Crunchy Chili Lime Spiced Nuts Recipes

SPICY CASHEWS RECIPE - THAI CHILI MIX

Steps:

• Add cashew nuts into a cold pan. Place on the stove top, add medium to high heat frying oil such as sustainable palm oil and heat.
• Stir the cashew nuts as the oil heats up to stop them burning.
• When the cashews are sizzling and a golden brown colour drain them out onto a kitchen paper towel to let them cool down. Pat the top surface to reduce any surface oil.
• Chop the spring (green) onion tops and spur chili into small pieces.
• Wash surfaces of the kaffir lime leaves, tear the spine out. Roll the leaves up and finely julienne.
• Add back to the pan the mostly cooled down cashews, chopped chili, kaffir lime leaf and green onion tops. Sprinkle over a half teaspoon of table salt and mix together.
• Serve out on a nice plate and garnish with mint leaves.

CRUNCHY CHILI LIME SHRIMP

Steps:

• Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.

SPICY CHILI LIME PEANUTS

Steps:

• Preheat your oven to 300°F.
• Mix together oil, lime juice, zest, salt, sugar, chili powder, garlic powder, and cayenne pepper in a small bowl. Spread peanuts in an even layer onto a rimmed baking sheet. Pour over spice mix and toss to coat peanuts thoroughly in seasoning.
• Bake peanuts in preheated oven for 30-40 minutes, stirring two or three times during cooking, until nuts are golden brown, and almost dry to the touch. Let cool completely before serving.

CRISPY CHILI LIME BAKED CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F.
• Add chicken to a large bowl. Pat chicken dry.
• Drizzle with 2 tablespoons of grape seed oil. Season with sea salt and black pepper. Gently toss to coat all the chicken.
• Place chicken on a wire rack lined baking sheet. (if you don't have a wire rack, use parchment paper)
• Bake for 40 minutes, flipping the chicken after 20 minutes.
• Turn the Broiler on to HIGH.
• Place chicken under broiler for 8-10 minutes, until browned.
• In the meantime, to a small saucepan, add butter. Once melted add in honey, lime juice, sriracha sauce, lime zest, smoked paprika, garlic powder, chipotle chili powder and ancho chili powder. Whisk together to combine. Let simmer for 4-5 minutes.
• Once chicken is done add to a large bowl. Pour chili lime sauce over the top and toss to coat all the wings with the sauce.
• Garnish with lime zest.

CRUNCHY CHILI LIME SPICED NUTS

Steps:

• Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
• Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with lime zest, lime juice, and salt.
• Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
• Combine sugar, chili powder, cumin, and cayenne; add nuts and toss to coat with spices; spread nuts out on the prepared baking sheet.
• Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
• Cool, then break apart nuts and serve.
• Store in an air tight container for up to 3 weeks.

CHILI-LIME CASHEWS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest. Add dark-brown sugar, red-pepper flakes, and egg white and whisk together until frothy. Add cashews and toss to coat.
• Spread cashew mixture in a single layer onto a parchment-lined rimmed baking sheet. Bake until golden, 20 minutes. Let cool completely.

MEXICAN CHILE LIME PEANUTS

Steps:

• Preheat oven to 350°F/177°C.
• To a bowl add all of the ingredients except the nuts. Mix well.
• Add the nuts to the spice mix, stir to make sure the peanuts are all coated well. Spread the peanuts evenly onto a large baking sheet and roast for 12-15 minutes, stirring halfway through.
• Remove from the oven, allow to cool to room temperature and serve.