Some people refer to sriracha as “rooster sauce” because of the stately bird emblazoned on the hot sauce bottles. In recent years, this fiery red sauce with hints of garlic and vinegar has gained a following among chefs, food enthusiasts, and heat seekers. Here I’ve used it to flavor and deliver a serious punch to ordinary nuts; this mix will keep for 2 to 3 weeks. You can create “party” or “cocktail” care packages and include these along with a bottle opener, a deck of cards, and whatever else you think will spice up an ordinary night at home.
Reprinted from the book The Flying Brownie by Shirley Fan. Copyright © 2013 and used by permission of The Harvard Common Press.
|2 tablespoons sriracha hot sauce||1 cup lightly salted peanuts|
|2 teaspoons soy sauce||1 cup roasted almonds|
|2 teaspoons vegetable or canola oil||1 cup roasted cashews|
|1/2 teaspoon sugar|
Preheat the oven to 300°F. Grease two baking sheets.
In a medium-size bowl, combine the sriracha, soy sauce, oil, and sugar. Stir until combined. Toss in all of the nuts and stir until completely covered. Spread out the nuts on the baking sheets and bake for 10 to 15 minutes, until the seasonings appear to adhere to the nuts, stirring half-way through.
Let the nuts cool on the baking sheet. Pack the nuts in a food-safe tin or Mason jar.
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