To learn more about this recipe, see our related story, Bali Hai, in our Los Angeles edition. Want more exclusive recipes from the hottest restaurants and chefs in the country? Then click here to join our Chefs' Recipes edition now.
Bali Nuts
Yield: 4 cups
Cook Time:
About 1 hour
- INGREDIENTS
1 pound raw unsalted cashews or peanuts
8 fresh kaffir (makrut) lime leaves
3 tablespoons fresh lime juice
3 tablespoons coconut palm sugar or granulated sugar
1 tablespoon peanut or olive oil
1 teaspoon cayenne pepper
2½ teaspoons Bali sea salt or coarse sea salt
1. Preheat the oven to 350°. On a rimmed baking sheet, toast the nuts until golden and fragrant, about 8 minutes. Transfer to a large plate to cool.
2. Reduce the oven to 250°. Remove the middle vein from each lime leaf so you have 16 halves. Tear each lime leaf half into smaller pieces.
3. In a medium bowl, whisk together the lime juice, coconut palm sugar, oil, cayenne pepper and sea salt. Let the mixture sit for a few minutes so the sugar dissolves. Whisk again, then stir in the toasted nuts and lime leaves.
4. Line a rimmed baking sheet with parchment paper and lightly coat with nonstick pan spray. Turn the nuts out onto the pan and spread in an even layer. Bake until the nuts are dry, 45 to 55 minutes.
5. Remove the pan from the oven and set aside to cool completely. Turn the mixture into a serving bowl and serve.
Need help with this week’s recipe?
Get advice and tips from our Tasting Table Test Kitchen about this week’s recipe.
TASTING TABLE knows the city's best tables—from under-hyped new restaurants to forgotten classics. Learn about the latest food trends and track top chefs when you sign up now:
- National
- Chefs’ Recipes
- Good Taste
- Top Shelf
- Sous Chef Series
- New York City
- Washington, D.C.
- Miami
- Chicago
- San Francisco
- Los Angeles
Tasting Table is the free daily email for adventurous eaters everywhere. Hungry? Sign up:
