Spicy Cashew-Peanut Bar Mix

  • Serves

    makes 4 Cups

  • Cook

    30 minutes


By Dan Holzman and Matt Rodbard

Published on March 29, 2016

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.


  • 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


Step 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.

Step 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.