Latin Twist: Beer-Roasted Pecans (and other snacks!)

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Stout roasted nuts and more Simple is often best. And despite our intentions, Thanksgiving, as we know well, is sometimes filled with dishes that aren’t as simple as we might like them to be. Well, mis amigos, today I bring you Beer-Roasted Pecans: a snack that is simple in creation, but great in flavor, and combinations! AND I am also suggesting a presentation, and an accompaniment such as chili-spiced popcorn, and garlic roasted almonds. Of course you can also add Pepitas (roasted pumpkin seeds) to the mix. And remember, all of these are great salad and/or soup garnishes, too. But back to Beer-Roasted So, first, my secret—that some of you may know if you read about my stout-prosecco cocktail , is that my beer of choice, of late, is that of my neighbors at Broken Bow Brewery.  Negra Modelo could also fit the bill here. You really need to look for a beer with big flavor, and, well, thankfully, there are a lot of those around. Whichever beer you choose, I have to warn you: these nuts are addictive! Enjoy! ¡Buen provecho!

Latin Twist: Beer-Roasted Pecans (and other snacks!)

Yield: Two cups of nuts

This snack, which you can keep on hand for up to a week in an air-tight container, can also be frozen! It's also variable. To increase the beer flavor, reduce 1 cup of beer down to 1/2 cup needed for this recipe. You can also add more salt, sugar, and spark (spice!) as desired.

Ingredients

  • 1/2 cup Broken Bow Honey Stinger, Oktoberfest, Broken Heart Stout, or Negra Modelo
  • 1 cup golden brown sugar, packed
  • 1/2 teaspoon coarse salt
  • 1 tablespoon butter
  • 2 cups pecan halves
  • Hot pepper flakes or cayenne pepper to taste

Instructions

  1. Preheat the oven to 250 F.
  2. In a pot over high heat add the beer and brown sugar.
  3. Stir until the sugar has dissolved.
  4. Add the butter, stir until combined.
  5. Add salt and pecans; stir until the pecans have all been coated.
  6. Pour pecans onto a baking sheet that has been covered with a silicon baking mat (or parchment paper that has been sprayed with cooking spray).
  7. Spread pecans evenly over the sheet.
  8. Sprinkle hot pepper flakes or cayenne pepper (you can also do this at the end).
  9. Bake at 250 for 15 minutes, stir and bake for an additional 15 minutes (if the pecans look foamy, stir until the bubbles have dissolved).
  10. Allow to cool to room temperature, break apart.
http://food.lohudblogs.com/2014/11/24/latin-twist-beer-roasted-pecans-and-other-snacks/

 

Beer-Roasted Pecans

1/2 cup Broken Bow Honey Stinger, Oktoberfest, Broken Heart Stout, or Negra Modelo
1 cup golden brown sugar, packed
1/2 teaspoon coarse salt
1 tablespoon butter
2 cups pecan halves
Hot pepper flakes or cayenne pepper to taste

Instructions:

Preheat the oven to 250 F.
In a pot over high heat add the beer and brown sugar.
Stir until the sugar has dissolved.
Add the butter, stir until combined.
Add salt and pecans; stir until the pecans have all been coated.
Pour pecans onto a baking sheet that has been covered with a silicon baking mat (or parchment paper that has been sprayed with cooking spray).
Spread pecans evenly over the sheet.
Sprinkle hot pepper flakes or cayenne pepper (you can also do this at the end).
Bake at 250 for 15 minutes, stir and bake for an additional 15 minutes (if the pecans look foamy, stir until the bubbles have dissolved).
Allow to cool to room temperature, break apart.

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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