These spicy bacon nuts have been a family and friend favorite since day one. The sweet and spicy combination of honey and sriracha with roasted almonds, cashews, and salty bacon will keep you coming for more. Some of my favorite things about this recipe are the potential health benefits you can get from the nuts AND that it is awesome for an on-the-go snack! I have been known to eat them for lunch…for real!
Growing up my grandmother always had a nut bowl of a Planter’s nut blend sitting on her coffee table. We love nuts and seeds and eat them often! The roasted nut mixture that we eat in our home a taken up several notches due to my pickiness of ingredients and a lot of LOVE…in my opinion. The girls love eating these right off the pan when they are slightly warm. For the tiny humans that may consume these, the spice from the sriracha is super mild giving the nuts a slight spice when combined with the honey. The girls also love these when we are on the go!
The Bacon
The most important step for this recipe is making sure that your bacon is crispy and drained well. I usually bake a whole package of bacon on a foil-lined cookie sheet for this recipe, then mix in all of the bacon. Please save the bacon fat in a mason jar to use later. Bacon fat is one of my favorite things to use when making an omelet or sauteing vegetables!
The Nuts
This roasted nut recipe calls for almonds and cashews, but you can really use whichever combination you prefer. I absolutely love adding sunflower seeds to this mixture. In order for the nuts to roast correctly you must use raw unsalted nuts, which you can typically find in the bulk section at your grocery store. Raw, unsalted nuts do a beautiful job taking on the flavors you want!
Honey and Sriracha
Honey and sriracha are two of our home’s favorite condiments, we use them both very frequently. We bounce around a bit when it comes to the brand of honey we have at the house, but the one thing we ALWAYS make sure of is that it is LOCAL! On special occasions, we have been known to barter small-hive honey for freshly canned pickles, YUM! We love us some Sriracha and you can literally put it on anything. Eggs in the morning, chicken salad at lunch, in an aioli…I mean so many things! Our favorite sriracha is Yellow Bird (they have other awesome sauces also). The number one reason we use Yellow Bird versus others out there is that they use higher quality, clean ingredients. Done and done!
I would love to know how this recipe turns out for you! Please leave a comment below….Thanks, friends!
Spicy Bacon Nuts
Equipment
- Large Cookie Sheet
- Parchment Paper
- Medium to Large Bowl
- Measuring Cups
Ingredients
- 8 oz. bacon. I usually use the whole package! Sheet pan bake OR fry it up crispy and drain on papertowels.
- 2 large egg whites
- 4 tablespoons Sriracha Friendly recommendation: Use Yellowbird, it can be found at most HEB stores, Whole Foods, other grocers around Texas and online!
- 3 tablespoons Honey Favorite Local
- 1 teaspoon Pink Himalayan sea salt Sea Salt OR Kosher
- 2 cups raw unsalted cashews
- 2 cups raw unsalted almonds
- ½ cup raw unsalted sunflower seeds (optional)
Instructions
- Preheat oven to 300° F.
- Chop and bake/fry bacon! Once brown and crispy, use a slotted spatula/spoon and set bacon aside on layered paper towels. You can fry the bacon before or while the nuts are roasting. You do you!
- Combine egg whites, sriracha, honey, sea salt in a large bowl and whisk together!
- Toss in nuts/seeds to the wet mixture. Make sure they are all coated evenly.
- Line large rimmed baking sheet with parchment paper.
- Transfer nut mixture to the baking sheet with slotted spoon/spatula.
- Spread the nuts out evently.
- Bake nuts for 20 minutes, then toss. Bake for another 10-15 minutes!
- Once removed from the oven, toss the chopped bacon to the baking sheet and allow mixture to cool to room temperature.
- Serve up and/or store in an air tight container in the fridge for a week.
This recipe is amazing! I’ve had the honor of tasting these 1st hand from the Yellowrosekitchen.com chef herself and have made them myself!
Thank you so much for sharing Kim!