Spicy and Sweet Roasted Sriracha Nuts
Ingredients
- 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
Instructions
- 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.
Notes
*You can use brown sugar in place of coconut sugar.