Sunday, November 4, 2012

Chili-Lime Cashew Nuts

Spring forward - fall back - Daylight Savings Time.  I dread these short daylight days.  For now, I look forward to the Winter Solstice on December 21st, when we turn the corner and daylight hours begin to grow again.   In the mean time, I guess I'll spend more time in the kitchen.  These spicy cashews from the October issue of Bon Appetit will give you something to celebrate the season with.   
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. 

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