Candied Gochujang Almonds Are an Addictive and Tasty Surprise.

Sweet, salty and zesty, Candied Gochujang Almonds make the perfect snack. And these crunchy nuggets make a great gift.

These candied almonds aren’t the usual candied nuts you find in a cut glass dish at the holidays. With the addition of Gochujang, they transformed into a whole different taste sensation. Full of flavor and spice, these almonds are everything nice and naughty. Candied Gochujang Almonds are coated in brown sugar, Korean chili paste, Worcestershire Sauce, Soy sauce and a bit of spice. The coating really brings out the loads of umami and a nice but not to strong heat. The coating caramelizes in the oven giving these almonds an incredible crunch.

If you have not already guessed, I really am obsessed with Gochujang. I have several recipes that I make all the time with this Korean Chili Paste. I buy Gochujang in a little tub that calls to me in the fridge whenever I want to make something full of umami and yummy flavor.

My favorite gourmet grocery store namely Trader Joes used to carry an addictive bag of Gochujang almonds. I could not get enough of them I had to not leave the bag lying around or else I would find my hand in them at any time I was near them. They seem to have discontinued them to my dismay! I decided to try and make my own. This recipe is my answer.

It is really easy, and the ingredients are not hard to find. Gochujang can be found on Amazon, or at Whole Foods or any Asian market you have near you. These little crunchy, spicy, sweet and addictive Candied Gochujang Almonds are the perfect thing to give as a gift. They last for several weeks if you can keep your hands away, and are an unexpected treat.

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Candied Gochujang Almonds

Ingredients

• 4 cups whole raw almonds
• ½ cup brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Pink Himalayan Salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 tablespoons vegetable oil I used avocado oil
• 2 tablespoons Gochujang Korean chili paste or more to taste

Instructions

1. Preheat oven to 350°
2. Line a baking sheet with parchment paper.
3. Spread out the almonds in a single layer onto the lined baking sheet.
4. Roast the almonds for 10 minutes.
5. While the almonds are roasting; in a large bowl combine the brown sugar, soy sauce, Worcestershire Sauce, pink Himalayan salt, onion powder, garlic, powder, vegetable oil, and the Gochujang. Whisk well to combine.
6. When the almonds have roasted for 10 minutes add the hot almonds to the gochujang mixture. Make sure to keep the parchment paper on the baking sheet
7. Toss the almonds in the gochujang sauce, making sure to coat every almond.
8. Spread the coated almonds out onto the lined baking sheet. Try and get an even layer.

9. Place the almonds back in the oven and roast for 15-20 more minutes stirring every 5 minutes or so to break them up as much as possible. The almonds will be very sticky.

10. After 15 minutes the the coating should start to look browned, be careful not to overcook them as the coating will become bitter. If the nuts are not bubbling and caramelized cook a few more minutes. Transfer the almonds still on the parchment paper to a counter or surface to cool for 10 minutes.

11. After 5 minutes stir and break up the almonds as much as possible.
12. Let cool completely.