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
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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