CHILI-LIME CASHEWS
It's a bright idea to add citrus to the classic party pairing of cool drinks, such as our Orange-Rum Punch, and crunchy nuts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest. Add dark-brown sugar, red-pepper flakes, and egg white and whisk together until frothy. Add cashews and toss to coat.
- Spread cashew mixture in a single layer onto a parchment-lined rimmed baking sheet. Bake until golden, 20 minutes. Let cool completely.
Nutrition Facts : Calories 311 g, Fat 24 g, Fiber 1 g, Protein 8 g
CHILE-LIME CASHEWS
Makrut lime leaves give this spiced nut mix its citrusy, floral notes. Can't find any? Just double the lime zest.
Provided by Bon Appétit Test Kitchen
Categories Nut Bake Cocktail Party Super Bowl Vegetarian Low Cal Lime Tree Nut Cashew Poker/Game Night Party Chile Pepper Bon Appétit
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Combine 4 cups raw cashews, 15 dried chiles de árbol, 10 makrut lime leaves 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.
CHILI LIME CASHEWS
Savory Chili Lime Cashews that is the perfect snack or salad topping. These crunchy treats are Whole30, Keto and Paleo compliant.
Provided by Ashley McCrary
Categories Appetizer
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper.
- In a large mixing bowl add 3 cups of cashews. In a separate small mixing bowl add the juice from 1 lime, Tajin seasoning, chili powder and olive oil. Mix together until combined.
- Pour the wet mixture over the cashews and mix together until evenly coated. Transfer the cashews to the baking sheet over the parchment paper.
- Bake 10 minutes or until golden brown. Make sure to keep an eye on them and lower the temperature if needed. All ovens are different so these will either cook faster or slower. Remove pan from oven and allow to cool before serving. for ( If desired sprinkle a pinch of salt over all the cashews right when they come out of the oven.)
Nutrition Facts : ServingSize 1/2 cup, Calories 170 calories, Sugar 2, Sodium 1180, Fat 13, Carbohydrate 11, Fiber 2, Protein 5
FRIED CASHEWS WITH LIME ZEST AND CHILE
This is my take on a popular bar snack in Thailand: freshly fried cashews tossed with salt, chiles, scallions, and lime zest. Simple but so good with a beer.
Provided by Pepper Teigen
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
- When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
- Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.
CASHEW, CHILLI & LIME-CRUSTED FISH
The full-flavoured crust gives a hint of heat to this Indian-style meal. Serve with sautéed greens for a keto-friendly dinner.
Provided by Anjum Anand
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
- Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.
Nutrition Facts : Calories 356 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.24 milligram of sodium
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- Preheat oven to 325°. Combine 4 cups raw cashews, 15 dried chiles de árbol, 10 kaffir lime leaves (optional) cut into 1/4-inch 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.
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