Before we ring in the New Year, I wanted to quickly share this recipe for Thai Sriracha Lime Spiced Nuts. They’re sweet, salty, citrusy, and have a kick of heat to jump start your New Year’s Eve party.
These addicting cashews, almonds, and pecans are coated with sweet honey & coconut sugar, and spiced with smoked serrano chili powder and the distinct citrus flavor of kaffir lime leaf powder.
Then after roasting until golden, but before cooling on the pan into crunchy clusters, sprinkles of sriracha-lime sea salt to give that tongue tingling savory flavor that’s so irresistible between sips of your favorite New Year’s drink.
Happy New Year everyone! Wishing you a healthy & happy start to 2016!
Thai Sriracha-Lime Spiced Nuts
by Season with Spice
Ingredients:
3 cups unsalted mixed nuts (I used almonds, cashews, and pecans)
1 tsp olive oil
3.5 tbsp honey
1.5 tbsp coconut sugar, or light brown sugar
1/2 teaspoon of Season with Spice’s Smoked Serrano Chili Powder
1.5 tsp of Season with Spice’s Kaffir Lime Leaf Powder
1/4 tsp of Season with Spice’s Sriracha Lime Sea Salt
Method:
1. Preheat oven to 325F. Lay a sheet of parchment paper over a baking sheet.
2. In a medium bowl, whisk together the olive oil, honey, coconut sugar/ light brown sugar, smoked serrano chili powder, and kaffir lime leaf powder. Add in the mixed nuts, and toss with a spatula until evenly coated. Spread the nuts evenly on the baking sheet. Sprinkle on the sriracha lime sea salt.
3. Place tray into the oven, and bake for 18-20 minutes, turning over once. Baking time may vary, but they’re done when they are fragrant and golden brown. Before the sticky coating cools, sprinkle on a little more sriracha lime sea salt. Once cooled, break the nuts into small clusters. You may want to gobble them up quickly, but the flavor comes out stronger the next day. Store in an airtight container for up to a few weeks.
by Season with Spice
Ingredients:
3 cups unsalted mixed nuts (I used almonds, cashews, and pecans)
1 tsp olive oil
3.5 tbsp honey
1.5 tbsp coconut sugar, or light brown sugar
1/2 teaspoon of Season with Spice’s Smoked Serrano Chili Powder
1.5 tsp of Season with Spice’s Kaffir Lime Leaf Powder
1/4 tsp of Season with Spice’s Sriracha Lime Sea Salt
Method:
1. Preheat oven to 325F. Lay a sheet of parchment paper over a baking sheet.
2. In a medium bowl, whisk together the olive oil, honey, coconut sugar/ light brown sugar, smoked serrano chili powder, and kaffir lime leaf powder. Add in the mixed nuts, and toss with a spatula until evenly coated. Spread the nuts evenly on the baking sheet. Sprinkle on the sriracha lime sea salt.
3. Place tray into the oven, and bake for 18-20 minutes, turning over once. Baking time may vary, but they’re done when they are fragrant and golden brown. Before the sticky coating cools, sprinkle on a little more sriracha lime sea salt. Once cooled, break the nuts into small clusters. You may want to gobble them up quickly, but the flavor comes out stronger the next day. Store in an airtight container for up to a few weeks.
