These Spicy and Sweet Roasted Sriracha Nuts are sponsored by my friends at Lee Kum Kee.
These nuts are such an easy snack for holiday entertaining, or for any get together! You’ll love how easy they are to make, and how delicious they are to eat!
I’m in full holiday partying and entertaining mode for the next 10 days.
And can I just say, it’s only 10 days until Christmas and as of 2 days ago I was kind of in a freakout mode. I have a list of random gifts I need to give and wasn’t sure what the heck to gift. You know: teachers, friends, neighbors, the UPS guy, the lovely people who work downtown and give my dog a cookie every time we walk by.
It’s a bit daunting…..
So yes, I officially decided I was going to use my culinary skills and kitchen as my resource. I mean, don’t we all love good food?
So these Sriracha Spicy and Sweet Nuts have become my go-to everything lately. I already mentioned gift, but also as a salad topper, easy snack, appetizer for a holiday party, and for football watching.
They’re so versatile! Perfectly spiced, perfectly sweetened, made in one pan, and insanely delicious and addicting.
They are made with just a few simple ingredients, and can be made in less than 20 minutes (baked for 15).
I used Lee Kum Kee Sriracha Chili Sauce to put this tasty twist on traditional holiday fare. Lee Kum Kee offers a variety of Asian condiments that compliments and elevates your holiday feast. They make it easy to enjoy Asian cuisine from your home with restaurant quality taste. I love that they only use premium quality, non-GMO ingredients! The Sriracha Chili Sauce is a Thai style hot sauce with a warm garlic accent that pairs perfectly with nuts! Made from the freshest and juiciest ripened red chilies, and also a gluten-free condiment with only a few ingredients.
Have I also mentioned how EASY these are?? So keep them all for yourself, or double the batch and place in jars to give as gifts. Or maybe bring that party you’re attending! You really can’t go wrong.
- 4 cups assorted raw nuts
- 2 tbsp Lee Kum Kee Sriracha Chili Sauce
- 3 tbsp coconut sugar*
- 1 tbsp maple syrup
- 1 tsp sea salt
- 2 tsp cinnamon
- 1 tbsp chopped fresh rosemary
Preheat your oven to 350 degrees, line a baking sheet with parchment paper. Spread nuts over your baking sheet.
In a small bowl, heat up Sriracha, sugar, and maple syrup (microwave for about 30 seconds). Mix until the sauce is well combined.
Toss and coat the nuts with the Sriracha mixture. Sprinkle with sea salt and rosemary.
Bake for 12-15 minutes, at about the halfway mark, stir the nuts around.
Remove from oven and immediately sprinkle with cinnamon.
The nuts will get crisp as they cool. You can store in an air tight container for several days.
*You can use brown sugar in place of coconut sugar.
THIS POST IS SPONSORED BY MY FRIENDS AT LEE KUM KEE. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT RECIPES FOR YOU BY SUPPORTING PARTNERSHIPS WITH BRANDS THAT I LOVE! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!