

Spicy Soy-Coconut Mixed Nuts
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10Prep Time Minutes
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30Total Time Minutes
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9Number of Ingredients
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12Servings
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 | ||
---|---|---|
Calcium | 44 mg | 4% |
Carbohydrate | 10 g | 3% |
Cholesterol | 0 | |
Total Fat | 17 g | 26% |
Iron | 2 mg | 10% |
Calories | 208 kcal | 10% |
Sodium | 315 mg | 13% |
Protein | 7 g | 15% |
Saturated Fat | 2 g | 12% |
Sugars | 4 g | 0 |
Dietary Fiber | 2 g | 10% |
Vitamin C | 0 | |
Vitamin A | 0 |
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
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