Singapore spiced nuts

This spicy nut mix is the ultimate footy-watching snack.

Heat oil in a wok over medium heat, add peanuts and stir until golden, then remove with a slotted spoon and drain on paper towels. Repeat frying with cashews, remove and drain.
Discard all but 2 tablespoons oil from wok. Add garlic and chillies, and cook over medium heat until garlic is golden. Add kecap manis, fried nuts and lime leaves and toss for a minute until nuts are well coated. Remove nuts from wok and cool. Serve with drinks.

Source

250ml peanut oil

250g small raw red-skinned peanuts

250g raw cashews

2 cloves garlic, bruised

6 small dried chillies

1 1/2 tbsp kecap manis

2 kaffir lime leaves, centre vein removed, very thinly sliced

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