Photo by Laura Murray
Double the recipe. Triple the recipe. Quadruple the recipe. Whatever. It doesn’t even matter. However many cashews you make, it will never be enough.
Recipe information
Yield
Makes about 1 cup
Ingredients
2 tablespoons unsalted butter
1 cup salted, roasted cashews, coarsely chopped
2 teaspoons sambal oelek
Flaky sea salt
Preparation
Melt butter in a large pot over medium heat. Cook cashews and sambal oelek, stirring occasionally, until nuts begin to toast (yes, you’re double-toasting them), 3–5 minutes. Scrape into a small bowl; season with salt.
