Yield: 1 servings
|¾||Stick unsalted butter; (6 tablespoons)|
|1½ teaspoon||Chinese five-spice powder|
|¼ teaspoon||Cayenne; or to taste|
|2¼ teaspoon||Crumbled dried thyme|
Preheat the oven to 350F. In a large heavy saucepan melt the butter with the five-spice powder, the cayenne, the thyme, and salt to taste, stirring, add the walnuts, and toss them to coat them well. Bake the walnuts in batches in a shallow baking pan in the middle of the oven for 10 minutes and let them cool until they are warm.
Makes 6 cups.
Gourmet July 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.