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If you need a snack, try these Sriracha Roasted Almonds. They are sweet, spicy, salty, and full of healthy fats — aka the perfect snack.
My husband and close friends will tell you, I can get hangry. In an effort to avoid turning into a total nightmare, I like to always have a snack nearby. While there are a lot of great snacks on the market, it is hard to predict what kind of snack “mood” will strike. Will I be in the mood for something salty? Sweet? Spicy? Crunchy? Sriracha Roasted Almonds cover all bases.
As an added bonus, they don’t require very many ingredients — just almonds, sriracha, brown sugar, soy sauce, and an egg white. The egg white is technically optional, but without it a good crunchy crust won’t form on the almonds. Just whisk the egg white until it is slightly frothy, then mix in the other ingredients before stirring in the almonds.
For easy cleanup, I recommend lining your sheet pan with a silicone baking mat. You can also use parchment paper, but I like the mats because they are washable and reusable. Otherwise, I would go through a lot of parchment.
While roasting, be sure to stir the almonds, breaking up any clumps, at least once about halfway through. This serves two purposes. The first is that the almonds will roast evenly. The second is that it gives the glaze an opportunity to get “craggley” (it’s a word… I think). This gives the Sriracha Roasted Almonds a lot of crispy edges, perfect for snacking.
- 3 cups raw almonds
- 1 egg white
- 2 tbsp sriracha
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- Preheat your oven to 325º and line a sheet pan with parchment paper or a silicon baking mat.
- In a medium bowl, whisk the egg whites for about 1 minute, until they are foamy.
- Add the sriracha, brown sugar, and soy sauce to the egg white, and whisk until well combined.
- Add the almonds and stir to coat. Spread the coated almonds onto the sheet tray in an even layer.
- Bake for 20-25 minutes, stirring once, until the almonds are toasted and the most of the liquid in the glaze has evaporated.
- Allow the almonds to cool completely, and enjoy! Keep an in airtight container.