Chili Lime Cashews
Preheat oven to 325°
Combine in a large bowl and toss to coat:
4 cups raw cashews
15 dried chiles de árbol
10 kaffir lime leaves (optional) cut into 1/4-inch slices
2 Tbs melted unsalted butter
2 Tbs vegetable oil
1 Tb kosher salt
1 1/2 tsp ground ancho chiles
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 baking sheet on a wire rack. Transfer nuts to a large bowl and toss with 2 Tbs finely grated lime zest, making sure to evenly distribute spices and and zest.
Notes: I used 2 habanero peppers instead of the dried chiles.