+
0 (0)

Category: Appetizers

Deschutes Brewery's beer nuts

Deschutes Brewery's beer nuts
Ricardo DeAratanha / Los Angeles Times

Dear SOS: During my family reunion in Portland, Ore., this past summer, we stumbled upon what we all decided were the tastiest beer nuts. We had them at Deschutes Brewery at 210 NW 11th Ave. I also discovered, upon returning ... Read more

Total time: 15 minutes, plus cooling time | Makes about 10 cups
Note: Adapted from Deschutes Brewery in Portland, Ore.
  • 1 1/4 pounds marcona almonds
  • 1/4 cup molasses
  • 1 tablespoon sea salt
  • 1/2 pound brown sugar, divided
  • 1 1/4 pounds roasted salted cashews

Step 1Heat the oven to 350 degrees. In a large bowl, combine the almonds with the molasses, sea salt and one-third of the brown sugar. Spread the almonds on a rimmed baking sheet and bake for 10 minutes. Remove from heat and stir the hot almonds into the remaining brown sugar. Spread the nuts out and set aside to cool. Toss the cooled almonds with the cashews. Store the nuts, covered, in a cool, dry place.

Each 1/4 cup serving:
Calories 190; Protein 5 grams; Carbohydrates 15 grams; Fiber 2 grams; Fat 14 grams; Saturated fat 2 grams; Cholesterol 0; Sugar 8 grams; Sodium 250 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Green olive and almond tapenade with basil
Yukon Gold potato blini
Vegetable dumplings
Deconstructed tomato bread (pa amb tomaquet deconstruido)