“Thai Spiced” Cashews

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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!

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Enjoy!

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3 thoughts on ““Thai Spiced” Cashews

  1. I’ve bought the Sahai nuts to take on hiking trips here in Clorado and love ‘me! Thanks for the recipe, I’ll make some to take to our Price family Steamboat Springs reunion coming up Auf 17-24.

  2. I did the same thing you did–ate the packaged nuts and looked at the ingredients to see how to duplicate it myself. However, you saved me the effort and your recipe is even better. Took it to a party and they were a hit. I used 2 TBSP. chili paste to accommodate all tastes (some said perfect amt. of heat while others said they would have liked even more). Also, froze my ginger for easier and more uniform grating. Will be making it again for the holidays. Thanks.

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