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.