Spicy Cashew Crunch With Ginger

• Recipe by Marcia Kiesel

The inspiration for this spicy-sweet nut crunch was a delicious Thai snack Kiesel found in Manhattan's Chinatown.

Ingredients

1. Vegetable oil
2. 1 tablespoon granulated sugar
3. 1 tablespoon hot water
4. 2 teaspoons soy sauce
5. 4 garlic cloves, very thinly sliced
6. 2 cups skinned, salted roasted cashews, split lengthwise
7. 1 tablespoon coarsely grated fresh ginger, squeezed dry
8. 2 teaspoons crushed red pepper
9. 1 teaspoon grated lime zest
10. 2 tablespoons raw sugar
11. Salt

Directions

1. 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.
2. 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.
3. 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.