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Closeup of Candied Gochujang Almonds

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.