Inspired by our lasted trip to Thailand, I created this spiced nuts recipe. When I travel, I always like to visit the local markets and supermarkets to see and try what they have to offer. I could spend hours browsing through each isle or stand. Pieter actually got tired of waiting for me on our last supermarket trip there while I was examining the information on the packaging of every snack I found interesting.
These nuts are sticky and they have a sort of umami taste. I just used the Thai basil for decoration but you can add it freshly chopped right before serving. And it’s done in 20 minutes with minimal amount of cooking. I was generous with the spice measurements. If you like it spicy, you can always add for chili powder or cayenne.
150grs of unsalted cashew nuts
125grs of unsalted almonds
80grs of unsalted pumpkin seeds
For the Sauce:
Juice of 1 lime
1 ½ teaspoon of kaffir lime leaf powder
1 ½ teaspoon of cayenne or chili powder
1 teaspoon of lemon grass powder
½ teaspoon of garlic powder
1 teaspoon of onion powder
1 ½ tablespoon of salt
½ teaspoon of ginger powder
¼ cup of sugar
¼ cup of water
Preheat your oven to 180C/350F. Line a baking sheet with parchment paper.
Place all of the ingredients for the sauce in a medium saucepan. Whisk so all the spices get dissolve into the water. Cook over medium heat for about 5 minutes. Don’t forget to stir constantly so that it doesn’t burn. It’s ready when most of the water has evaporated and it has become a syrup.
Add the nuts and mix well to coat them. Spread them in a single layer over the prepared baking sheet.
Bake them for 15 minutes. Stirring half way though the cooking time.
Once they come out of the oven, allow them to cool. Then try to separate the nuts into smaller chunks.
If you want, add freshly chopped Thai basil right before serving. Enjoy!