Dear SOS: During my family reunion in Portland, Ore., this past summer, we stumbled upon what we all decided were the tastiest beer nuts. We had them at Deschutes Brewery at 210 NW 11th Ave. I also discovered, upon returning to California, that some of my friends didn't know what beer nuts were! I would very much like to make some and share with them.
Dear Beverly: Deschutes Brewery was happy to share its recipe for this classic sweet-and-salty bar snack. Might as well whip up a double batch and have plenty of beer on hand; these go quickly!
15 minutes, plus cooling time. Makes about 10 cups
1 1/4 pounds marcona almonds
1/4 cup molasses
1 tablespoon sea salt
1/2 pound brown sugar, divided
1 1/4 pounds roasted salted cashews
Heat the oven to 350 degrees. In a large bowl, combine the almonds with the molasses, sea salt and one-third of the brown sugar. Spread the almonds on a rimmed baking sheet and bake for 10 minutes. Remove from heat and stir the hot almonds into the remaining brown sugar. Spread the nuts out and set aside to cool. Toss the cooled almonds with the cashews. Store the nuts, covered, in a cool, dry place.
EACH 1/4 CUP SERVING
Protein 5 grams
Carbohydrates 15 grams
Fiber 2 grams
Fat 14 grams
Saturated fat 2 grams
Sugar 8 grams
Sodium 250 mg
NOTE: Adapted from Deschutes Brewery in Portland, Ore.Copyright © 2015, Los Angeles Times