Spicy Cashew-Lemongrass Snack Mix

Pour oil to a depth of 2 inches in a medium-size Dutch oven, and heat over medium to 325°F. Add 1 cup cashews to hot oil, and fry, stirring occasionally, until light golden brown, about 2 minutes. Using a large heatproof fine mesh strainer, transfer fried cashews to a baking sheet lined with paper towels to drain. Immediately sprinkle with 1/4 teaspoon salt. Repeat process twice with remaining cashews and 1/2 teaspoon salt. Sprinkle all cashews evenly with sugar.

While fried cashews cool, place lemongrass in a strainer. Lower strainer into hot oil, and fry lemongrass, stirring occasionally in strainer until just beginning to brown, about 1 minute. Transfer fried lemongrass to a separate baking sheet lined with paper towels to drain. Sprinkle with 1/8 teaspoon salt. Set aside.

Add Thai chiles to strainer, and fry until just beginning to brown, about 1 minute. Transfer chiles to a plate lined with paper towels to drain. Sprinkle with 1/8 teaspoon salt. Add lime leaves to strainer. Carefully fry until crisp, about 45 seconds. Transfer lime leaves to plate lined with paper towels to drain. Set aside.

Reduce heat under oil until temperature drops to 275°F. (Oil should be hot enough that when a piece of garlic is added, it sizzles immediately but doesn't take on color right away.) Add garlic to strainer; fry, stirring often, until crisp and lightly browned, 4 to 6 minutes. Transfer to a separate plate lined with paper towels to drain. Sprinkle with remaining 1/4 teaspoon salt. Set aside.

Place coconut in a dry small skillet. Cook over medium-low, stirring often, until golden brown, 3 to 5 minutes. Transfer to a separate plate lined with paper towels, and spread in a thin, even layer. Let cool about 10 minutes.

Using your hands, crush fried lemongrass and lime leaves into a large bowl; remove and discard any tough stems from lime leaves. Add cashews, chiles, garlic, and coconut; toss to combine. Season to taste with salt.