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Chile-Lime Cashews

['4 cups raw cashews', '15 dried chiles de árbol', '10 kaffir lime leaves (optional) cut into 1/4" slices', '2 tablespoons melted unsalted butter', '2 tablespoons vegetable oil', '1 tablespoon kosher salt', '1 1/2 teaspoons ground ancho chiles', '2 tablespoons finely grated lime zest', 'Ingredient info: Dried chiles de árbol and ground ancho chiles are available at Latin markets', 'specialty foods stores', 'and some supermarkets. Kaffir lime leaves are sold frozen or sometimes fresh at Asian markets.']

Preheat oven to 325°F. Combine 4 cups raw cashews, 15 dried chiles de árbol, 10 kaffir lime leaves (optional) cut into 1/4" slices, 2 tablespoons melted unsalted butter, 2 tablespoons vegetable oil, 1 tablespoon kosher salt, and 1 1/2 teaspoons ground ancho chiles in a large bowl; toss to coat. Spread nut mixture in an even layer on a large rimmed baking sheet. Roast, stirring occasionally, until cashews are evenly toasted and fragrant, about 20 minutes. Let nut mixture cool completely on sheet on a wire rack. Transfer nuts to a large bowl and toss with 2 tablespoons finely grated lime zest, making sure to evenly distribute spices and zest. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

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