Moscow-Pullman Daily News Blogs

I am starting a two-week vacation and will be out of town part of that time, so postings will not be daily. I wanted to explain to readers and to also wind up today with my current theme of holiday gifts from the kitchen.
The recipe below is again one from Ted Allen, host of Food Network’s Food Detectives.
The recipe is a snap to put together and I think would make a dandy gift from your kitchen especially if presented in a decorative holiday tin.

Five-Spice Nuts

• 2 tablespoons olive oil
• 1 teaspoon Chinese five-spice powder
• ½ teaspoon curry powder
• ¼ teaspoon cayenne pepper
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 cups mixed nuts (walnuts, hazelnuts, almonds, pecans and/or cashews)

Line baking sheet with parchment paper and lightly or spray with cooking spray. Heat 2 tablespoons oil in large nonstick sauté pan over medium heat. Add Chinese five-spice powder, curry and cayenne and sauté until fragrant, about 10 seconds. Stir in sugar. Add nuts. Stir for about 5 minutes or until mixture is light golden-brown and nuts are completely coated. Spoon mixture onto prepared baking sheet and separate with spoon. Sprinkle with salt and let cool. Can be made up to a week in advance. Store in airtight container.
Makes 2 cups.