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.
Recipe information
Yield
Makes 1 cup
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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 warm.
Recipe notes
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