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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.

Introduction

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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Ingredients

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

Method

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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