Kaffir Lime Spiced Nuts
Delicious spiced nuts with a mild lime fragrance and roasted to a perfect aromatic crunch. The Perfect Snack... with holiday drinks!
Servings: 5 persons
Ingredients
Nuts
- 1 cup untoasted walnut halves
- 1 cup untoasted pecan halves
- 1 cup unsalted dry roasted almonds
- 1 cup unsalted dry roasted cashews
Spices
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1-2 stalks kaffir lime leaves
Glaze
- 1/2 cup brown sugar
- 1/4 cup water
- 40 g unsalted butter
Instructions
- Preheat oven to 175C. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
- If almonds and cashews are untoasted, toast the almonds and cashews (separately) in a saucepan over medium heat until roasted ( ~ 5 minutes for almonds and ~7 minutes for cashews)
- Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add ground cumin, smoked paprika, sea salt and black pepper; toss to coat.
- Heat the brown sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
- De-stalk the kaffir lime leaves and cut into rough bits. Stir in the kaffir lime leaves to the butter syrup nuts mixture and get ready to bake.
- Transfer nuts to the prepared baking sheet and spread into a single layer. Bake the nuts in the pre-heated oven for 10 minutes (1st bake).
- Remove from oven and stir nuts until the warm syrup coats every nut evenly. Spread into a single layer and return to the oven for 2nd bake until nuts are sticky and roasted, about ~ 7-8 minutes.
- Allow to cool before serving or bottling.
Video
Notes
#1 - Stir constantly when toasting the almonds and cashews. These nuts do brown easily so you would want to watch them well and take them off the heat once they are done. Best test of doneness is to taste. Crisp crunch means dry roasted.
#2 - Be careful when de-stalking the kaffir lime leaves. You may not know this but there are well camouflaged little thorns on the stems. These are quite sharp and can be prickly and painful if one is not careful.
#3 - Check the nuts during the 2nd bake more closely. This is the stage where the nuts absorbed all that beautiful brown butter syrup and you would want to take it out at the right texture where it’s just nicely coated, not sticky to the touch and yet not dry.