Chile-Lime Cashews

Name: Chile-Lime Cashews
Yield: 4 servings
Ingredients: 1 4 cups raw cashews; 1 15 dried chiles de árbol; 1 10 kaffir lime leaves (optional) cut into 1/4" slices; 1 2 tablespoons melted unsalted butter; 1 2 tablespoons vegetable oil; 1 1 tablespoon kosher salt; 1 1 1/2 teaspoons ground ancho chiles; 1 2 tablespoons finely grated lime zest; 1 Ingredient info: Dried chiles de árbol and ground ancho chiles are available at Latin markets; 1 specialty foods stores; 1 and some supermarkets. Kaffir lime leaves are sold frozen or sometimes fresh at Asian markets.

From the kitchen of Carly

Roasted cashews coated in heat from dried chiles and ancho powder, then finished with bright lime zest and optional kaffir lime leaves. Crispy, addictive, and impossible to stop eating. The perfect salty-spicy-citrus snack that demands a cold drink.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 cups raw cashews
115 dried chiles de árbol
110 kaffir lime leaves (optional) cut into 1/4" slices
12 tablespoons melted unsalted butter
12 tablespoons vegetable oil
11 tablespoon kosher salt
11 1/2 teaspoons ground ancho chiles
12 tablespoons finely grated lime zest
1Ingredient info: Dried chiles de árbol and ground ancho chiles are available at Latin markets
1specialty foods stores
1and some supermarkets. Kaffir lime leaves are sold frozen or sometimes fresh at Asian markets.

Instructions

Preheat oven to 325°F. Combine 4 cups raw cashews, 15 dried chiles de árbol, 10 kaffir lime leaves (optional) cut into 1/4" slices, 2 tablespoons melted unsalted butter, 2 tablespoons vegetable oil, 1 tablespoon kosher salt, and 1 1/2 teaspoons ground ancho chiles in a large bowl; toss to coat. Spread nut mixture in an even layer on a large rimmed baking sheet. Roast, stirring occasionally, until cashews are evenly toasted and fragrant, about 20 minutes. Let nut mixture cool completely on sheet on a wire rack. Transfer nuts to a large bowl and toss with 2 tablespoons finely grated lime zest, making sure to evenly distribute spices and zest. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.