Ingredients:

  • 2 cups raw almonds (240g)
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon sea salt (3g)
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon rice vinegar (15ml)
  • 2 tablespoons honey (30ml)
  • 1 tablespoon sriracha sauce (15ml)
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated (5g)
  • 1 teaspoon sesame oil (5ml)
  • 1 tablespoon sesame seeds (optional for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine raw almonds, olive oil, and sea salt. Toss until almonds are evenly coated.
  3. Spread almonds in a single layer on a parchment-lined baking sheet. Roast for 15-20 minutes, stirring halfway through, until lightly golden and fragrant.
  4. In a separate bowl, whisk together soy sauce, rice vinegar, honey, sriracha, minced garlic, grated ginger, and sesame oil until smooth.
  5. Once almonds are roasted, remove them from the oven and drizzle with the Tangy Asian sauce. Toss to coat evenly.
  6. Allow the almonds to cool for a few minutes before transferring them to a serving bowl. Garnish with sesame seeds if desired.