MY BEER NUTS
Make and share this My Beer Nuts recipe from Food.com.
Provided by Queen uh Cuisine
Categories Lunch/Snacks
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Bring peanuts, sugar, salt and water to a boil.
- Continue to boil until all liquid is absorbed. (aprox. 25-30 min).
- Preheat oven to 300 degrees.
- Spread nuts on lightly greased jelly roll pan and sprinkle with salt to your liking and.
- bake 20 minutes.
- Remove from oven and gently stir, sprinkle with more salt to your liking and bake 20 minutes more.
- Cool completely and store in an airtight container.
BEER NUTS
Make and share this Beer Nuts recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h25m
Yield 1 recipe, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Beat the egg white with the water until soft peaks form.
- Stir in nuts.
- In another bowl, mix the rest of the ingredients.
- Sprinkle this over the nuts, toss or stir well.
- Transfer to a buttered cookie sheet and bake for 30 minutes, up to 40 minutes, stirring every 10 minutes.
- You want the nuts to be dry.
- Remove from heat, cool and serve.
MEXICAN-STYLE BEER NUTS
These Mexican-Style Beer Nuts are sure to go over well with the crowd, whether it's a Cinco de Mayo fiesta or football-watching party.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 2-3/4 cups or 11 servings, 1/4 cup each.
Number Of Ingredients 5
Steps:
- Preheat oven to 300ºF. Combine nuts and lime juice in large skillet. Add beer; stir. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min., stirring occasionally. Drain nuts; place in medium bowl. Add sugar; toss to coat. Spread onto parchment-covered baking sheet.
- Bake 20 to 25 min. or until nuts are dried and lightly browned.
- Sprinkle nuts with lime peel and salt; toss to coat. Cool completely. Store in airtight container at room temperature.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
MICHELADA: A MEXICAN BEER COCKTAIL
Steps:
- Spread a layer of salt on a saucer. Wet the rim of a chilled beer mug or large glass by running a lime wedge around it. Dip the rim of the glass in the salt, rolling it around to cover the entire circumference.
- Fill the glass about halfway with ice, then add the lime juice, chili sauce, soy sauce, and Worcestershire sauce. Stir to combine all of the ingredients.
- Slowly pour the beer into the glass. Balance the lime wedge on the edge of the glass and serve the beer cocktail immediately.
Nutrition Facts : Calories 190 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 15229 mg, Sugar 2 g, Fat 0 g, ServingSize 1 serving, UnsaturatedFat 0 g
MEXI SPICED NUTS
You'll feast on the feisty chili-style flavors of this addictive nut mix. From Southern Living Ultimate Book of Appetizers.
Provided by kitty.rock
Categories High Protein
Time 40m
Yield 16 1/4 cup servings, 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine pecans and peanuts in an ungreased 13 x 9-inch pan.
- Combine egg white and remaining 6 ingredients in a small bowl, stirring well.
- Pour over nuts, stirring to coat.
- Bake uncovered in a 350 degree F oven for 30 minutes or until toasted.
- Cool completely in pan on wire rack.
- Store in an airtight container.
- Yield: 4 cups.
Nutrition Facts : Calories 280.7, Fat 26, SaturatedFat 4.6, Cholesterol 7.6, Sodium 277.3, Carbohydrate 8.4, Fiber 3.7, Sugar 1.9, Protein 8.2
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SPICY BEER NUTS WITH ROSEMARY RECIPE - TODAY
From today.com
3.3/5 (24)Category Appetizers,Hors D'oeuvresAuthor Justin Chapple
- In a large skillet, heat the olive oil over medium-high heat. Add the rosemary and cook, stirring, until the sizzling slows, about 30 seconds. Add the nuts, red pepper flakes, sugar, garlic powder, and a generous pinch of salt. Cook, tossing, until the nuts are very fragrant, 3 to 5 minutes. Transfer to a large plate to cool. Serve warm or at room temperature.
- Excerpted from Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious by Justin Chapple. Copyright © 2018. Reprinted by permission of Houghton Mifflin Harcourt.
- TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.
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