Cacalas (Toasted Guaje Seeds with Lime and Salt)

Ingredients

• 1 cup / 250 ml dried guaje seeds (Leucaena leucocephala)
• 1 tablespoon / 15 ml fresh lime juice
• 1 teaspoon ground sea salt

Method

1. 1
   Place the dried guaje seeds in a single layer in an ungreased heavy skillet — cast iron or comal preferred. Set over low heat (approximately 120–140°C / 250–285°F surface temperature).
2. 2
   Toast, stirring occasionally, for 15–20 minutes until the seeds are crisp throughout and have taken on a lightly golden, dry appearance. Do not rush the heat.
3. 3
   Remove the pan from the heat and allow the seeds to cool for 3–4 minutes.
4. 4
   Toss the cooled seeds with the lime juice and sea salt until evenly coated.
5. 5
   Return the pan to low heat. Stir the seeds continuously for 5–10 minutes until the lime juice has fully absorbed and the salt forms a light crust on the surface of each seed.
6. 6
   Spread on a clean surface to cool completely before serving or storing.