My time spent running a tavern taught me that everybody loves warm and toasty nuts when they’re drinking. This is my take on a very popular bar snack in Thailand: freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest. Simple but so good with an ice-cold beer. You can balance the amount of each seasoning to suit your taste, but the nuts should be salty first, with a balance of spicy-sweet-sharp-tart going on in the background.
Makes 1 cup1 cup raw cashews1 teaspoon kosher salt2 teaspoons light brown sugar2 scallions, thinly sliced2 teaspoons Roasted Chile Powder2 teaspoons grated lime zest
How to Make It
Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it’s best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve
From The Pepper Thai Cookbook: Family Recipes from Everyone’s Favorite Thai Mom by Pepper Teigen and Garrett Snyder © 2021. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC. Buy the full book from Amazon, or Bookshop.
Originally published in epicurious.com