Sriracha Cocoa Cashews

By vrunka • February 16, 2012 • 1 Comments

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Author Notes: Here's an addictive party snack that'll get people talking. The Thai spice mix paired with the rich cocoa flavor and the crunch of the cashews is a real winner. I cheat a little bit by using sriracha sauce -- you get all that deliciously nuanced flavor and heat in one handy bottle! You can add a sweet element, too, with the candied ginger and mangos, but it's fine with just the nuts, too. - vrunka

Serves 8-12

2 egg whites
1 teaspoon water
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 cup cocoa (divided)
1 tablespoon grated galangal (or ginger)
1 teaspoon salt
1/4 teaspoon cayenne
zest from 1 lime
4 cups cashew halves
1 teaspoon sriracha sauce (or more to taste)
1 tablespoon lime juice
1/2 cup diced candied ginger (optional)
1/2 cup diced dried mangos (optional)

Preheat oven to 275 F.
Beat the egg white and water together until light and frothy.
In a separate bowl, combine all but 2 tablespoons of the cocoa, the sugars, galangal, salt, cayenne and lime zest. Make sure it’s well combined.
Fold the nuts into the egg whites and then add the sugar and spice and sriracha. Combine well.
Spread the nuts on a baking sheet. A silpat will be helpful, but if you don’t have one, use a sheet of parchment paper. Bake for 30 minutes, stirring every ten minutes.
Remove from oven and add lime juice, then sprinkle with the rest of the cocoa powder. Return to oven just for a couple minutes to dry out a bit. Allow to cool completely (5-10 minutes) before serving. If using, toss in the ginger and mango at the end.