Snacking is a major pastime around here. So when I get a chance to make one of my favorite things and adapt it to a raw recipe, I jump at the chance. I’ve been making a version of this Thai Chili Crunch for years. Usually prepped on the stove and placed in the oven to caramelize, it seemed like something I could easily make with the dehydrator. Yes, it’s reminiscent of the high end snacks available in the grocery store, but my version packs a little more kick while preserving the flavor and benefits of raw cashews. Amusingly, or maybe not so much for me, I’m suffering from severe allergies…