Lime Leaf Cashews Recipe
Make Lime Leaf Cashews Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cashew Coating
Finishing
Method
Cashew Coating
- 1
Prepare ingredients
Preheat the oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper or a silicone mat. Measure and zest the limes, then mince the kaffir or regular lime leaves very fine (remove any tough stems).
- 2
Toast the cashews (optional but recommended)
Spread the 3 cups of raw cashews in a single layer on the prepared baking sheet. Toast in the preheated oven 8–10 minutes, stirring once halfway, until lightly golden and fragrant. Remove and set aside. Toasting reduces moisture and improves crunch and flavor; allow cashews to cool 5 minutes before coating.
- 3
Make the lime-sugar syrup
In a medium nonstick skillet or heavy sauté pan set over medium heat, add 2 tablespoons water, 1 cup granulated sugar, 1 tablespoon light brown sugar, and 2 tablespoons unsalted butter. Stir constantly until sugars dissolve and butter melts, about 2–3 minutes. When the mixture begins to bubble actively, reduce heat to medium-low.
- 4
Add lime aromatics
Stir in 2 tablespoons fresh lime zest and 2 tablespoons finely minced lime leaves into the syrup. Continue stirring gently so the zest and leaves release their oils into the syrup, about 1 minute. Add 1 tablespoon fresh lime juice and 1 teaspoon fine sea salt; stir to combine.
- 5
Coat the cashews
Add the toasted cashews to the skillet and toss immediately with a heatproof spatula or wooden spoon so each nut is evenly coated. Keep the pan over low heat and stir frequently 2–3 minutes until the syrup thickens and becomes glossy, coating the nuts. Be careful not to let the sugar burn; if it becomes too thick, remove from direct heat and continue stirring — residual heat will finish the coating.
- 6
Drying and separating
Transfer the coated cashews back onto the lined baking sheet, spreading them into a single layer so they aren’t clumped together. Use two forks or silicone spatulas to separate any clusters while the coating is still tacky. Allow to cool at room temperature about 20–30 minutes until the coating sets and becomes crisp. If you want to speed the process, place the tray in the oven at 200°F (95°C) for 8–10 minutes, checking frequently.
Finishing
- 7
Season and finish
When the coated cashews are mostly cool and dry, sprinkle the 1 teaspoon flaky sea salt evenly over them for contrast. If using, lightly grind and sprinkle 1 teaspoon black pepper for a subtle heat and aromatic complexity and 1 teaspoon extra lime zest for a fresh pop.
- 8
Storage
Once completely cooled (about 30–40 minutes from initial coating), transfer the lime leaf cashews to an airtight container. Store at room temperature for up to 2 weeks. For longer storage, keep in the refrigerator up to 1 month; return to room temperature before serving to restore crispness.
- 9
Serving suggestion
Serve at room temperature as a snack, cocktail nut, or alongside cheese and charcuterie. The bright lime leaf and zest pair well with tropical cocktails or light beers.
