RECIPE: Beer Nuts!

Amy Tobin in the HOUSE!  With all the great beers here in Cincinnati, how about BEER NUTS!


Here is what you need!
1/3 cup IPA
½ cup brown sugar
1 tablespoon unsalted butter
1 teaspoon Sriracha sauce
3 cups (14 to 16 ounces) salted mixed nuts
Pinch cayenne
Pinch salt

Preheat the oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Mix beer and brown sugar in a saucepan over medium heat 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. 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 8 to 12 minutes. The syrup mixture should be bubbling pretty vigorously when you remove the baking sheet from the oven. Sprinkle with the cayenne and salt. 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. Break the nuts apart, if necessary. Serve.

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