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Bon Appétit

Chile-Lime Cashews

By The Bon Appétit Test Kitchen

4.6

(7)

Image may contain Plant Food Vegetable and Nut
Photo by Romulo Yanes

Makrut lime leaves give this spiced nut mix its citrusy, floral notes. Can't find any? Just double the lime zest.

Cooks' Note

Editor’s note: This recipe has been updated as a part of our archive repair project.

Recipe information

  • Yield

    Makes 4 cups

Ingredients

4 cups raw cashews
15 dried chiles de árbol
10 makrut lime leaves, cut into 1/4" slices
2 tablespoons melted unsalted butter
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 1/2 teaspoons ground ancho chiles
2 tablespoons finely grated lime zest
Ingredient info: Dried chiles de árbol and ground ancho chiles are available at many supermarkets and specialty foods stores. Makrut lime leaves are sold frozen or sometimes fresh at Southeast Asian markets.

Preparation

  1. Preheat oven to 325°F. Combine 4 cups raw cashews, 15 dried chiles de árbol, 10 makrut lime leaves cut into 1/4" slices, 2 tablespoons melted unsalted butter, 2 tablespoons vegetable oil, 1 tablespoon kosher salt, and 1 1/2 teaspoons ground ancho chiles in a large bowl; toss to coat. Spread nut mixture in an even layer on a large rimmed baking sheet. Roast, stirring occasionally, until cashews are evenly toasted and fragrant, about 20 minutes. Let nut mixture cool completely on sheet on a wire rack. Transfer nuts to a large bowl and toss with 2 tablespoons finely grated lime zest, making sure to evenly distribute spices and zest. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

TagsCashewNutLimeCitrusFruitChile de ÁrbolChileVegetableAncho ChileSnackStarterGluten FreeVegetarianEasyMake AheadWeeknight MealsRoastBon Appétit

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