Spicy Sriracha Almonds

Featured in the Honolulu Star-Advertiser on March 24, 2021.



Spicy Sriracha Almonds

  • 2 cups whole natural almonds
  • 3 tablespoons sriracha sauce
  • 1 tablespoon low-sodium shoyu
  • 1 tablespoon olive oil
  • 2 teaspoons chili flakes
  • 1/2 teaspoon kosher salt


  1. Heat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. Spread almonds on baking sheet and bake for 5 minutes.
  4. Remove from oven (leave oven on) and allow to cool while you mix the marinade.
  5. In a small bowl, whisk together sriracha, shoyu, oil, and chili flakes.
  6. Stir in almonds to coat evenly.
  7. Return almonds to baking sheet in a single layer and bake again for 10 minutes, stirring once halfway through.
  8. Remove pan from oven and stir; sprinkle with salt and extra chili flakes, if desired, and allow to cool completely.
  9. Store in an airtight container for up to one week.

Makes 2 cups.

Approximate Nutrient Analysis per 1/4 cup serving:
200 calories, 17 g fat, 1 g saturated fat, 0 mg cholesterol, 350 mg sodium, 8 g carbohydrate, 4 g fiber, 2 g sugar, 6 g protein.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.