Peter and I first discovered these spicy lime nuts in Siem Reap. We had stopped for a rest in between temple hopping at the ruins of Angkor and were served the nuts as a zesty snack while we sipped local beer and fresh coconuts.
Peter and I loved how the nuts were tossed with delicious garlic pieces and thin slivers of flavorful lemongrass. We were just about to purchase a generous bag of this salty, spicy goodness to bring back to Hong Kong until we took a glance at the high prices and realized they were absolutely nuts!
Although Cambodia is an underdeveloped country, they sure now how to make the most of their tourists. We opted to save our cash for massages and wood handicrafts and I promised to recreate the snacks for us at home.
Spiced lime nuts are served throughout Southeast Asia (I’ve seen them in both Cambodia and Thailand) and make the perfect accompaniment for your favorite beer whether your traveling or just relaxing at home.
My version is a little bit spicy and has tons and tons of flavor– Garlic. Spice. Lemongrass. Lime.
These nuts are downright addicting, y’all.
I use whole cumin sand coriander seeds but you can always use powder versions (just skip the toasting and grinding steps). And while I think raw peanuts are the way to go, it can be a pain if you are de-shelling and un-peeling them by hand so you could certainly try it the recipe with plain, roasted peanuts as well.
Just be careful not to add extra salt when following the recipe if you are using salted peanuts!
Make these spicy lemongrass and lime nuts. You won’t regret it. You’ll be too busy shamelessly licking the spices off your fingers instead.
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tsp salt
- 1 tsp red chili flakes
- 2 tsps cooking oil
- 2 cloves garlic, minced
- 1 tbsp lemongrass, minced
- 2 cups raw peanuts de-shelled and skins removed
- 2 limes
- In a dry large pan, toast cumin seeds and coriander seeds over low heat until fragrant
- Transfer cumin and coriander to mortar and crush with pestle
- Pour in salt and red chili flakes, continuing to crush the spices
- In the same pan, heat cooking oil over low-medium heat
- Add garlic and stir, cooking until lightly browned
- Mix in lemongrass and continue stirring until garlic is browned and lemongrass is fragrant
- Add peanuts and spice mixture and toss to coat peanuts completely
- Turn off heat
- Squeeze limes evenly over peanuts and mix