This cafe I used to go to for lunch would make a salad with dried fruit and candied walnuts. They were sweet and spicy, they used curry powder for the spice and sugar.
I wanted to try the sweet and spicy mix but without using curry powder. I had Chinese five spice in my pantry which is a mix of fennel seeds, cinnamon, star anise, cloves and peppercorns. I use the PC Black Label brand which also includes sesame seeds, dehydrated garlic, ginger, brown sugar, coriander seeds, anise seed, and cardamon seeds. Orange goes well with all these flavours, and with a sprinkle of monk fruit sugar for a slight sweetness, the result was crunchy aromatic toasted walnuts that has elements of sweet, warm, cool and spicy.
- On medium heat, add the oil to the pan.
- Once the oil is hot. add the walnuts to the pan. Stir until all the nuts are coated with oil. Fry for 4 minutes string often so the nuts don’t burn.
- Add the Chinese five spice, monk fruit sugar, and 1 teaspoon salt and toss for another minute. The nuts should be a golden colour, if not continue frying for a few more minutes.
- Remove from heat and sprinkle with the remaining salt. You can serve them warm, they will be slightly soft but crisp as they cool.
- Store in an airtight container.