MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Sriracha Nuts
 Categories: Five, Nuts, Chilies, Citrus, Snacks
      Yield: 3 Cups
 
      3 c  Plain, unsalted, roasted
           - peanuts
      1 c  Sriracha; divided *
      1    Lime; juice of, divided
      2 tb Sugar
    1/2 ts Salt
 
  Heat oven to 350°F/175°C.
  
  Line a cookie sheet with a baking mat, or coat with
  nonstick spray.
  
  Combine 1/2 c Sriracha, juice from 1/2 lime, the sugar
  and the salt in a medium bowl. Add the nuts and stir well
  to get them evenly coated. Don't wash the bowl, you'll
  need it again.
  
  Spread the nuts in an even layer on the cookie sheet and
  bake 10 minutes.
  
  Take them out and let them cool a few minutes.
  
  Combine the rest of the Sriracha and lime juice in the
  bowl. Dump the nuts from the cookie sheet into the bowl
  and stir well to get them coated with the second layer of
  Sriracha.
  
  Spread them back out on the cookie sheet and bake another
  10-12 minutes. Let them stand about 5-10 minutes before
  eating. They crisp up as they cool.
  
  They keep at least two weeks stored in a jar or airtight
  container.
  
  For true "Rooster Nuts" use Huy Fong Sriracha (aka
  "Rooster Sauce"). I prefer Golden Bells or Two Golden
  Fish brand Sriracha as they are more garlicky and a bit
  hotter, too. -- UDD
  
  RECIPE FROM: http://honestcooking.com
  
  Uncle Dirty Dave's Kitchen
 
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