We are huge nut lovers in this house, especially seasoned nuts. I have found that seasoning some high-quality nuts is always a great bite to have out at parties and when having people over for dinner.
Last year I posted these Curried Pistachios and as we discussed on Monday, I recently had a Thai dinner party so the moment I saw Rachel from Rachel Cooks Thai post her Thai Spiced Nuts, I knew I would be making some variation of them for my guests. I am so glad I did because they were addictive and really delicious!
These are really easy to make but do call for a specialty ingredient in the Kaffir Lime Leaves. If you cannot find them fresh, I would try substituting dried or ground Kaffir Lime. I am lucky enough to live close to a very large Asian Supermarket so I didn’t run into that problem but I know that not everyone has that luxury.
I found a purveyor who sells the whole leaves dried in case you are interested. Start with a small amount and taste if you go this route as dried herbs and spices tend to be a bit more intense than their fresh counterparts!
Adapted From: Thai-Spiced Cashews from Rachel Cooks Thai
- 1 pound raw cashews
- 2 tablespoons organic virgin coconut oil
- 2 teaspoons coconut palm sugar
- 1 teaspoon sea salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon kaffir lime leaves, finely chopped
- Finely chop kaffir lime leaves and combine in a small bowl with coconut palm sugar, salt and crushed red pepper.
- Heat a large skillet (large enough to cook the cashews in a single layer) over medium heat. Once hot, add coconut oil. Add in cashews and cook 6 to 7 minutes, frequently stirring, until golden brown.
- Toss in spices, quickly stir to coat and immediately remove from heat.
- Pour cashews onto a baking sheet to cool in a single layer.
- Once completely cool, serve and Enjoy!