5 (8)


Beer nuts

Beer nuts
Glenn Koenig / Los Angeles Times

Super wings, grilled shrimp cocktail, double-chocolate brownies, stuffed peppers, beer nuts and more. The Super Bowl is this Sunday — do you have a game plan ready to feed your hungry fans? Beyond the big screen TV and a cooler ... Read more

Total time: 1 hour, 20 minutes, plus cooling time | Serves 12 to 16
  • 1 pound mixed nuts (raw almonds, peanuts and pecans)
  • 1 pound plus 1 cup brown sugar, divided
  • 1 (12-ounce) beer, preferably lager or ale
  • 3 tablespoons molasses
  • ¾ teaspoon cayenne pepper, or to taste
  • 1 ¾ teaspoons salt

Step 1Heat the oven to 250 degrees.

Step 2In a large, heavy-bottom saucepan, combine 1 pound brown sugar with the beer and molasses and bring to a simmer, stirring until all of the sugar is dissolved. Stir in the nuts. Reduce the heat to a gentle simmer and continue to cook until the nuts are softened and the liquid has reduced to a syrupy consistency, 20 to 30 minutes. Remove from heat.

Step 3Strain the nuts, discarding the syrup. In a separate bowl, whisk together the remaining 1 cup brown sugar, cayenne pepper and salt. Add the nuts and toss to coat.

Step 4Spread the nuts out in a single layer on a parchment-lined rimmed baking sheet. Toast the nuts until they are completely dried, about 40 minutes, tossing occasionally.


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