Spicy Sriracha Almonds

1
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Serves: 8
Serving Size: 1/4 cup
Ingredients: 
2 cups  whole natural almonds
3 tablespoons sriracha sauce
1 tablespoons soy sauce
1 tablespoon olive oil
2 teaspoons chili flakes
1/2 teaspoon kosher salt
Preparation: 

Preheat oven to 350 degrees F. Line a baking sheet with foil and spray it with nonstick cooking spray. Spread the almonds on the sheet and bake for 5 minutes. Remove from oven (leave oven on) and allow to cool while you mix the marinade. In a bowl, whisk together the sriracha, soy sauce, oil, and chili flakes; stir in almonds to coat evenly. Return almonds to the foil-lined baking sheet in a single layer and bake again for 10 minutes, stirring once halfway through. Remove pan from oven and if stir; sprinkle with the salt and extra chili flakes, if desired, and allow to cool completely. Store in an airtight container for up to one week.

Nutritional Info: 

Nutritional Analysis: 1/4 cup

Calories: 220
Fiber: 4 g
Fat: 19 g
Cholesterol: 0 mg
Sat Fat:  2 g
Sodium: 285 mg      
Mono Fat:  12 g
Calcium: 94 mg
Poly Fat:  4 g
Magnesium: 97 mg
Protein:  8 g
Potassium: 259 mg
Carb:  9 g
Vitamin E: 10 mg*
Sugar: 3 g
 

* total alpha-tocopherol equivalents

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Reviews/Comments
November 09, 2015
5
Amazing!
May 24, 2016
1
Epic fail. We carefully followed the directions, as almonds are not cheap, and they all burnt. They had no other flavor other than the awful charred burning taste. :-(
July 15, 2016
0
Thank you for the comments. The recipe has updated and tested for accuracy. We have also included the nutritional information.
Spicy Sriracha Almonds
  • 2 cups  whole natural almonds
  • 3 tablespoons sriracha sauce
  • 1 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 2 teaspoons chili flakes
  • 1/2 teaspoon kosher salt
20 100 1 10

Preheat oven to 350 degrees F. Line a baking sheet with foil and spray it with nonstick cooking spray. Spread the almonds on the sheet and bake for 5 minutes. Remove from oven (leave oven on) and allow to cool while you mix the marinade. In a bowl, whisk together the sriracha, soy sauce, oil, and chili flakes; stir in almonds to coat evenly. Return almonds to the foil-lined baking sheet in a single layer and bake again for 10 minutes, stirring once halfway through. Remove pan from oven and if stir; sprinkle with the salt and extra chili flakes, if desired, and allow to cool completely. Store in an airtight container for up to one week.