Goes great with an ice-cold beer.
Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes.
Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it’s best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.
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