Ingredients
3 tbsp canola oil
2 cups roasted and unsalted cashews
2 cups roasted and unsalted peanuts
3 tbsp. sugar
1 tbsp. ground coriander
1 tbsp. ground Sichuan peppercorns
1 tbsp. Kosher salt
1 tsp. Thai chilly flakes
3 garlic cloves, minced
2 tbsp. fish sauce
2 tbsp. fresh lime juice, plus more as needed
1 shallot, thinly sliced
1 bunch Thai basil, leaves roughly torn
Instructions
Heat the oven to 250°. In a 12-inch skillet, heat the oil over medium. Add the cashews, peanuts, sugar, coriander, peppercorns, salt, and chilly flakes and cook until toasted and the sugar caramelizes, about 5 minutes.
Add the fish sauce and 2 tablespoons of lime juice and cook until dry, about 8 minutes.
Transfer to a baking sheet and cook until warm and crispy, 10 to 12 minutes.
Toss with shallots and basil and squeeze with fresh lime juice to serve.
