Cashews are my favorite nut. And once upon a time we had some amazing cashews at an Indian restaurant named Dhaba in NYC. The cashews were flash-cooked with chilis and spices and called tale huay kaju. They were amazing - slightly charred, spicy, and totally delicious. They were the perfect snack. After eating the cashews at Dhaba I stumbled across a recipe for Roasted Coconut Cashew Nuts in one of our Thai cookbooks. I knew right then we had to make them. And it took us a little while, but we finally got around to it this weekend. The cashews were yummy. They weren't as good as the version we had at Dhaba, but they were a fun snack. Alex said that they weren't amazing, but then again, we couldn't stop eating them. They had some spice, some richness from the coconut and the cashews themselves, and a little sweetness from the honey.
Recipe after the jump!
Roasted Coconut Cashew Nuts
The Food and Cooking of Thailand
By Judy Bastyra and Becky Johnson
1 tbsp peanut oil
2 tbsp clear honey
2 cups cashew nuts
1 1/3 cups dessicated (dry unsweetened shredded) coconut
2 small fresh red chilis, seeded and finely chopped
Heat oil in a wok or large drying pan and stir in the honey. After a few seconds add the nuts and coconut and stir-fry until both are golden brown.
Add the chilis, with s&p to taste. Toss until all the ingredients are well-mixed. Serve warm or cooled in paper cones or saucers.