Serves 8 to 12
- 2egg whites
- 1teaspoon water
- 1/3cup granulated sugar
- 1/3cup brown sugar
- 1/4cup cocoa (divided)
- 1tablespoon grated galangal (or ginger)
- 1teaspoon salt
- 1/4teaspoon cayenne
- 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.
