Recipes Spicy Lime Leaf Beer Nuts 5.0 (1,284) Add your rating & review This spiced nut mix gets tossed with makrut lime leaves, typically used in Thai curry sauces but here fried crisp. The dish is one of many kap klaem (drinking snacks) that Andy Ricker offers at Pok Pok's Whiskey Soda Lounge. "These nuts are served all over Thailand, usually with some kind of dried fish mixed in," he says. By Andy Ricker Andy Ricker Andy Ricker is a James Beard Award-winning chef and founder of the acclaimed Pok Pok restaurants. He has co-authored three best-selling cookbooks on the food of Thailand. Andy is credited with introducing northern Thai street food to the U.S. general public and expanding the lexicon of Thai cuisine in America.Experience: Andy Ricker first acquired his culinary know-how working restaurant jobs in New Zealand, Australia, and England to fund his backpacking travels around the world. Since 1992, he has returned to Thailand every year to spend months living, cooking, and studying the food culture. His Pok Pok restaurants have garnered accolades from Food & Wine, The New York Times, Washington Post, Gourmet, Bon Appétit, GQ, and Saveur, among others. In addition to his first book, he co-wrote the bestselling Pok Pok: The Drinking Food of Thailand (2107), and Pok Pok Noodles (2019). Andy is the founder and managing partner of Som Cane Vinegar Cordials, a non-alcoholic beverage company. Food & Wine's Editorial Guidelines Published on January 21, 2014 Print Rate It Share Share Tweet Pin Email Photo: © James Ransom Total Time: 30 mins Yield: 6 cups Ingredients 1 cup peanut oil, for frying 10 large fresh makrut lime leaves (see Note) 8 small dried red chiles 6 cups raw peanuts (2 pounds) 1 tablespoon kosher salt 4 large garlic cloves, minced Directions In a very large skillet, heat the peanut oil. Line a plate with paper towels. Add the lime leaves and chiles to the skillet and fry over moderate heat until the lime leaves are crisp and the chiles turn deep red, about 1 minute. Using a slotted spoon, transfer the lime leaves and chiles to the paper towels to drain. Line a large rimmed baking sheet with paper towels. Add the peanuts to the skillet and stir-fry over moderate heat until golden brown, about 10 minutes. Using a slotted spoon, transfer the peanuts to the paper towels to drain. Transfer the hot peanuts to a bowl and toss with the salt. Add the garlic to the skillet and fry over moderate heat until golden, about 2 minutes. Using a slotted spoon or fine mesh skimmer, transfer the garlic to the plate with the lime leaves and chiles and pat dry. Using your hands, finely crush the lime leaves and chiles over the peanuts. Add the garlic and toss to combine. Transfer the peanuts to small bowls and serve warm or at room temperature. Make Ahead The peanuts can be stored in an airtight container for up to 1 week. Notes It is important to use fresh (not dried) makrut lime leaves here. They are available at Asian supermarkets; if sold frozen, defrost before using. Rate it Print