Crunchy Chili Lime Spiced Nuts Food

SPICY CASHEWS RECIPE - THAI CHILI MIX

Steps:

• Add cashew nuts into a cold pan. Place on the stove top, add medium to high heat frying oil such as sustainable palm oil and heat.
• Stir the cashew nuts as the oil heats up to stop them burning.
• When the cashews are sizzling and a golden brown colour drain them out onto a kitchen paper towel to let them cool down. Pat the top surface to reduce any surface oil.
• Chop the spring (green) onion tops and spur chili into small pieces.
• Wash surfaces of the kaffir lime leaves, tear the spine out. Roll the leaves up and finely julienne.
• Add back to the pan the mostly cooled down cashews, chopped chili, kaffir lime leaf and green onion tops. Sprinkle over a half teaspoon of table salt and mix together.
• Serve out on a nice plate and garnish with mint leaves.

CHILI LIME SPICED NUTS

Steps:

• Preheat oven to 300°
• Line a large baking sheet with parchment paper.
• In a bowl, combine all ingredients and stir to coat nuts with seasonings
• Spread seasoned nuts evenly on baking sheet in a single layer.
• Bake for 30 minutes, stirring halfway through
• Remove from oven and allow to cool completely. Pack into mason jars and store in the fridge.

CHILI CRISP RECIPE - HOW TO MAKE CHILI CRISP

Steps:

• Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
• Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
• Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.
• In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
• Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
• Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
• Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.

CHILE-LIME PEANUTS

Steps:

• Position racks in the upper and lower thirds of oven; preheat to 250 degrees F.
• Whisk lime juice, chili powder, salt and cayenne in a large bowl. Add peanuts; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
• Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.

KETO CHILI LIME SPICED ALMONDS

Steps:

• Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. Combine all ingredients in a mixing bowl.
• Spread the almonds on the baking sheet in a single layer.
• Place into oven and cook for 15 minutes stirring halfway through. Serve. Store in an air-tight container.

CHILI-LIME CASHEWS

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.

CHILI LIME MEXICAN PEANUTS

Steps:

• Preheat oven to 275˚F.
• Mix the fresh lime juice, oil and chili in a bowl. Add peanuts and toss to coat.
• Place nuts on a cookie sheet and bake in oven for 15-20 minutes until golden in color.
• Let cool and store in an airtight container.

MEXICAN CHILE LIME PEANUTS

Steps:

• Preheat oven to 350°F/177°C.
• To a bowl add all of the ingredients except the nuts. Mix well.
• Add the nuts to the spice mix, stir to make sure the peanuts are all coated well. Spread the peanuts evenly onto a large baking sheet and roast for 12-15 minutes, stirring halfway through.
• Remove from the oven, allow to cool to room temperature and serve.

VEGAN LIME AND COCONUT SPICY CASHEWS

Steps:

• Preheat the oven to 250°F (120°C). Line a large baking tray with a silicone mat, and set aside.
• In a medium mixing bowl, add the aquafaba and whisk a few times. Add the sugar, lime zest, chili powder, citric acid, and salt, and whisk again. Taste a little bit, and adjust- add more salt for a saltier flavor, more chili in increase the spiciness, and more citric acid to make more sour. Add the cashews, and fold until they are all coated in the aquafaba-spice mixture.
• Spread the cashews out evenly on the prepared baking sheet, and cook for 40 minutes. After 40 minutes, remove from the oven, add coconut flakes and a little more salt (optional), stir well, and return to the oven. Cook for 15 more minutes, and then remove from the oven and cool. As the nuts cool, the coating on them should become shiny and dry. Once totally cooled, break apart any large pieces and store in an air-tight container.

CRUNCHY, SWEET AND SPICY FIVE-CHILI MIXED NUTS

Steps:

• Preheat the oven to 275˚F. Line a large, 13" x 18" baking sheet with parchment paper. Thoroughly combine the first 8 ingredients in a small bowl. Place the egg white in a large bowl and whisk until lightened and frothy. Add the nuts and spice mixture and toss well, ensuring the nuts are evenly coated. Spread the nuts in a single layer on the baking sheet. Roast in the middle of the oven until the nuts exterior is dry, about 50 minutes. Set the baking sheet on a cooling rack and cool nuts to room temperature. If desired, break apart nuts that have clumped together during roasting. Transfer nuts to a tight-sealing container. Store at cool room temperature until ready to enjoy.Note: Chipotle and ancho chili powders are sold in our bottled spice and herb aisle.

CHILI LIME ROASTED ALMONDS

Steps:

• Preheat oven to 350 degrees.
• Place all the ingredients in a medium bowl and mix well.
• Place parchment paper on a baking tray.
• Place almond mixture on parchment paper in an even layer.
• Bake in preheated oven for 15 minutes until golden brown.
• Allow to cool on baking tray before removing.
• Serve immediately. Store in airtight container for up to 7 days (if it lasts that long!)

SPICY ROASTED CASHEW RECIPES

Steps:

• Preheat your oven to 325 degrees F and line a baking sheet with parchment paper.
• Combine honey and chili powder, microwaving for a few seconds to liquify the honey. Add raw cashews and toss to coat.
• Spread the cashews on the baking sheet in a single layer, then roast for 10-15 minutes, being sure to stir at least once. When the nuts look just a little darkened, remove them from the oven.
• Stir together sugar and salt while the nuts cool for 5 minutes, then toss in the sugar-salt mixture.