Beer Nuts Recipes
BEER NUTS
Make and share this Beer Nuts recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h25m
Yield 1 recipe, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Beat the egg white with the water until soft peaks form.
- Stir in nuts.
- In another bowl, mix the rest of the ingredients.
- Sprinkle this over the nuts, toss or stir well.
- Transfer to a buttered cookie sheet and bake for 30 minutes, up to 40 minutes, stirring every 10 minutes.
- You want the nuts to be dry.
- Remove from heat, cool and serve.
MY BEER NUTS
Make and share this My Beer Nuts recipe from Food.com.
Provided by Queen uh Cuisine
Categories Lunch/Snacks
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Bring peanuts, sugar, salt and water to a boil.
- Continue to boil until all liquid is absorbed. (aprox. 25-30 min).
- Preheat oven to 300 degrees.
- Spread nuts on lightly greased jelly roll pan and sprinkle with salt to your liking and.
- bake 20 minutes.
- Remove from oven and gently stir, sprinkle with more salt to your liking and bake 20 minutes more.
- Cool completely and store in an airtight container.
SWEET AND SPICY BEER NUTS CHEX MIX
The sweetness of brown ale enhances the spicy flavor of this addicting snack mix from the great beer-producing state of Wisconsin.
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 20
Number Of Ingredients 10
Steps:
- In large microwavable bowl, mix cereals, pretzels and nuts.
- In 4-cup microwavable measuring cup, place ale. Microwave uncovered on High 4 to 6 minutes, stirring every 2 minutes, until reduced to 1/4 cup. Stir in brown sugar, butter, chili powder, salt and red pepper. Microwave on High 1 to 2 minutes, stirring every 30 seconds, until butter is melted and sugar is dissolved. Pour over cereal mixture; stir until evenly coated.
- Microwave uncovered on High 6 to 8 minutes, stirring every 2 minutes, until mixture just begins to brown. Spread on waxed paper or foil to cool. Store in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 5 g, TransFat 0 g
BEER-LOVER'S PEANUTS
Serve these easy-to-make, spicy snacking nuts at your next party!
Provided by Betty Crocker Kitchens
Categories Snack
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oil in 10-inch skillet over medium heat. Stir in Cajun seasoning and red pepper. Stir in peanuts.
- Cook about 2 minutes, stirring constantly, until peanuts are evenly coated and hot. Cool slightly. Serve warm or cool. Store tightly covered up to 3 weeks.
Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 0 mg, Fat 3, Fiber 3 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 125 mg
BEER NUT COOKIES
Also good with honey-roasted and salted nuts.
Provided by Kevin Ryan
Categories Desserts Cookies Drop Cookie Recipes
Yield 27
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream the shortening and the sugar until light. Add the eggs (room temperature) and the vanilla and mix well. Combine the flour, salt, and baking soda. Add this to the creamed mixture. Stir in the nuts.
- Drop about 2 teaspoons per each cookies onto greased cookie sheets. Bake for about 11 minutes, or until firm. Cool for about 3 minutes on the sheet and then remove to cool.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 20.8 g, Cholesterol 13.8 mg, Fat 12 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 75.1 mg, Sugar 12.3 g
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Servings 12-16Total Time 1 hr 20 minsEstimated Reading Time 1 min
- In a large, heavy-bottom saucepan, combine 1 pound brown sugar with the beer and molasses and bring to a simmer, stirring until all of the sugar is dissolved. Stir in the nuts. Reduce the heat to a gentle simmer and continue to cook until the nuts are softened and the liquid has reduced to a syrupy consistency, 20 to 30 minutes. Remove from heat.
- Strain the nuts, discarding the syrup. In a separate bowl, whisk together the remaining 1 cup brown sugar, cayenne pepper and salt. Add the nuts and toss to coat.
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- Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- Dump the beer and brown sugar in a saucepan over medium heat and stir until the sugar has dissolved. Bring to a boil and let it cook, without stirring or otherwise disturbing the contents of the pan, for 3 minutes.
- Remove the pan from the heat and stir in the butter and Sriracha until everything is completely incorporated. (If you want your beer nuts to have just the slightest trace of warmth, use just 1/4 teaspoon Sriracha. If you want your beer nuts to have more of a discernible kick, use 3/4 teaspoon or more.) Add the nuts and stir until each nut is well coated.
- Spread the nuts evenly in a single layer on the prepared baking sheet. Bake for 6 minutes. Stir the nuts well and then bake for an additional 6 to 8 minutes. The syrup mixture should be bubbling pretty vigorously when you remove the baking sheet from the oven. Sprinkle with the cayenne. Let the mixture cool to room temperature. As the nuts cool, the coating will go from bubbly to gooey to stretchy to sticky to crisp. [Editor’s Note: If the nuts remain in the sticky stage when cooled, then they weren’t in the oven quite long enough. Next time, leave them for the entire 8 minutes after stirring.]
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- In a medium saucepan over medium to medium-high heat, stir together water, sugar, and peanuts. Bring to a boil. Boil, stirring regularly, until water is absorbed. It will turn from a syrupy consistency to a grainy sugar consistency.
- Spread peanuts out onto a rimmed 11″ x 17″ pan, breaking up any large pieces of peanuts that have clumped together. Sprinkle with sea salt.
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