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
Spicy Sriracha Almonds
Featured in the Honolulu Star-Advertiser on March 24, 2021.
Ingredients:
Directions:
- Heat oven to 350°F.
- Line a baking sheet with parchment paper.
- Spread almonds on baking sheet and bake for 5 minutes.
- Remove from oven (leave oven on) and allow to cool while you mix the marinade.
- In a small bowl, whisk together sriracha, shoyu, oil, and chili flakes.
- Stir in almonds to coat evenly.
- Return almonds to baking sheet in a single layer and bake again for 10 minutes, stirring once halfway through.
- Remove pan from oven and stir; sprinkle with salt and extra chili flakes, if desired, and allow to cool completely.
- 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.
