Spicy Cashew Crunch with Ginger

Food & Wine, 2005
Makes about 2 cups

    Vegetable oil                                                  
    1 tablespoon sugar                                             
    1 tablespoon hot water                                         
    2 teaspoons soy sauce                                          
    4 cloves garlic very thin slice                                
    2 cups skinned salt cashew nuts SLW                            
    1 tablespoon grated ginger squeeze dry                         
    2 teaspoons crushed red pepper                                 
    1 teaspoon lime zest                                           
    2 tablespoons raw sugar                                        
    Salt    
                                                      
ACTIVE TIME: 30 MIN/TOTAL TIME: 1 HR

Preheat the oven to 325°. Lightly oil a large baking sheet. In a small bowl, dissolve the granulated sugar in the hot water. Stir in 1 teaspoon of the soy sauce.

In a saucepan of boiling water, blanch the garlic for 10 seconds. Drain and pat dry. Transfer the garlic to a bowl. Add the remaining 1 teaspoon of soy sauce and the cashews, ginger, red pepper and lime zest and toss well. Toss the cashews with the soy syrup. Add the raw sugar; toss again.

Spread the nuts on the prepared baking sheet. Season with salt. Bake for 25 minutes, or until bubbling and golden. Let cool until warm but still pliable. Using a metal spatula, loosen the nuts from the baking sheet; let cool completely.