Thai Spiced Nuts
Cashews, almonds, pistachios, walnuts and pumpkin seeds coated in whipped aquafaba with lemongrass, makrut lime leaves, sambal oelek and a touch of agave, then roasted and left to crisp in the oven's residual heat. A vegan nibble for drinks, salads and Christmas gift jars.
Equipment
- Large mixing bowl
- Baking trays
- Parchement paper
- Whisk
Ingredients
- 150 g Cashew Nuts raw, unsalted
- 210 g Almonds raw, unsalted
- 100 g Pistachio Nuts shelled
- 50 g Walnuts raw, unsalted
- 50 g Pumpkin Seeds raw, unsalted
- 6 tablespoon Aquafaba
- 2 tablespoon Agave syrup
- 1 teaspoon Sambal oelek
- 4 tablespoon Olive oil
- 1 stalk Lemongrass
- 20 Makrut lime leaves
- 2 teaspoon Fine sea salt
Instructions
- Preheat oven to 180℃ (fan-assisted) or 350℉ and line two baking trays with parchment paper.
- Remove the tough outer layer of the lemongrass and finely chop the inner core. Remove the stems from the lime leaves and finely chop the leaves.
- Whisk the aquafaba in a large bowl until foamy.
- Add the nuts, pumpkin seeds, lemongrass, lime leaves, salt, agave syrup, sambal oelek and olive oil and mix until the nuts are well coated.
- Spread the nuts in a single layer on the trays, using both trays if needed.
- Roast for 15 minutes, stirring once halfway, until golden brown. Turn off the oven and leave the nuts inside for 10-15 more minutes to crisp in the residual heat.
- Remove from the oven and leave to cool completely, then transfer to an airtight jar and store in a cool, dry place.
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