bohemianwanderer – Lime leaves and lemongrass give this snack a bright, citrusy flavor. Buttery cashews, toasted coconut, and crispy garlic balance the zest. To ensure crunchiness without burning, fry each ingredient separately. Using a food processor makes chopping garlic easier and faster.
Step-by-Step Frying and Toasting for Perfect Crunch and Flavor
Start by heating neutral oil, such as vegetable or peanut oil, to 325°F in a Dutch oven. Fry 1 cup of raw cashews in the hot oil, stirring occasionally for about 2 minutes until light golden brown. Use a fine mesh strainer to transfer the cashews onto paper towels to drain excess oil. Immediately sprinkle with 1/4 teaspoon kosher salt. Repeat frying for the remaining cashews, seasoning with 1/2 teaspoon salt. After frying, sprinkle all cashews evenly with 1/2 teaspoon granulated sugar for a subtle sweetness.
While the cashews cool, prepare the lemongrass by slicing the bottom 4 inches of stalks thinly. Place the sliced lemongrass in a strainer and lower it into the hot oil. Fry for about 1 minute, stirring occasionally, until just beginning to brown. Drain on paper towels and sprinkle with 1/8 teaspoon salt. Set aside. Next, add thinly sliced Thai chiles to the strainer and fry for 1 minute until slightly browned. Drain and season with 1/8 teaspoon salt. Follow this by frying the makrut lime leaves for 45 seconds until crisp, then drain and set aside.
Lower the oil temperature to 275°F for frying garlic. Add finely chopped garlic to the strainer and fry, stirring often, for 4 to 6 minutes until crisp and lightly browned. Drain on paper towels and sprinkle with the remaining 1/4 teaspoon salt. Finally, toast shredded unsweetened coconut in a dry skillet over medium-low heat, stirring frequently for 3 to 5 minutes until golden brown. Spread the coconut thinly on paper towels and let it cool for about 10 minutes.
Combining and Finishing the Spicy Cashew-Lemongrass Snack Mix
After frying and cooling, prepare to combine all ingredients. Use your hands to crush fried lemongrass and lime leaves into smaller pieces. Remove any tough stems from the lime leaves and discard them. Place the crushed lemongrass and lime leaves in a large mixing bowl. Add the fried cashews, chiles, garlic, and toasted coconut. Toss all ingredients gently to combine the flavors evenly throughout the mix. Taste the snack mix and add extra kosher salt if needed to suit your preference. The mix balances savory, spicy, and sweet notes, offering a satisfying crunch and citrus aroma in every bite.
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This versatile snack works well on its own or as a topping for salads and rice dishes. Its bold flavors and unique texture make it a great choice for parties or as a quick, flavorful snack at home. With this simple method, you can create a gourmet-style, spicy cashew-lemongrass snack that’s fresh, crunchy, and packed with layered flavors. Enjoy making and sharing this delicious homemade treat.
