Hot Cashews 8.000

Deb Lindsey for The Washington Post

Dec 18, 2013

The cashews become crisp and extra savory after a quick fry, and bright/hot once they're adorned with fresh red peppers and lime juice.

It's best to have a thermometer for monitoring the temperature of the oil.

Make Ahead: The nuts can be stored at room temperature for up to 1 week. Do not store them in an airtight container, or they might become moldy.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; 2 cups

  • 2 cups mild oil, such as peanut or canola
  • 2 cups raw, unsalted cashews
  • Sea salt
  • 3 small, fresh medium-to-hot red peppers, cut crosswise into thin slices
  • 1 tablespoon fresh lime juice


Place a fine-mesh strainer over a bowl.

Heat the oil in a wok or deep saucepan over medium or medium-high heat. Once the temperature reaches 375 degrees, add the cashews. Cook for 2 to 4 minutes, stirring constantly, until the nuts are deeply golden.

Use a slotted spoon to transfer the nuts to the fine-mesh strainer to drain. Salt them generously, tossing to distribute the salt evenly. Drain for 10 minutes, then transfer the cashews to a mixing bowl. Add the peppers and toss to incorporate.

Sprinkle the lime juice over the mixture, then toss again to distribute evenly. Taste, and adjust the seasoning as needed. Cool completely before serving or storing.

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Recipe Source

From cookbook author Susan Herrmann Loomis, who blogs at

Tested by Bonnie S. Benwick.

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