I've been trying to eat more nuts as a high-protein snack between meals, but I just can't get behind the unseasoned ones. A few months ago, I bought a giant bag of mixed unsalted nuts from Costco that's gone mostly uneaten, and I decided it was time to do something about it before they expired. I've always loved spicy mala Chinese nuts, so that's the flavor profile I went for here, but this same technique works with any seasoning blend you like. Curry powder, five spice, chili powder, and lemon pepper are just a few directions you could take them; feel free to experiment.

What makes these mala nuts so good is the balance of tastes and textures you get. With a fragrant coating of salty umami and tongue-tingling spiciness from the combo of Sichuan peppers and chili peppers, you also get a variety of crunchy and crispy textures from the mix of nuts and fried onions.

Here's how it works: a small amount of egg white acts as the glue to help the seasonings stick. I went with Thai chili flakes because they're potent and it's what I had, but use whatever chili flakes you have on hand. Just be sure to adjust the amount based on their spiciness and how much heat you want.

The Sichuan peppers get used two ways: ground into the seasoning and added whole at the end. Before you use them, remove any stems and black seeds from the pods because they're hard and gritty without adding flavor. Those whole berries give you these crisp bursts of citrusy evergreen flavor with that signature mouth-tingling sensation. I also add chicken bouillon granules for umami, but you can skip them and double the salt if you prefer.

The key to even roasting without burning the spices is cooking at a low 300°F. The nuts come out of the oven still soft, but they take on a satisfying crunch as they cool. Store them in a sealed container in a cool, dark place, and you'll have a tasty snack that will last for weeks (if you don't eat them all).

If you're trying to add more nuts to your repertoire, check out this recipe for soy sauce roasted walnuts.

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