We switched things up this past weekend and were guests at our friends’ lovely lake cabin instead of hosts at our own. My list for food prep was a lot shorter in that role, as I was only to bring a summer cocktail and some snacks. I went the easy route with some tortilla chips and a couple of good salsas, but also wanted to bring something fun to pair with the relatively sweet cocktail I had planned. These chili lime cashews were easy to whip up, and a perfect accompaniment for a drink before dinner. If you are uncertain of the spice sensitivity of the group, this is a great option as the spice is mild, especially when mixed with the sweetness of the brown sugar.
Chili Lime Cashews
(Source: Martha Stewart)
2 1/2 teaspoons coarse salt
1 teaspoon finely grated lime zest
2 tablespoons dark-brown sugar
1/2 teaspoon red-pepper flakes (bump up this measurement if you would like more kick)
1 large egg white
3 cups raw unsalted cashews
Preheat oven to 350 degrees. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest. Add dark-brown sugar, red-pepper flakes, and the egg white. Whisk together until frothy. Add cashews and toss to coat.
Spread cashews in a single layer onto a parchment-lined rimmed baking sheet. Bake until golden, 20 minutes. Let cool completely.
Store in an air tight container. The Mason jar is a cute look, especially if bringing to a party or giving as a gift.