The Barefoot Cook

Sweet & Spicy Beer Nuts

Continuing on my mission to use up the beer that has been in the frig for-everrr, I tried these tasty little treats. I love pecan anything so this recipe is definitely a keeper.

2 cups Pecan halves
2 teaspoons Salt
2 teaspoons Chili Powder
2 teaspoons Extra Virgin Olive Oil
1/2 teaspoon ground Cumin
1/4 teaspoon ground Red Pepper
1/2 cup Sugar
1/2 cup of Beer (I used a Lager)

1. Preheat oven to 350 degrees. Line a baking sheet with non-stick foil.
2. Mix pecans salt, chili powder, olive oil, cumin and red pepper in a small mixing bowl. Spread on foil lined baking sheet and toast for 10 minutes or until you begin to smell them.
3. Combine the beer and sugar in a small saucepan. Heat over medium high heat until it reaches 250 degrees with a candy thermometer. Remove from heat and carefully stir in nuts and any loose spices form the bowl. Spread coated nuts back onto foil lined baking sheet and separate any clusters.
4. Let cool completely and break apart any large pieces.
5. Store in an airtight container.

Makes 3 cups of nuts.


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