Food Recipes Snacks Tangy Thai Mixed Nuts 5.0 (1) 1 Review This tangy, curried nut mix combines toasted pecans with peanuts, cashews, coconut flakes and lemongrass. Slideshow: Great Make-Ahead Snacks By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on June 24, 2021 Save Rate PRINT Share Close Active Time: 20 mins Total Time: 1 hr 30 mins Yield: 5 cups Cook Mode (Keep screen awake) Ingredients 2 cups pecans 2 stalks of fresh lemongrass, root ends trimmed 1 large egg white 3 tablespoons fresh lime juice 2 tablespoons sugar 1 tablespoon soy sauce 2 teaspoons Thai green curry paste 1 1/2 tablespoons kosher salt 1 cup unsalted roasted peanuts 1 cup unsalted roasted cashews 1 cup thick unsweetened coconut flakes Directions Preheat the oven to 350°. On a large rimmed baking sheet, spread the pecans in a single layer and bake until lightly toasted, about 5 minutes. Lower the oven temperature to 275°. Transfer the pecans to a large bowl to cool. Line the baking sheet with parchment paper. Spray the parchment with vegetable oil spray. In a medium bowl, using a Microplane, finely grate the bottom 6 inches of the lemongrass stalks. Add the egg white, lime juice, sugar, soy sauce, curry paste and salt and whisk to combine. Stir in the toasted pecans, peanuts and cashews until coated. Spread the nuts on the parchment-lined baking sheet, leaving a small amount of the seasoning mixture in the bowl, and roast for 35 minutes, stirring once. In the same bowl, toss the coconut flakes with the residual seasoning mixture. Stir the coconut into the nuts and roast for about 30 minutes longer, stirring once or twice, until the nuts and coconut are toasted. Let cool completely. Make Ahead The nuts can be stored in an airtight container for up to 1 week. Originally appeared: February 2013 Rate It Print