We love Sriracha sauce in our house. It goes so well with many different dishes. It works particularly well with omelettes and a strong cup of tea. It was only a matter of time before we experimented with sriracha and a sweet dish. We made a sriracha and maple syrup paste and coated the fresh walnuts with it. We cooked the coated walnuts in the oven at 170C for 20 minutes. The result was so good I was worried that there wouldn’t be enough to complete the recipe because I kept eating them. I have written before here about how well chilli and dark chocolate go, well here is that perfect marriage again.You may have read or seen recipes for energy balls on social media lately. Balls! ehhh, exactly. Don’t be so hard on yourself by eating these rabbit droppings. You will get as much if not more energy from eating these breakfast bars than any ball. You’ll thank me.

Ingredients:

50g mixture cranberries/raisins
300g mixture of seeds/porridge oats, rice crispies
60g chopped hazelnuts
100g butter
100g soft brown sugar
160g golden syrup
80g crunchy peanut butter
200g Bourneville dark chocolate

Sriracha Walnuts:

100g Walnuts

4 tbsp sriracha

4 tbsp maple syrup

1 tsp caster sugar

 
The Make:

Grease and line a 20cm square cake tin with baking parchment.

 Put the dried fruit in a mixing bowl. Add the seeds, oats and cereal, and mix well.

 Put the butter, peanut butter, soft brown sugar and golden syrup in the saucepan. Cook gently on the hob, stirring with the spatula, until the butter and sugar are melted.

 Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mix.

 Fill the baking tin with the mixture. Use the spatula to press the mix down evenly. Bake at 130 fan oven for 25 mins, then leave to cool completely. For the sriracha walnuts mix the ingredients well in a bowl and make sure the walnuts are covered evenly with the syrup. Place the coated walnuts in sieve to allow the excess syrup to drip free before roasting. Place the walnuts on a baking sheet and roast at 170C for 20 mins and allow them to cool on a rack. Melt the chocolate and cover the breakfast bar evenly. Place the walnuts into the melted chocolate and let IT cool in a fridge before cutting into squares. Enjoy.