The inspiration for this spicy-sweet nut crunch was a delicious Thai snack Kiesel found in Manhattan's Chinatown. Ingredients Vegetable oil 1 tablespoon granulated sugar 1 tablespoon hot water 2 teaspoons soy sauce 4 cloves garlic very thinly sliced 2 cups skinned salted roasted cashews, split lengthwise 1 tablespoon fresh ginger coarsely grated, squeezed dry 2 teaspoons crushed red pepper 1 teaspoon lime zest grated 2 tablespoons raw sugar Salt

Instructions
Preheat the oven to 325°. Lightly oil a large baking sheet. In a small bowl, dissolve the granulated sugar in the hot water. Stir in 1 teaspoon of the soy sauce.

In a saucepan of boiling water, blanch the garlic for 10 seconds. Drain and pat dry. Transfer the garlic to a bowl. Add the remaining 1 teaspoon of soy sauce and the cashews, ginger, red pepper and lime zest and toss well. Toss the cashews with the soy syrup. Add the raw sugar; toss again.

Spread the nuts on the prepared baking sheet. Season with salt. Bake for 25 minutes, or until bubbling and golden. Let cool until warm but still pliable. Using a metal spatula, loosen the nuts from the baking sheet; let cool completely.


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Yields: 2 Cups
     Food & Wine magazine, October 2005, page 86

notes:  Recipe by Marcia Kiesel

WINE: Full-bodied, opulent Laurent-Perrier Cuvée Rosé Brut NV.

Cuisine:   Uncategorized

Main Ingredient:   Cashews