Spicy Cashew Crunch With Ginger Nut Recipes Thai Recipes Snack Recipes

Ingredients

vegetable oil

1 tbsp. granulated sugar

1 tbsp. hot water

2 tsp. soy sauce

4 garlic cloves

2 c. skinned

1 tbsp. coarsely grated fresh ginger

2 tsp. crushed red pepper

1 tsp. grated lime zest

2 tbsp. raw sugar

salt

Preparation

Step 1Preheat the oven to 325°F. Lightly oil a large baking sheet. In a small bowl, dissolve the granulated sugar in the hot water. Stir in 1 teaspoon of the soy sauce.Step 2In a saucepan of boiling water, blanch the garlic for 10 seconds. Drain and pat dry. Transfer the garlic to a bowl. Add the remaining 1 teaspoon of soy sauce and the cashews, ginger, red pepper and lime zest and toss well. Toss the cashews with the soy syrup. Add the raw sugar; toss again.Step 3Spread the nuts on the prepared baking sheet. Season with salt. Bake for 25 minutes, or until bubbling and golden. Let cool until warm but still pliable. Using a metal spatula, loosen the nuts from the baking sheet; let cool completely.Step 4Wine Recommendation: Full-bodied, opulent Laurent-Perrier Cuvée Rosé Brut NV.

Servings: Makes About 2 Cups The inspiration for this spicy-sweet nut crunch was a delicious Thai snack Kiesel found in Manhattan’s Chinatown.