I’ve been on a roasted nut kick, roasting nuts in the crockpot and in the oven. They make such a wonderful gift during the holidays and beyond. A cute little jar of roasted nuts is a welcome hostess gift any time of year. But mostly they are just delicious to eat!
Yesterday I decided to make roasted nuts with a bit more heat than usual. I typically stick with sweet and warming spices. Instead, I decided to work with ingredients that I always have handy: ginger root and Sriracha. The result is sweet, spicy, a zesty kick of ginger…and addictive.
I’ll be honest and tell you that I ate more than my share of the first batch and didn’t have enough left for the gifts I needed to make. So I made a second batch. And then a third. The gifts are now all made and not a single neighbor has complained about the Sriracha odor pouring out of my house. No threats of this Srirachi nut roasterie being closed down!
A couple of pointers on this recipe: Ginger root is fibrous. If you are concerned about the strands of ginger root looking a little hairy, you can very finely dice your ginger. While the aroma of these roasting is alluring, use caution when opening up the oven to stir the nuts. Sriracha and ginger together pack a punch of heat, similar to roasting any spicy chile. Sinus clearing guaranteed!