Sriracha Cocoa Cashews

• 2 egg whites
• 1 teaspoon water
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/4 cup cocoa (divided)
• 1 tablespoon grated galangal (or ginger)
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• Zest of 1 lime
• 4 cups cashew halves
• 1 teaspoon sriracha sauce (or more to taste)
• 1 tablespoon lime juice
• 1/2 cup diced candied ginger (optional)
• 1/2 cup diced dried mangos (optional)

1. Preheat oven to 275 F.
2. Beat the egg white and water together until light and frothy.
3. In a separate bowl, combine all but 2 tablespoons of the cocoa, the sugars, galangal, salt, cayenne, and lime zest. Make sure it's well combined.
4. Fold the nuts into the egg whites and then add the sugar and spice and sriracha. Combine well.
5. Spread the nuts on a baking sheet. A silpat will be helpful, but if you don't have one, use a sheet of parchment paper. Bake for 30 minutes, stirring every ten minutes.
6. Remove from oven and add lime juice, then sprinkle with the rest of the cocoa powder. Return to oven just for a couple minutes to dry out a bit. Allow to cool completely (5 to 10 minutes) before serving. If using, toss in the ginger and mango at the end.

egg whites, water, sugar, brown sugar, cocoa, grated galangal, salt, cayenne, lime, cashew halves, sriracha sauce, lime juice, candied ginger

Taken from food52.com/recipes/16203-sriracha-cocoa-cashews (may not work)