Spicy Cashew Crunch With Ginger
- 4 garlic cloves, very thinly sliced
- 1 tablespoon coarsely grated fresh ginger, squeezed dry
- 2 teaspoons crushed red pepper
- 2 cups skinned, salted roasted cashews, split lengthwise
- 2 teaspoons soy sauce
- 1 tablespoon hot water
- Salt
- 1 tablespoon granulated sugar
- 2 tablespoons raw sugar
- Vegetable oil
- 1 teaspoon grated lime zest
- 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.
garlic, fresh ginger, red pepper, cashews, soy sauce, water, salt, sugar, sugar, vegetable oil, lime zest
Taken from www.foodandwine.com/recipes/spicy-cashew-crunch-with-ginger (may not work)