Tag Archives: spiced cashews

Thai-Spiced Peanuts and Smoky Spanish Cashews

Welcome to part two of the spiced-nut recipe series! Today we’re visiting Thailand and Spain with our taste buds. And special bonus: scroll down to the bottom to learn how to make these cute mini chalkboard clips, which are really great for labeling party food. It’s also great for freaking out your friends who will be convinced that a deranged person is running loose in your house and labeling things with chalk. (Please do not tell me that you write beautifully with chalk because this will thwart my efforts to convince my husband that everyone looks like they have maniac  handwriting when they write on chalkboards.)

Thai-Spiced Peanuts

Thai-Spiced Peanuts
From pantry to table: about 35 minutes
If you’re a fan of Thai red curry, you are going to love these nuts, which feature the rich, slightly spicy, aromatic flavors of Thailand. Plus, these spiced nuts are super unique. Nummy!

1 cup roasted, unsalted peanuts
3 tbsp lime juice
2 1/2 tsp Thai red chili paste (available in the Asian food section of most grocery stores) (add more paste if you want angry nuts and/or you want to be a fire-breathing dragon)
½ tsp smoked sea salt
½ tsp ground ginger
½ tsp dried basil

Heat oven to 250. In a small bowl, blend together all but the peanuts, then add peanuts to coat. Pour into a parchment-line baking pan and roast for 30 minutes, stirring every 10 minuets. Cool completely, then watch them disappear.

Smoky Spanish Spiced Cashews Smoky Spanish Spiced Cashews
From pantry to table: 11 minutes
These nuts are pretty much my new addiction. The combination of smoky paprika with rosemary, brown sugar and salt is just flipping ridiculous. People go nuts (sorry for the pun) when I serve these. This recipe is adapted from Martha Stewart’s The New Classics.

2 cups raw, unsalted cashews
2 tsbp finely chopped fresh rosemary
1 tsp smoked paprika
2 tbsp brown sugar
1 tsp smoked sea salt
1 tbsp Earth Balance spread

Heat oven to 350 and toast the cashews for 10 minutes until golden. Meanwhile place all the other ingredients in a metal bowl. When the cashews are ready, mix them vigorously with the spice mixture until the Earth Balance melts and the cashews are fully coated. Cool and don’t even bother serving – just spoon them directly into your gullet.

How to make mini chalkboard clips
You don’t need to be Martha Stewart to make these cute little chalkboard clips. They’re super quick and easy to make. Just head down to (or go online to) Michael’s Craft Store and pick up any shape of wood cut-out you like. Here are a few that I picked out:

wood cut-outs for chalkboards

Next, buy some wooden clothespins, chalkboard paint (it comes in a variety of colors) and chalk – all available at the craft store. I also bought a $2 glue gun and some glue sticks to make this project go even quicker. Clip the clothespins onto something so they’re suspended off your work surface, then glue the wooden cut-outs onto the ends of the clips. chalkboard clips in the makingOnce dry, apply three coats of chalkboard paint, waiting until the paint is totally dry between applications. Then try like hell not to write like a serial killer on your new mini chalkboards.