1 cup coarsely chopped dry-roasted cashews, salted
1 tablespoon butter
1 tablespoon chile paste (sambal oelek)
1 teaspoon baking soda
1 teaspoon grated fresh lemongrass
1 teaspoon grated peeled fresh ginger
How to Make It
Line a baking sheet with parchment paper; lightly coat with cooking spray.
Combine sugar, corn syrup, and 1/2 cup water in a medium heavy saucepan over medium-high heat, stirring just until combined; bring to a boil. Cook, without stirring, until a candy thermometer reaches 335°. Remove from heat; stir in cashews and remaining ingredients (mixture will bubble). Quickly pour mixture onto prepared pan, spreading evenly. Cool completely (about 2 hours); break into pieces.