Sweet Sriracha Almonds

I tore this recipe out of a VegNews magazine from 2010! I finally got around to making it. These are an amazing snack to have in your pantry if you like some spice. These are Sweet Sriracha Almonds. The recipe actually calls for pecans but this time around I was out of pecans, had a boat load of almonds in my freezer, and my husband suggested I try making the recipe with almonds. It turned out just as delicious if not more delicious. I also added toasted sesame seeds to the recipe. The recipe strangely enough is only for 1 cups worth of nuts though. You are going to love these so I would definitely double maybe even triple the recipe.

Sweet Sriracha Almonds
1 Cup raw almonds(mine were not raw) 
2 Tablespoons maple syrup
2 Teaspoons olive oil
½ Teaspoon salt
½ Teaspoon sriracha chili sauce
1 Tablespoon toasted sesame seeds

Line a cookie sheet with a a piece of parchment paper and set aside. Place sesame seeds in a dry skillet on low heat and toast until fragrant, about 3 minutes. Place sesame seeds aside in a bowl to cool.

Toast almonds in a dry skillet over medium heat, stirring occasionally for five minutes or until fragrant.

Add remaining ingredients, mix well, and cook for one minute, stirring frequently until liquid has evaporated and nuts are glazed. Remove from heat and place nuts on prepared cookie sheet to cool.

Amanda Stivers