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Roast Cashews with Chilli & Kaffir Lime Leaf

by Shu Han Lee from Chicken and Rice

Spice up your favourite snack with this roast cashews recipe from Chicken and Rice, a cutting-edge Asian cookery book. These spiced nuts are perfect for parties or gifts.

From the book


This recipe for fragrant flavoured nuts is dangerously addictive, so it's best to hare them with a couple of good friends, preferably over bottles of cold beer and a good movie. Feel free to play arpund with other types of nuts. 

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2-4 red bird's-eye chillies
5 kaffir lime leaves
300g raw cashews
1 tbsp groundnut oil
1/2 tsp unrefined light brown sugar
sea salt, to taste


1. Preheat the oven to 160c/gas 3.

2. Finely slice the chillies and kaffir lime leaves. Put all the ingredients into a bowl bowl and combine, tossing well so everything is well distributed. Spread the cashew mixture out on a baking tray lined with parchment paper.

3. Place in the oven and roast for 15-20 minutes, stirring once in a while, until the cashews turn light golden an are very fragrant. Remove and let them cool completely; they will continue cooking to a golden brown and will crisp up as they cool. 

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