Beer nuts

Time 1 hour 20 minutes
Yields Serves 12 to 16
Beer nuts
(Glenn Koenig / Los Angeles Times)

Heat the oven to 250 degrees.


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.


Strain the nuts, discarding the syrup. In a separate bowl, whisk together the remaining 1 cup brown sugar, cayenne pepper and salt. Add the nuts and toss to coat.


Spread the nuts out in a single layer on a parchment-lined rimmed baking sheet. Toast the nuts until they are completely dried, about 40 minutes, tossing occasionally.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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