A couple of years ago, my family and I were in Phuket, Thailand. At the mall there, we stumbled upon a snack shop that sold various types of flavored cashew nuts. It was so tempting not to grab one of every flavor! In the end, we settled on just a few flavors, one of them being Tom Yum Cashews. I was immediately hooked. I don't think that bag lasted for more than a few days after we got home!
I had been craving those Tom Yum Cashews for a while, so I decided to make my own version!
Each cashew nut is generously coated in a sweet and spicy Tom Yum Paste, little bits of minced lemongrass and cilantro, and topped with very finely julienned kaffir lime leaves for bursts of extra flavor.
How to Make Tom Yum Cashews
Preheat the oven to 200 degrees F.
In a medium bowl, combine ½ pound of raw cashew nuts, 1 tablespoon Thai Tom Yum Paste, 1 tablespoon coconut oil, 1 tablespoon lime juice, 2 teaspoons sugar, 1 teaspoon minced cilantro leaves and 1 stalk lemongrass (white portion only, finely minced).
Click HERE for my homemade Tom Yum Paste recipe.
For convenience, you can purchase minced lemongrass at your local Asian supermarket in the frozen section. You will only need about 1 teaspoon of minced lemongrass. Lemongrass adds tremendous flavor to any dish.
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Mix these ingredients well until all of the cashew nuts are thoroughly coated in the Tom Yum paste.
Line a baking sheet with parchment paper, then spread the coated cashew nuts out in a single layer.
Place the cashew nuts in the oven for 20 minutes or until all of the cashew nuts are roasted. During this roasting process, take the cashews out of the oven every 5 minutes or so to give them a stir, making sure to spread the cashews out in a single layer before returning them to the oven.
Allow the cashew nuts to cool completely, then garnish with just a pinch of very finely julienned kaffir lime leaves.
Store the Tom Yum Cashews in an airtight container in the fridge for up to 2 weeks. They can also be frozen for up to 6 months.
Enjoy!
ps - If you love Tom Yum, please give my Thai Tom Yum Shrimp Stir-Fry recipe a try!
Tom Yum Cashews
Ingredients
- ½ lb raw cashew nuts
- 1 tablespoon Thai Tom Yum Paste
- 1 tablespoon coconut oil
- 1 tablespoon lime juice
- 2 teaspoons sugar
- 1 teaspoon minced cilantro leaves
- 1 stalk lemongrass white portion only, minced or 1 teaspoon frozen minced lemongrass
- 1 - 2 kaffir lime leaves very finely julienned
Instructions
- Preheat oven to 200 degrees F
- Combine cashew nuts with Tom Yum paste, coconut oil, lime juice, sugar, cilantro and lemongrass.
- Stir well until all of the cashew nuts are coated in the Tom Yum paste.
- Line a baking sheet with parchment paper. Roast for 20 minutes, stirring every 5 minutes or so.
- When the cashew nuts have cooled completely, top with finely julienned kaffir lime leaves
Shelley says
Oh my I never would have thought of this! Can't wait to try them 🙂
Char says
Can't wait for you to try them, Shelley!! If you love Tom Yum, you will love these!!