Best Beer Nuts Recipes

MY BEER NUTS

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.

BEER NUTS

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.

KNOCK OFF BEER NUTS

Steps:

• 1. Bring peanuts, sugar, salt and water to a boil. Continue to boil until all liquid is absorbed. (aprox. 25-30 min).
• 2. Preheat oven to 300-degrees. Spread nuts on lightly greased jelly roll pan and sprinkle with salt to your liking and. Bake 20 minutes.
• 3. 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

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.

MAPLE-ALLSPICE BEER NUTS

Steps:

• Preheat oven to 300°F.
• Place peanuts into a large bowl.
• Pour maple syrup and allspice into a small saucepan and place over medium-high heat.
• Bring to a simmer and turn off heat and let cool slightly.
• Pour warm maple syrup mixture over peanuts in the bowl and stir with a wooden spoon to coat peanuts thoroughly.
• With a slotted spoon scoop peanuts from bowl and place into sieve and partially drain over the bowl while transferring peanuts onto a parchment lined baking sheet.
• Repeat process until the baking sheet is full of nuts.
• Place any extra nuts on a second baking sheet.
• Place baking sheet (s) in the oven and roast for 25-30 minutes or until mixture has darkened in colour.
• Be careful to watch that the nuts don't burn- the maple syrup will caramelize and burn easily, so it must be checked frequently.
• Pull the nuts from the oven and transfer onto a single layer of parchment on a counter and let cool.
• With a metal spatula, loosen the nuts from the paper and store in a fun bowl for eating right way or in an airtight container if making in advance.

MEXICAN-STYLE BEER NUTS

Steps:

• Preheat oven to 300ºF. Combine nuts and lime juice in large skillet. Add beer; stir. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min., stirring occasionally. Drain nuts; place in medium bowl. Add sugar; toss to coat. Spread onto parchment-covered baking sheet.
• Bake 20 to 25 min. or until nuts are dried and lightly browned.
• Sprinkle nuts with lime peel and salt; toss to coat. Cool completely. Store in airtight container at room temperature.

WEDGE SALAD WITH BLUE CHEESE DRESSING AND SPICY BEER NUTS

Steps:

• To make the dressing: Put 1 bottle of beer in a small saucepan and bring to a boil. Reduce heat to medium and let it simmer until the beer is reduced by half. In a mixing bowl, put the mayonnaise, sour cream and crumbled cheese. Add 1/3 cup of the reduced beer, lemon juice, salt, and pepper, to taste. Mix well with a fork, leaving it lumpy.
• To make the nuts: Toast the pecan halves in a medium-size, dry, nonstick pan until barely toasted, giving them a stir occasionally. Don't let them burn. Add a jolt, about 1/4 cup of reduced beer, the sugar, salt and chili powder. Let it bubble up, and reduce to lose the liquid and glaze the nuts. When the pan is dry and all the liquid has been absorbed or evaporated, take the pan off the heat.
• Lay in one layer to cool. They will be slightly sticky, but will crisp up a bit as they cool.
• From a head of Iceberg Lettuce, remove any wilted leaves on the outside, and remove the core, then slice the head into 4 equal wedges.
• Drizzle the dressing over the Iceberg lettuce wedge. Put some large chunks of Stilton on top and finish the garnish with the Spicy Beer Nuts.
• Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside.