![]() Herb Roasted Thai Cashews Holiday Nut Recipe But keep an eye on them since every oven is different and nuts can go from golden brown to black quickly. The time in the oven is really to get the marinade stuck onto the cashews, and as long as you leave the oven on 300, you don’t have to worry about the nuts getting too dark before the marinade soaks in. If you use cashews that are already roasted, they will brown a little more in the oven, but not too much. I made this recipe with salted cashews, and added a little more salt at the end because thought it needed more, but it really depends on each cashew brand and your salt preference. A month or so later, she came to my Thai cooking class, and before the class started when I asked her what her favorite Thai food was, she said it was my Spicy Lime Thai Cashew Nuts since it was the only Thai food she’s ever had, and she adored it!Īnd it’s super simple! Cashew nuts can be pricey though, so if you are on a budget like me, instead of getting the whole cashews that aren’t roasted yet, I go for the most affordable 16 oz container of cashews that I can find from the grocery store, whether it’s unsalted, or salted, or pieces or whole, all of those will work. ![]() One of the girls on the hike fell in love with my Herb Roasted Thai Cashews Nuts that I brought to share. And then I remembered Spicy Lime Thai Cashew Nuts!!! So after brainstorming, all the things that a charcuterie has, I remembered nuts are one thing you’d find on a wooden charcuterie board that you’d also find in Thailand. ![]() But I was stumped because I wanted to bring something Thai, but all the fancy cheeses, dried apricots, figs, salami, crackers, bread and such that are on a charcuterie are more European and rarely seen on a Thai table. A potluck charcuterie hike to an epic view of the Blue Ridge Mountains where we feast on our spread and celebrate my friend’s birthday? Yes please! I was over the moon to attend. ![]()
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