After experimenting with a glaze that was actually meant for chicken wings, I decided to also make candied almonds with it. This recipe is Asian inspired; the deep, complex flavor comes from just a bit of Sriracha and soy sauce with sesame oil. Let the glazed almonds set up in the fridge before adding the remaining brown sugar so it will adhere better.
Enjoy! I guarantee you’ll be eating more than one handful.
2 cups Blue Diamond® whole natural almonds
1/4 stick salted butter, melted
1/4 cup soy sauce
1/2 cup brown sugar
1 tbs. sriracha sauce
1 tbs. honey
1 tsp. garlic powder (not salt!)
1 tsp. smoked Spanish paprika
1/2 tsp. liquid smoke seasoning
1 tsp. sesame oil
4 tbs. brown sugar for the glaze coating
Preheat your oven to 300° F. In a medium-sized mixing bowl, melt the butter for 20 seconds in your microwave. Add the remaining ingredients except for the almonds. Beat with a spatula for two minutes until thoroughly combined. Add the almonds and mix well.
Line a large cookie sheet with baker’s parchment paper and fold the edges up to form a lip on all four sides. Spread out the almond glaze mixture on the paper.
Bake uncovered for 12-14 minutes. There is no need to turn them. Remove and let cool slightly on your stovetop.
Spoon the mixture into a colander and let the excess glaze run off. Transfer to a covered bowl and place in your fridge for 1/2 hour to set up.
After a half hour, sprinkle 4 tbs. brown sugar over the top and fold in with a spatula until all of the nuts are evenly coated.
NOTE: If you bake the almonds any longer than the time indicated, you risk scorching the butter. Watch them carefully when baking.