Spicy Tequila Lime CashewsEdit Post
Contributed by on Jan 24, 2019
Three hundred and fourty-one readers love this post.
DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Sarah Murphy offers a boozy food recipe.
January is nearly behind us and the Super Bowl is just around the corner. If you’re sticking to your New Year’s resolutions, here’s a game day snack that won’t set you back!
- 1 lb unsalted cashews
- 2 limes
- 1 Tbsp blanco tequila
- 1 Tbsp olive oil
- 2 tsp kosher salt
- 1 tsp red pepper flakes
- 1 1/2 tsp togarashi powder (you can also use chili powder)
Togarashi powder is a Japanese 7 spice blend that includes sansho pepper, red chili pepper, flaked nori (dried, pressed seaweed), black sesame seeds, white poppy seeds, tangerine peel, and garlic. It can be found in the international section of most grocers or purchased online. If you’re in a pinch you can substitute traditional chili powder instead.
Preheat oven to 350 degrees.
Zest and juice 2 limes, and set aside.
Use a mortar and pestle to grind the red pepper flakes, togarashi powder, kosher salt, and lime zest.
Transfer the spice mixture to a ziplock bag and add tequila, olive oil, and 1 Tbsp lime juice.
Add cashews to bag and toss to coat.
Spread cashews in a thin layer on a parchment lined baking sheet and bake for 5 minutes. Stir the nuts and bake 2 minutes more.
Remove cashews from oven and allow to cool completely on the baking sheet.
Mix the rest of your lime juice with some tequila and a little sugar, and have a tasty fresh margarita while you wait for your snack to cool.
If you don’t consume your cashews right away they can be stored in an air tight container at room temperature for up to 2 weeks.
Spicy Tequila Lime Cashews