Beer nuts recipe

Beer nuts recipe

I’ve used peanuts here, but I’ve also been making this for years using raw almonds. This recipe is a really great little number to get the palate going and the tongues wagging about your culinary skills at the start of the evening.

No one would believe how easy beer nuts are to make, so let’s not spoil the illusion. And don’t let my opinions sway you: any beer will go just fine with beer nuts.

Ingredients

  • 500 g raw peanuts, skin on
  • 1 tbsp Spanish smoked paprika
  • 1 tbsp dried thyme
  • 1 tsp chilli flakes
  • 1 tsp sea salt
  • 1 tbsp soft brown sugar
  • 2 tbsp olive oil
  • 17.6 oz raw peanuts, skin on
  • 1 tbsp Spanish smoked paprika
  • 1 tbsp dried thyme
  • 1 tsp chilli flakes
  • 1 tsp sea salt
  • 1 tbsp soft brown sugar
  • 2 tbsp olive oil
  • 17.6 oz raw peanuts, skin on
  • 1 tbsp Spanish smoked paprika
  • 1 tbsp dried thyme
  • 1 tsp chilli flakes
  • 1 tsp sea salt
  • 1 tbsp soft brown sugar
  • 2 tbsp olive oil

Details

  • Cuisine: American
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 8

Step-by-step

  1. Preheat the oven to 180°C. Line a baking tray with baking paper and put the peanuts in a bowl.
  2. Combine the paprika, thyme, chilli, salt, sugar and oil to make a paste. Add to the peanuts and stir with a large metal spoon to coat them evenly.
  3. Tumble the nuts onto the baking tray, spreading them out evenly. Transfer to the oven and roast for 7-8 minutes, or until darkened and aromatic. Shake the tray and stir well, then roast for another 4-5 minutes.
  4. Remove from the oven and leave to cool before serving. The beer nuts will keep in an airtight container for several days.

Food + Beer by Ross Dobson (Murdoch Books, £18.99). Photography by Jason Loucas.

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