Minutes Prep time: 10
Minutes Total time: 30
Servings: 12
Difficulty: easy
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
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 45 mg | 4% |
| Carbohydrate | 10 g | 3% |
| Cholesterol | 0 | |
| Total Fat | 17 g | 26% |
| Iron | 2 mg | 10% |
| Calories | 208 kcal | 10% |
| Sodium | 305 mg | 13% |
| Protein | 7 g | 14% |
| Saturated Fat | 2 g | 12% |
| Sugars | 4 g | 0 |
| Vitamin C | 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
