My recipe for these Spiced Nuts isn’t really mine. As one who is sometimes paid to develop recipes, I’m careful to give credit where credit is due. Honoring copyright is so important when the world speeds toward a day when the concept may become meaningless. Social media has both aided in the erosion of such concepts as copyright and also aided in full discussion of who owns what in the digital realm.
Regular readers will note that I’ve assiduously avoided Pinterest. I have seen professional recipe developers and photographers wrestling with the one-two punch of a user interface that makes copyright infringement easy and terms of service which foist liability completely on the user. In other words, someone might claim another’s work as their own and then when you “pin it” you could be liable for the violation. It seems if they stole your work, you’re also on your own to fight it, too. That sort of “community” has no appeal to me whatsoever.
Honestly, though, I was quite surprised when I searched for my Chinese 5 Spice post, just to test out my new site’s SEO performance. The first link that popped up was someone’s Pinterest page. Luckily they were kind enough to credit me and link back to my site. The rising prominence of that new site/network may mean that I’ll have to reconsider. It is also possible that since these copyright infringement issues were first protested, the site has bolstered or altered their policing/policies in some way. I have no information about that. Just saying, it’s possible.
If you DO “pin” this, please link back here and credit me, as I will also do, since this did not originate within this tiny little head. The original recipe for these addictive little snack is one I got via Epicurious, which credits Self, which credits Laraine Perri…
Chinese Five Spice Nuts – LDG style
- 4 tsp vegetable oil
- 2 TBSP + 1 tsp dark brown sugar
- 4 tsp water
- 1 1/2 tsp 5 spice powder (use my DIY version: How to Make Chinese 5 Spice Powder here, includes coriander)
- 1/4 tsp ground cumin
- 1/4 tsp freshly ground black pepper
- 1 C pecan halves
- 1/2 C walnut halves
- 1/2 C pepitas
- Preheat oven to 350°.
- Combine all ingredients but nuts in a medium saucepan. When sugar dissolves and begins to bubble, add nuts and stir to coat until the nuts are thickly coated.
- Spread coated nuts on lined baking sheet (Silpat works great, or parchment paper) sprinkle with 1/4 tsp kosher or a large flake sea salt – bake for 8-10 minutes until crisp.
These nuts are perfect for cocktails, for back-to-school care packages, for holiday gifts. They also make an excellent topping for this Blueberry Wheat Berry Salad.
- What’s your experience been with Pinterest? Should I join?
- Have you had work stolen, or credit or copyright issues?