Maximum effect. Minimum effort.
I love cooking. I really do. But usually I want to play with flavour combinations to gain the most delicious dish with the minimum amount of effort. Most of these recipes reflect this.
Thai Spiced Nuts
Serves 8 to 12
1/3cup granulated sugar
1/3cup brown sugar
1/4cup cocoa (divided)
1tablespoon grated galangal (or ginger)
Zest of 1 lime
4cups cashew halves
1teaspoon sriracha sauce (or more to taste)
1tablespoon lime juice
1/2cup diced candied ginger (optional)
1/2cup diced dried mangos (optional)
Preheat oven to 275 F.
Beat the egg white and water together until light and frothy.
In a separate bowl, combine all but 2 tablespoons of the cocoa, the sugars, galangal, salt, cayenne, and lime zest. Make sure it’s well combined.
Fold the nuts into the egg whites and then add the sugar and spice and sriracha. Combine well.
Spread the nuts on a baking sheet. A silpat will be helpful, but if you don’t have one, use a sheet of parchment paper. Bake for 30 minutes, stirring every ten minutes.
Remove from oven and add lime juice, then sprinkle with the rest of the cocoa powder. Return to oven just for a couple minutes to dry out a bit. Allow to cool completely (5 to 10 minutes) before serving. If using, toss in the ginger and mango at the end.