Spicy Peanuts
Toss cashews and peanuts in caramelized sugar, fish sauce, garlic, and chile for a powerful, can't-stop-eating bar snack. Add the lime, shallot, and basil right before serving so the nuts stay crispy. Get the recipe for Spicy Cashew-Peanuts ». Matt Taylor-Gross
SHARE

Toss cashews and peanuts in caramelized sugar, fish sauce, garlic, and chile for a powerful, can’t-stop-eating bar snack. Add the lime, shallot, and basil right before serving so the nuts stay crispy. This recipe is adapted from Nick Subic of King Noodle in Brooklyn.

Featured in: Hitting the Fish Sauce in Brooklyn’s Newest Asian Food Destination

Spicy Cashew-Peanut Bar Mix Spicy Cashew-Peanut Bar Mix
Toss cashews and peanuts in caramelized sugar, fish sauce, garlic, and chile for a powerful, can’t-stop-eating bar snack.
Yield: makes 4 Cups
Time: 30 minutes

Ingredients

  • 3 tbsp. canola oil
  • 2 cups roasted and unsalted cashews
  • 2 cups roasted and unsalted peanuts
  • 3 tbsp. sugar
  • 1 tbsp. ground coriander
  • 1 tbsp. ground Sichuan peppercorns
  • 1 tbsp. Kosher salt
  • 1 tsp. Thai chile flakes
  • 3 garlic cloves, minced
  • 2 tbsp. fish sauce
  • 2 tbsp. fresh lime juice, plus more as needed
  • 1 shallot, thinly sliced
  • 1 bunch Thai basil, leaves roughly torn

Instructions

  1. Heat oven to 250°. In a 12-inch skillet, heat the oil over medium. Add the cashews, peanuts, sugar, coriander, peppercorns, salt, and chile flakes and cook until toasted and the sugar caramelizes, about 5 minutes. Add the fish sauce and 2 tablespoons of lime juice and cook until dry, about 8 minutes.
  2. Transfer to a baking sheet and cook until warm and crispy, 10 to 12 minutes. Toss with shallots and basil and squeeze with fresh lime juice to serve.

MORE TO READ