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Spicy Cashew Crunch With Ginger

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

  • Total Time:
  • Servings: Makes About 2 Cups

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


  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.

Suggested Pairing

Full-bodied Rosé Brut Champagne.

Contributed By Photo © Quentin Bacon Published October 2005

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