Instructions

• Preheat the oven to 250°F (120°C).
• Line a sheet pan with a silicone pastry mat or parchment paper.
• In a small bowl, combine 2 tablespoons gochujang or sriracha, 3 tablespoons maple syrup, and 1 teaspoon nutritional yeast; stir until evenly mixed.
• Put 2 cups raw almonds in a medium bowl. Pour the sauce mixture over the almonds and toss or swirl the bowl until the almonds are evenly coated.
• Spread the coated almonds in a single even layer on the prepared sheet pan.
• Bake for 60 minutes total, rotating the pan 180° after 30 minutes.
• At 45 minutes, remove one almond with a spoon onto a small plate, let it cool for 1–2 minutes, then taste to check texture—it should be less chewy and more roasted. If it still seems underdone, return the pan to the oven for the remaining time (to reach a full 60 minutes).
• When done, remove the pan from the oven and let the almonds cool completely on the sheet (they will crisp as they cool). Once cooled, separate any clusters and store as desired.