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.
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.
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
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- In 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.
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- Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- Dump the beer and brown sugar in a saucepan over medium heat and stir 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.
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- In a medium saucepan over medium to medium-high heat, stir together water, sugar, and peanuts. Bring to a boil. Boil, stirring regularly, until water is absorbed. It will turn from a syrupy consistency to a grainy sugar consistency.
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