© Quentin Bacon
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : Makes About 2 Cups

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

How to Make It

Step 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.

Step 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.

Step 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.

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