Prep 25 mins
Cook 40 mins
My version of "Beer Nuts". I hope you enjoy these yummy nuts.
- 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.
Ho ho ho - these were good fun to make and even better to EAT! I did half a batch and subbed a little bit of splenda in place of some of the sugar. I love sweet and salty flavors together so these were right up my ally, although I think DH loved them more than I did - he could not stop eating them!
These are great, but having made them twice, I have a few tips. First, this recipe works fine with half the nuts (one bag of Sach's raw peanuts from WalMart) and use everything else in the quantities that are listed in the ingredients. Do NOT overcook them while boiling them, the "water" will never be all absorbed, because it is actually syrup, not water. If you boil the peanuts in the syrup for more than 15 minutes, it take on a "burnt" flavor, which is fine and tasty too, but 20 minutes of boiling is almost too much. Start with 15 minutes of boiling and adjust to your taste. Use a slotted spoon to fish the nuts out of the syrup, and spread them on the pan to bake them. Lastly, do not put foil on your baking pan, it will tear and stick to your sugary, tasty nuts. A "Silpat" or "Exopat" reusable silicone mat on the baking pan works great. Parchment would probably do the trick, as well. You just can't beat the taste and aroma of freshly roasted peanuts, this recipe is fun to make and tastes excellent. One last thing, be careful with the hot syrup, especially around kids, it is hotter than it looks and will burn you because it is sticky and you can;t really wipe it off.
I really like the flavor! My recipe came out more like Beer-Nut-Brittle however... it clumped together the peanuts and it's kinda sticky. I used a large skillet to boil and absorb fluids and had a heavy, dark syrup before baking...Suggestions?! Don't transfer that fluid to baking trays?