Beer and Sriracha Candied Nuts

 

Beer and Sriracha Candied Nuts 3

Let’s talk for a second about last meals.

We’ve talk about this before while discussing Julia Childs last meal and how I defiled it with a stout. Many discussions have been had over what entrée and dessert we’d all have if we were afforded the choice. Would it be Grandmas pot roast? Sushi? A burrito from that place you used to go when you were a kid?

The conversation needs to extend to the pint glass, what’s your last beer? If it’s a true last beer, there are a few factors you no longer need to consider: price? Charge it. ABV? Doesn’t matter, hangovers won’t be felt. If it really is your last beer, the last sip you’ll take as an earthly being, you probably wont be rolling the fermented dice on something new, you’ll grab an old favorite, your comfort beer.

What is it? What do you drink? Is it the first beer you fell for, the one that got you into craft beer? Is it one with memories attached to it?

For me, it would be a stout. Probably the first craft beer I feel in love with: Old Rasputin.

But then again, maybe I would surprise myself. I might want one of those fantastic California IPA’s that felt like home for some long. Sculpin, Race 5, Pliny? Who knows, it would be a game time decision.

But one things for sure, if you’re the one flipping the switch, make sure there’s proper glassware; I can’t drink it out of a mason jar.

Beer and Sriracha Candied Nuts_

 

Beer and Sriracha Candied Nuts

Ingredients

  • 1/3 cup IPA beer
  • ½ cup brown sugar
  • 1 tbs butter
  • ¼ tsp Sriracha
  • pinch cayenne
  • 2 ½ cups mixed nuts

Directions

  • Add the beer and brown sugar to a large saucepan over medium heat.
  • Stir until sugar has melted.
  • Bring to a boil. Allow to boil untouched for 3 minutes.
  • Remove from heat, stir in butter, Sriracha and cayenne.
  • Add the nuts, stir until all the nuts are well coated.
  • Line a baking sheet with a silpat (or aluminum foil sprayed with cooking spray), spread the nuts in an even layer on the prepared baking sheet.
  • Bake at 350 for 6 minutes, stir bake for an additional 6 minutes.
  • Remove from oven, allow to cool, break apart.
http://thebeeroness.com/2014/06/30/beer-sriracha-candied-nuts/

Beer and Sriracha Candied Nuts 2

15 thoughts on “Beer and Sriracha Candied Nuts

  1. Yum. I need some of these. Gonna try making tonight with some malted mix barrel aged stout left in a growler

  2. I have bookmarked this for later. Can’t wait to try it.

    My last beer would be the Edmund Fitzgerald porter from Great Lakes Brewing Company. I think Great Lakes was my first introduction to craft beer.

  3. I just made these and they are fantastic! I used unsalted nuts but for the next batch I’ll go salted and up the sriacha to at least 1/2 tsp. Just personal preference – I like a bit of extra kick.

  4. Wow, my last beer… I think it would have to be a tall, super duper cold pint of Magic Hat #9. I love that beer and can’t resist it when I see it anywhere on tap. 🙂 I’d also need to have some of these nuts, too!

  5. Just gave this recipe a try, all I seem to get is sweetness in the taste. I even tried it using 1tsp sciracha and still just overwhelmingly sweet, no hop flavour either 🙁 Any idea where I could be going wrong?

      1. Think I spoke too soon, the flavour came out much more once I had fully cooked them and let them cool. Subtle, but there! Awesome recipe Jackie!

  6. I made these for a beer made with food competition at our homebrew festival and won! However, it was almost a disaster.
    First off, you really should cook the sugar and beer with a thermometer and get it to hard crack stage. Just saying to bring to a boil & boil for 3 minutes does not work. First it boiled over and made a huge mess of my stove, then after boiling for 3 minutes it didn’t get enough moisture out and my nuts were a soupy goopy mess. Even cooked them longer in the oven. I saved them the next morning by putting them all in a pan and cooking on the stove until candy formed.
    Also, I added bacon. Next time I will add more Sriracha. A keeper, just need to do it properly to get it to be candied.

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