Chile-Lime Cashews

I've been testing new recipes for our annual holiday party.  After a few misses, I've got some hits.  This recipe for Chili-Lime Cashews is a winner.

Chile-Lime Cashews

I always serve spiced nuts at my party and I was looking for something new.  Often times spiced nuts include brown sugar or something to make them spicy-sweet.  This recipe is spicy without being "too hot".  The recipe calls for kaffir lime leaves as well as lime zest which is a nice balance with the dried chilies.  

This recipe is simple to put together.  Combine raw cashews with chiles, kaffir lime leaves, kosher salt and ground ancho chilles.

Kaffir lime leaves can be a bit hard to find.  I was able to purchase the dried leaves but if you can find the fresh leaves, do so.  Check Asia markets for the leaves.

A combination of melted butter and vegetable oil binds the spices to the nuts.

Spread the nuts on a baking sheet and roast for 20 minutes.

When the nuts have cooled, toss them with some freshly grated lime zest to really wake up the flavor.

A simple, savory treat to nibble with a beer or glass of wine.

Makes 4 cups:
4 cups raw cashews
15 dried chiles de arbol
10 kaffir lime leaves, cut into 1/4" slices (if dry, crumbled)
2 tablespoons melted unsalted butter
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 1/2 teaspoons ground ancho chiles
2 tablespoons finely grated lime zest

Preheat oven to 325 degrees F.  Combine all ingredients except lime zest and toss to coat.  Spread nuts on rimmed baking sheet and roast, stirring occasionally until cashews are evenly toasted, about 20 minutes.  Let nuts cool completely and then toss with lime zest.  Serve.  Nuts can be made 2 days ahead and stored in airtight container.