Name: Beer Snack: Spicy Sriracha Roasted Peanuts
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Cuisine: Asian Inspired
Ingredients: 3 cups plain unsalted roasted peanuts (about 400 grams); 1 cup Sriracha (240 ml), divided; Juice of 1 lime (about 2 tbsp / 30 ml), divided; 2 tablespoons coconut sugar (or regular sugar); ½ teaspoon salt

Jump to Recipe

Zesty, a little fiery, makes everything taste exciting. Naturally vegan, gluten-free, and a little goes a long way. That’s Sriracha for you – and we’re about to upgrade your beer snack game forever.

I posted a recipe for Sriracha roasted peanuts a few years ago and thought they were pretty great at the time. But I’ve been making a lot of Sriracha roasted nuts since then, and I’ve figured out how to make them easier, better, and yes… more addictive.

The secret is in the additions. A pinch of salt amplifies everything, while a small hit of coconut sugar adds depth and helps the Sriracha caramelize slightly during roasting. The real game-changer is a squeeze of lime juice that adds this subtle tartness that balances all that heat and sweetness.

I use peanuts because they’re cheap, available everywhere, and have the perfect sturdy texture for this treatment. But cashews, almonds, or mixed nuts work just as well. The key is the double-coating method – toss the nuts with the Sriracha mixture, roast them, then toss again with a second coating while they’re still warm. This creates layers of flavor that actually stick to the nuts instead of ending up on your fingers.

The roasting mellows the Sriracha just enough to make it complex rather than just hot, while the nuts get crispy and slightly caramelized around the edges. The result is something that’s impossible to stop eating and makes regular bar nuts taste like cardboard.

Fair warning: make these for a party and people will ask for the recipe. Make them for yourself and you’ll eat the entire batch while standing in the kitchen.

Spicy Sriracha Nuts

Step by Step: How to Make Spicy Sriracha Roasted Peanuts

Preheat and Prepare:

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment or a silicone baking mat, or lightly coat with nonstick spray.

First Sriracha Coating:

In a medium mixing bowl, combine ½ cup (120 ml) Sriracha, juice from half a lime, coconut sugar, and salt.

Add the peanuts and toss thoroughly to coat. Make sure all the peanuts are slick and covered.

First Roast:

Spread the coated peanuts out evenly on the prepared baking sheet.

Roast for 10 minutes on the center rack. Remove and let cool slightly—just 5 minutes is enough.

Second Sriracha Coating:

In the same bowl (don’t rinse it), add the remaining ½ cup (120 ml) Sriracha and juice from the other half of the lime.

Return the partially roasted peanuts to the bowl and stir well to coat them in the second layer.

Final Roast:

Spread the peanuts out again on the baking sheet.

Bake for another 10–12 minutes. Watch closely toward the end to prevent burning.

Cool and Store:

Let them cool on the sheet for 5–10 minutes—they’ll firm up as they cool.

Store in an airtight container for up to 2 weeks.

Spicy Sriracha Nuts

FAQ: Sriracha Roasted Peanuts

Can I use raw peanuts instead of roasted?
Raw peanuts are not ideal in this recipe—they need a longer roasting time and may not cook evenly with the sauce. Stick to pre-roasted for best texture.

Is this recipe gluten-free?
Sriracha sometimes contains additives with gluten. Check the label of your brand to confirm. All other ingredients are naturally gluten-free.

Can I substitute the lime?
Yes, lemon juice will work in a pinch, but it will change the flavor. Lime brings more brightness and works better with the Sriracha heat.

How spicy are these peanuts?
They’re pretty spicy due to the double Sriracha coating. For less heat, reduce to ½ cup total Sriracha and increase the lime or add a bit of honey.

Do they need refrigeration?
No, store them in a sealed container at room temperature. A glass jar or metal tin works best for maintaining crunch.

How long will they stay fresh?
These will stay crisp and flavorful for at least 2 weeks if kept in an airtight container.

Beer Snack: Spicy Sriracha Roasted Peanuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Gin Butters
Total Time: 27 minutes
Yield: 3 cups 1x

Print Recipe

Description

These roasted peanuts are bold and snackable, made by layering Sriracha and lime twice over already-roasted nuts for maximum punch. A quick oven bake crisps them up while locking in heat and acidity. Great for gifting or stashing in a jar for late-night snacking.

Ingredients

Scale

3 cups plain unsalted roasted peanuts (about 400 grams)

1 cup Sriracha (240 ml), divided

Juice of 1 lime (about 2 tbsp / 30 ml), divided

2 tablespoons coconut sugar (or regular sugar)

1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare:

Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment or a silicone baking mat, or lightly coat with nonstick spray.

First Sriracha Coating:

In a medium mixing bowl, combine ½ cup (120 ml) Sriracha, juice from half a lime, coconut sugar, and salt.
Add the peanuts and toss thoroughly to coat. Make sure all the peanuts are slick and covered.

First Roast:

Spread the coated peanuts out evenly on the prepared baking sheet.
Roast for 10 minutes on the center rack. Remove and let cool slightly—just 5 minutes is enough.

Second Sriracha Coating:

In the same bowl (don’t rinse it), add the remaining ½ cup (120 ml) Sriracha and juice from the other half of the lime.
Return the partially roasted peanuts to the bowl and stir well to coat them in the second layer.

Final Roast: