Jay and I fell in love with this delicious treat a few weeks ago. Sahale Snacks Sing Buri cashews are sweet, spicy, salty, crunchy, nutty. Everything I look for in a savory snack. This is our second attempt at this recipe and I think it turned out perfect this time! I hope you enjoy it!
Thai Spiced Cashews
7.5 oz package of unsalted cashews
Half of a 16 oz package of salted peanuts
1/4 teaspoon salt
1 tablespoon fresh grated ginger or ginger powder
2 tablespoons sesame seeds
1/2 cup dried, sweetened pineapple, chopped
2 tablespoons olive oil
2-3 tablespoons chili paste (depending on the spice level you enjoy) or about 1 tablespoon dried chili flakes
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
Preheat oven to 250 degrees, line a cookie sheet with parchment paper or baking mat.
In a large mixing bowl, stir together 1/4 teaspoon of salt, 1 tablespoon of fresh grated or dried ground ginger, and 2 tablespoons of sesame seeds (try a combo of black & white sesame seeds if you have them!) Add 1/2 cup of chopped dried sweetened pineapple.
Add 2 tablespoons of olive oil to a 10-12 inch sauté pan over medium heat. When the oil is heated through add 2-3 tablespoons of chili paste (or about 1 tablespoon of dried chili flakes) and toast until the chili becomes fragrant, about 1 minute. Add one 7.5oz package of unsalted cashews with about the same amount of salted peanuts, we used a little less than half of a 16oz package. (If you can find unsalted peanuts adjust the salt level). Stir the nuts continually over the heat about 5 minutes. Add 1 tablespoon of low sodium soy sauce and 1 tablespoon of Worcestershire sauce. Cook until the pan is dry, about 1 minute.
Toss the nut mixture with the spice mixture, spread onto a baking sheet and bake 20 minutes, until nuts are dry. Let nuts cool completely before enjoying!