oil, olive oil, sugar, maple syrup, gochugaru, soya sauce, salt and pepper in the TM bowl.
Mix 1 minute/ 37°C/ speed Spoon.
Add the nuts and stir 1 minute 30 seconds/ REVERSE speed Spoon.
Spread the nuts out on the prepared baking tray.
Roast for 15 minutes.
Leave the nuts to fully cool before storing in an airtight container or bottle.
For the non-Thermomix method:
Preheat oven to 180°C / 350 °F.
Line a baking tray with baking paper.
Place the garlic, sesame oil, olive oil, sugar, maple syrup, gochugaru, soya sauce, salt and pepper in a pot large enough to fit the nuts, and warm through for around 1 minute.
Add the nuts and stir gently to coat them with the spice mixture.
Spread the nuts out on the prepared baking tray.
Roast for 15 minutes.
Leave the nuts to fully cool before storing in an airtight container or bottle.
