These chili and lime roast cashews are easy to make and are a great bar snack or nibbles for BBQ's and parties.
Step 1: Ingredients
4 cups of raw cashews.
1.5 Tablespoons of dried chilies.
10 Kaffir lime leaves cut into 1/4 inch slices. This ingredient is optional so if you cannot get them don't worry.
2 Tablespoons of unsalted butter, melted.
2 Tablespoons of vegetable oil.
1 Tablespoon of salt.
1.5 teaspoons of finely chopped fresh chilies.
2 Tablespoons of finely grated lime zest to dress the nuts.
Step 2: Mix It Up.
Add the butter, oil, dry and fresh chilies, salt and lime leaves together in a large bowl.
Mix together to ensure they are well combined and leave to stand for about 30 mins.
Whilst waiting preheat oven to 325/160 deg.
Add the cashews to the bowl and mix well to ensure all the nuts get a little of the mixture.
Step 3: Time to Roast Them.
Spread the nut/spice mixture evenly in a large deep roasting pan and roast in the middle of the oven for approx 20 mins.
After the first 5 mins use a wooded spatula or spoon to stir the nuts around.
At the 10 min mark again stir the nuts. I turn the roasting pan 180 deg to ensure even roasting.
At 15 mins give them one more stir.
At 20 mins the nuts should be evenly roasted and smelling fantastic.
I find that 20 mins works great in my oven. You can leave them a little longer if you wish but keep an eye on them to prevent burning.
When they are done remove them from the oven and allow to cool completely in the roasting pan.
Step 4: Prep for Eating.
Once completely cooled transfer the nuts into a large bowl and toss with 2 tablespoons of lime zest.
These will keep for 3 or 4 days in an airtight container.
I find it best to add fresh lime zest just before they are served for that freshly prepared fragrance.