MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spicy Sriracha Nuts
Categories: Five, Nuts, Chilies, Citrus, Snacks
Yield: 3 Cups
3 c Plain, unsalted, roasted
- peanuts
1 c Sriracha; divided *
1 Lime; juice of, divided
2 tb Sugar
1/2 ts Salt
Heat oven to 350 F/175 C.
Line a cookie sheet with a baking mat, or coat with
nonstick spray.
Combine 1/2 c Sriracha, juice from 1/2 lime, the sugar
and the salt in a medium bowl. Add the nuts and stir well
to get them evenly coated. Don't wash the bowl, you'll
need it again.
Spread the nuts in an even layer on the cookie sheet and
bake 10 minutes.
Take them out and let them cool a few minutes.
Combine the rest of the Sriracha and lime juice in the
bowl. Dump the nuts from the cookie sheet into the bowl
and stir well to get them coated with the second layer of
Sriracha.
Spread them back out on the cookie sheet and bake another
10-12 minutes. Let them stand about 5-10 minutes before
eating. They crisp up as they cool.
They keep at least two weeks stored in a jar or airtight
container.
For true "Rooster Nuts" use Huy Fong Sriracha (aka
"Rooster Sauce"). I prefer Golden Bells or Two Golden
Fish brand Sriracha as they are more garlicky and a bit
hotter, too. -- UDD
RECIPE FROM:
http://honestcooking.com
Uncle Dirty Dave's Kitchen
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