Serious Eats: Talk
Homemade sriracha peas?
I've been kicking around some ideas for homemade holiday goodies, and would like to try making a homemade version of sriracha peas (like the wasabi peas). The commercial sriracha peas are waaaay to sweet in my opinion.
I'm hoping someone has an idea about a method of preparation. Most of the recipes online call for frozen peas, which seem to shrivel up and dry out. I do have a store where I can by the plain peas - that already look like the regular wasabi peas/sriracha peas, just without the coating.
Any thoughts on coating ingredients or cooking method?