This homemade beer nuts recipe is easy to make from simple ingredients that you probably already have on hand. Make it as spicy as you like by adding more or less Sriracha. Infinitely better than the original beer nuts.
- Quick Glance
- 10 M
- 25 M
- Makes 2 1/2 cups for about 6 people
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.]
Break the nuts apart, if necessary. Toss them in a bowl and serve alongside a fresh IPA if you’ve already finished off the rest of the bottle used in the recipe.
How To Decide Which Nuts To Use
There are a lot of different combinations of mixed nuts out there. Good grief. And we thought trying to decide which toothpaste to use was tricky. We tried this beer nuts recipe with several different mixes of salted nuts and we loved ’em all, which is a damn good thing given how pricey nuts are these days. And if you need to make this recipe eminently economical, simply do what we did and make the recipe with 50% peanuts and 50% mixed nuts. Heck, you could even make the entire batch of beer nuts with nothing but peanuts, and we bet you’d hear no complaints. We certainly didn’t.
Recipe Testers' Reviews
This is without a doubt the simplest and best spiced nuts recipe I've ever encountered. It took all of 5 minutes, if that, to toss things together. And, more critically, the taste was incredible. I made these beer nuts the first few times with a Lagunitas IPA and we were all impressed by the subtle notes of IPA coming through in the candied coating, which went spectacularly with each kind of nut we tried, from peanut to pistachio, walnut to macadamia. I don't care for things to have a lot of heat, so I preferred the nuts with just 1/4 teaspoon Sriracha, which was barely discernible and, as such, didn't obstruct those lovely nuances I mentioned. The guys in my life, however, felt that version was much too tame and vastly preferred the second batch made with 1/2 teaspoon Sriracha and, in fact, wanted me to add more—a lot more. But we all noticed the nice, rich caramel flavor with the nuts. Definitely wait until the nuts are cool before sampling—not only does the flavor come through better when the nuts are a more moderate temperature, but those tempted by the hot, gooey mess on the baking sheet straight out of the oven will be justly rewarded with singed fingertips. I've already made this recipe several times, and the next time—yes, there will be a next time, and a time after that, and so on—with an amber ale or even a stout. This is going to be a staple for us. One word of caution, though, is that I've noticed that if you try to take a shortcut and don't simmer the beer and sugar long enough or take the beer nuts out of the oven before the requisite time, they remain a little sticky rather than turn crisp. Still taste incredible but much less easy to toss down by the handful.
These are seriously addictive! I simply can't walk past the bowl without grabbing a handful. The recipe was simple to follow and turned out great. I used 1/2 teaspoon Sriracha, and I found the resulting heat quite subtle. You could definitely add more, or maybe 2 pinches of cayenne. I used a mix of almonds and cashews (no peanuts - severe allergy in the house). After 6 minutes in the oven, the syrup was bubbling slowly, and after 12 minutes, it was bubbling vigorously. The nuts were soft and sticky and gooey after coming out of the oven but did crisp up nicely. The ones in the very center of the pan were still a bit soft, so perhaps an extra 1 or 2 minutes of cooking could have fixed this.