Making chili-lime cashews?

17 years ago

This idea popped into my head last night as the perfect compliment to the other treats in my Xmas gift boxes.

I've never had them, but a quick search indicated you can buy them at Trader Joe's -- for an exhorbitant price.

I've got a pound of cashews, lime juice and several kinds of chilis at home -- anyone have any suggestions on how to make these snackies?

I'm assuming I mix the juice and chili together, toss the cashews, and then toast them -- but if anyone's done this and can give me some tips, I'd appreciate it!

Sort by:Oldest

Comments (6)

jimster
17 years ago
I've made something similar, but without the lime.

In my recipe (from memory because I can't find it right now) usalted peanuts are heated in a skillet with a little oil, stirring frequently. When hot they are sprinkled with salt and a good amount of powdered chili (NOT chile powder), enough to coat them well. After continuing the cooking briefly, the peanuts are rmoved from the heat and allowed to cool.

Maybe you can figure out the rest of the method for chile lime cashews from that. The main question is when to add the lime juice. My guess is to add it last and cook unti it evaporates.

I agree that you should be able to make these more cheaply than purchasing them and just as good.

Jim
brenda55
17 years ago
Alison, please let us know how it goes with these and your method. I was wanting to try something with lime and chilie also and had considered buying some of the lime or lemon salt/powder they have at Central Market.

Brenda
Related Discussions
Chili Jam Help
Q
Comments (2)
What we call pepper jelly is essentially the same as chilli jam. The high levels of sugar do "gentle" the heat considerably, though it seems that caution with Scorpions would be very wise! Over 1,000,000 Scoville units? Now that's hot! I'm not sure whether you had in mind using some lime juice in lieu of a portion of the cider vinegar or adding lime juice as additional liquid. If it's additional liquid it will change the ratio and may soften the set. It really depends on the amount. With the pectin sugar you do have some leeway, but it's definitely an experiment. Carol
...See More
Chili Mango Preserves? Help, please.
Q
Comments (19)
Hello cannond, OK, first of all, the "dried" chilies is a serious typo. The recipe is in error when calling for dried chilies. It directs the reader to roast peel and seed 1 pound of Pasillas (aka Poblano, dried form is Ancho... authentic dried Pasillas are actually sold as "Chiles Negros") and simmer them in half a cup of lime juice. Since Pasillas are fairly mild, that is why the recipe calls for 1 1/2 tbs of chili flakes. This is then added to the Mango Preserves recipe, which calls for 1/2 cup of bottled lemon juice. After reviewing the National Center for Home Food Preservation's website, I found a recipe for Mango Sauce that calls for 5 to 6 pounds of under-ripe to just-ripe mangoes, 1/4 cup bottled lemon juice, and 2 1/2 teaspoons ascorbic acid. Judging by this recipe from NCHFP, the Chili Mango Preserves recipe is safe, but it should be noted that the 2006 Joy of Cooking (which added the preserving and canning chapters back in) has omitted all ripe mango canning recipes and guidelines for the low-acidity concerns other posters have mentioned (green ones are still present). I'm glad you abandoned the recipe after trying to char the dried chiles! That would have been an expensive mistake. As for the Peach Conserve recipe's "trick" for peeling peaches, I don't think the recipe's trying to say that wiping peaches with a damp cloth is going to peel them, just that you can include the peel in the conserve and discard the fuzz. Did wiping them not remove the fuzz? or were you expecting the peel to come off? Regardless, this bit of wisdom was cut from the 2006 as well: all peach recipes call for blanching and peeling. Sorry for the trouble with this book... we've still recovering from the 1997 edition, the companion "All About" series, and the damage it has done to our reputation. As you can see, we try to get in touch with forum posters who have troubles like this, and we are always willing to look into recipes that just plain don't work. The 75th Anniversary edition, published in 2006, was thoroughly vetted and updated by Elizabeth Andress, director of the NCHFP (homefoodpreservation.com), and contains a wealth of material not found in the "All About Canning and Preserving" book. Again, I apologize for any inconvenience the recipe in question may have caused you. Best John Becker www.thejoykitchen.com Here is a link that might be useful: NCHFP recipe for Mango Sauce
...See More
vinegar question with making ball chili sauce
Q
Comments (2)
I have made it with strait vinegar there was noticeable overflavor of vinegar to me I use it mostly for sloppy joes
...See More
Cashews
Q
Comments (38)
Hello from Brazil, home of the cashew, or caju as commonly called here. As to the juice, you can take the swollen stem, or fruit as called here and beat it up in a blender with water and sugar if you like. As to the nuts, the non commercial way to get the toxic coating off the nut is to roast, or better said burn them. The key is to make sure you don't burn the whole seed up. The oil in the seed shell catches fire quite easily. Actually cashew fruits are quite good when consumed as apples in slices with shots of cachaÃ§a, the brazilian national liquor. Sort of like tequila and lime. A dash of salt is good as well. I live here in the Amazon and our humidity limits fruit production to the dry season of 3 months from August through October. The rest of the year the flowers get attached by fungus and the the fruits do not set. The tree is native to northeastern Brazil which is quite dry during most of the year and they fruit very well. In the northeast the tree is known as sort of a tree of life. The bark of the tree is also used as a remedy and colorant. It is a very important tree in Brazil. dk
...See More
ltcollins1949
17 years ago
Hello All!

I found two possible recipes for Chile Lime Nuts. This is one that I found on website Baltimore City Paper. It is actually a recipe for Chickweed-Yogurt Sauce using Trader Joe's Chile Lime Cashews, but it has a substitute if you can't get them which is as follows:

3/4 cup Trader Joe's Thai chile-lime cashews
(or 3/4 cup regular cashews, 1/8 teaspoon cayenne pepper, 1 tablespoon curry powder, and the juice of one lime)

I found this recipe on Cook & Eat for Chile Lime Pistachios. Maybe just use the recipe substituting cashews for pistachios.

Chile Lime Pistachios

If your pistachios are already salted, cut back on the amount of salt you use in this recipe or leave it out entirely and salt to taste after the nuts are roasted.

1/2 fresh lime
1/2 T olive oil
1 t paprika (not hot)
1/2 t cayenne pepper
1 t salt
1 cup shelled pistachios

Preheat oven to 250Â°F.

Whisk together lime juice, oil, paprika, salt, and cayenne. Stir in pistachios to coat evenly.

Line a baking sheet with parchment. Spread the nuts over the parchment paper. Roast on the middle rack for about 30 minutes or until the spice mixture has dried on the nuts.

Your kitchen should smell pretty heavenly as these are roasting. The nuts will get more crispy as they cool, but good luck keeping fingers out of them.

And I read on one of the websites that you can use the zest from the Kaffir lime for extra lime flavor.
alison
Original Author
17 years ago
Thanks folks! I'll experiment tomorrow (my day off is nothing but kitchen work) and report back on the results.

I knew this was the best place to ask!
Ideefixe
17 years ago
I think the lime flavor will come more from the peel, where the oils are. I'd grate some lime peel into the chili mix. Finely grated.
alison
Original Author
17 years ago
It occurs to me that I have a little bottle of Boyijan Lime Oil. I may try that as well -- but it's so insanely strong I'd have to dilute it pretty well.

Making chili-lime cashews?

Comments (6)

jimster

brenda55

Related Discussions

ltcollins1949

alison
Original Author

Ideefixe

alison
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Making chili-lime cashews?

Comments (6)

jimster

brenda55

Related Discussions

ltcollins1949

alisonOriginal Author

Ideefixe

alisonOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

alison
Original Author

alison
Original Author