Sweet and Spicy Nuts
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 241.6
- Total Fat: 18.0 g
- Cholesterol: 0.0 mg
- Sodium: 96.5 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.3 g
- Protein: 7.6 g
View full nutritional breakdown of Sweet and Spicy Nuts calories by ingredient
Introduction
These are addictive. They're sweet, salty, spicy, and crunchy. Cut back on the sriracha/chili flakes to tame these fiery nuts. Use smoked (not hot or sweet) paprika. These are addictive. They're sweet, salty, spicy, and crunchy. Cut back on the sriracha/chili flakes to tame these fiery nuts. Use smoked (not hot or sweet) paprika.Number of Servings: 8
Ingredients
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1/4 c maple syrup
1 T sriracha (or 1 t red chili flakes)
1 t smoked paprika
2 c raw almonds or your choice of nuts
1 T sugar in the raw
black pepper and salt to taste
Tips
I prefer to use almonds in this recipe, but use any combo of nuts you like!
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with a silicone liner or parchment paper.
In a small bowl, mix together the maple syrup, sriracha, and smoke paprika. Stir to combine, then add the nuts, stirring well to coat.
(At this point, you can store the nuts in the fridge overnight or for a few hours to let the flavors soak in.)
Spread the nuts in a single layer on the baking sheet. Bake for 15 minutes. (Nuts will still be sticky.) Sprinkle on the sugar, salt and pepper. Remove the parchment or liner from the baking sheet, and allow the nuts to cool on the sheet/paper. Store in an airtight container for up to a week.
Serving Size: Makes eight 1/4-cup servings
In a small bowl, mix together the maple syrup, sriracha, and smoke paprika. Stir to combine, then add the nuts, stirring well to coat.
(At this point, you can store the nuts in the fridge overnight or for a few hours to let the flavors soak in.)
Spread the nuts in a single layer on the baking sheet. Bake for 15 minutes. (Nuts will still be sticky.) Sprinkle on the sugar, salt and pepper. Remove the parchment or liner from the baking sheet, and allow the nuts to cool on the sheet/paper. Store in an airtight container for up to a week.
Serving Size: Makes eight 1/4-cup servings
Member Ratings For This Recipe
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