1 tablespoon cream of coconut
1-1/2 tablespoons gochujang paste
1 teaspoon ginger paste
1 tablespoon garlic paste
1 tablespoon P.F. Chang's® Home Menu Soy Sauce
1/2 teaspoon natural rice vinegar
1 cup dry roasted peanuts
1 cup salted whole almonds
1 cup salted cashews
1/2 teaspoon coarse kosher salt
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Total Fat | 17 g | 26% |
| Saturated Fat | 2 g | 12% |
| Cholesterol | ||
| Sodium | 315 mg | 13% |
| Carbohydrate | 10 g | 3% |
| Dietary Fiber | 2 g | 10% |
| Protein | 7 g | 15% |
| Vitamin C | ||
| Calcium | 44 mg | 4% |
| Iron | 2 mg | 10% |
| Vitamin A | ||
| Calories | 208 kcal | 10% |
| Sugars | 4 g |
Preheat oven to 325°F. Stir together cream of coconut, gochujang, ginger, garlic, soy sauce and rice vinegar in a large bowl. Stir in nuts until well coated. Spread in an even layer on parchment-lined baking sheet.
Bake 10 minutes. Remove from oven and immediately sprinkle with salt. Cool for 10 minutes, then serve.
Spicy Soy-Coconut Mixed Nuts
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.
Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.
