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Spicy and Sweet Roasted Sriracha Nuts

Course Appetizer
Cuisine American
Diet GlutenFreeDiet
Prep Time 5 minutes
Cook Time 15 minutes
Author Amy Rains


  • 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


  1. Preheat your oven to 350 degrees, line a baking sheet with parchment paper. Spread nuts over your baking sheet.

  2. In a small bowl, heat up Sriracha, sugar, and maple syrup (microwave for about 30 seconds). Mix until the sauce is well combined. 
  3. Toss and coat the nuts with the Sriracha mixture. Sprinkle with sea salt and rosemary.
  4. Bake for 12-15 minutes, at about the halfway mark, stir the nuts around. 

  5. Remove from oven and immediately sprinkle with cinnamon. 
  6. The nuts will get crisp as they cool. You can store in an air tight container for several days.

Recipe Notes

*You can use brown sugar in place of coconut sugar.