Ingredients:

  • 2 cups (280g) raw whole almonds
  • 2 tbsp (30ml) soy sauce
  • 2 tbsp (42g) honey
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) sriracha
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1g) ground ginger

Instructions:

  1. Preheat your oven to 325°F (160°C). Line your baking sheet with parchment paper to ensure a clean release.
  2. In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic powder, and ginger until the honey is fully incorporated and the sauce is velvety and uniform.
  3. Add the raw almonds to the bowl and toss thoroughly with a spatula until every almond is evenly coated in the sauce. Spread them in a single layer on the prepared baking sheet.
  4. Roast for 15–20 minutes, stirring the almonds every 7 minutes, until they are fragrant, the glaze is bubbling, and they have a deep golden-brown hue.
  5. Remove from the oven and immediately spread the almonds apart on the pan. Let them sit for 15 minutes to allow the glaze to crystallize into a crisp shell.