TT LA | Bali-spiced Nuts

To learn more about this recipe, see our related story, Bali Hai, in our Los Angeles edition. 

Recipe adapted from Akasha Richmond, Akasha, Culver City, CA

Bali Nuts
No Ratings
Bali Nuts
Servings
4
cups
Ingredients
  • 1 pound raw unsalted cashews or peanuts8 fresh kaffir (makrut) lime leaves3 tablespoons fresh lime juice3 tablespoons coconut palm sugar or granulated sugar1 tablespoon peanut or olive oil1 teaspoon cayenne pepper2½ teaspoons Bali sea salt or coarse sea salt
Directions
  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.
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