Looking for a road food snack that'll keep you awake on long trips? This zingy snack will keep you alert! 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 pre-made sriracha sauce -- you get all that deliciously nuanced flavor and heat in one handy bottle! You can add a sweet, fruity element, too, with the candied ginger and mangos, but it's fine with just the nuts, too. —vrunka
Test Kitchen Notes
A road trip to visit family presented me with the perfect opportunity to test this interesting recipe. The combination of fresh ginger, lime zest, sriracha, and cocoa is amazing! I took liberty with the "to taste" instruction for sriracha and used about two tablespoons of my homemade sauce based on edamamae2003's recipe (http://food52.com/recipes...). What can I say? I like it hot! I'd suggest adding the candied ginger (and mango if using) immediately after removing the cashews from the oven so that it incorporates with the nuts and glaze. —ArdorFarm
8 to 12
grated galangal (or ginger)
Zest of 1 lime
sriracha sauce (or more to taste)
diced candied ginger (optional)
diced dried mangos (optional)
In This Recipe
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 to 10 minutes) before serving. If using, toss in the ginger and mango at the end.