Roast Cashews with Chilli & Kaffir Lime Leaf
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.
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.
|2-4||red bird's-eye chillies|
|5||kaffir lime leaves|
|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.