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Chile-Lime Cashews

From: bonappetit.com

Preheat oven to 325°. Combine:

4 cups raw cashews
15 dried chiles de árbol
10 kaffir lime leaves (optional) cut into 1/4-inch slices
2 tablespoons melted unsalted butter
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 1/2 teaspoons ground ancho chiles

in a large bowl; toss to coat. Spread nut mixture in an even layer on a large rimmed baking sheet.

Roast, stirring occasionally, until cashews are evenly toasted and fragrant, about 20 minutes. Let nut mixture cool completely on sheet on a wire rack. Transfer nuts to a large bowl and toss with 2 tablespoons finely grated lime zest, making sure to evenly distribute spices and zest. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.