NINJA NUTS

images MAKES ABOUT 1½ CUPS

In a snack bowl. On a green salad. Over vanilla gelato. The ninja nut knows no bounds. It goes everywhere. Nimbly. Wisely. Confidently. Twangy, sweet, and salty. Keep the ninja nut in your recipe quiver to unleash unexpectedly.

3 tablespoons Mango Sriracha Caramel (here)

1½ cups (8 ounces) whole skin-on almonds

½ teaspoon sea salt

image Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.

image Put the sriracha caramel in a medium heatproof bowl and warm in the microwave for 30 seconds. Or warm in the preheating oven for a few minutes. You want it pourable enough to coat the almonds.

image Add the almonds to the warm caramel and sprinkle in the salt. Stir well to coat evenly.

image Spread the sticky nuts in a single layer on the prepared baking sheet and bake, stirring every 5 minutes or so to make sure nothing is burning, until lightly toasted, about 20 minutes. Use caution: The nuts will be wicked hot at this point.

image Remove from the oven and let cool slightly, then serve warm. Or let cool, then store in a glass jar at room temperature for up to 1 week. To serve warm, reheat on a baking sheet in a 350ºF oven for a few minutes.

OPTIONS

image These taste baller on Asian Broc-O-Flower Slaw (here).

image Halloween coming up? Replace the Mango Sriracha Caramel with Beet Blood (here), and put out some Bloodied Ninja Nuts for your guests. Muhahahaha!

SAVORY NINJA NUTS: Stir in 1 tablespoon Pok Pok Som Chinese celery drinking vinegar (available online) and ½ teaspoon granulated garlic.