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Beer and Sriracha Candied Nuts


Beer and Sriracha Candied Nuts 3

Let’s talk for a second about last meals.

We’ve talk about this before while discussing Julia Childs last meal and how I defiled it with a stout. Many discussions have been had over what entrée and dessert we’d all have if we were afforded the choice. Would it be Grandmas pot roast? Sushi? A burrito from that place you used to go when you were a kid?

The conversation needs to extend to the pint glass, what’s your last beer? If it’s a true last beer, there are a few factors you no longer need to consider: price? Charge it. ABV? Doesn’t matter, hangovers won’t be felt. If it really is your last beer, the last sip you’ll take as an earthly being, you probably wont be rolling the fermented dice on something new, you’ll grab an old favorite, your comfort beer.

What is it? What do you drink? Is it the first beer you fell for, the one that got you into craft beer? Is it one with memories attached to it?

For me, it would be a stout. Probably the first craft beer I feel in love with: Old Rasputin.

But then again, maybe I would surprise myself. I might want one of those fantastic California IPA’s that felt like home for some long. Sculpin, Race 5, Pliny? Who knows, it would be a game time decision.

But one things for sure, if you’re the one flipping the switch, make sure there’s proper glassware; I can’t drink it out of a mason jar.

Beer and Sriracha Candied Nuts_


Beer and Sriracha Candied Nuts


  • 1/3 cup IPA beer
  • ½ cup brown sugar
  • 1 tbs butter
  • ¼ tsp Sriracha
  • pinch cayenne
  • 2 ½ cups mixed nuts


  • Add the beer and brown sugar to a large saucepan over medium heat.
  • Stir until sugar has melted.
  • Bring to a boil. Allow to boil untouched for 3 minutes.
  • Remove from heat, stir in butter, Sriracha and cayenne.
  • Add the nuts, stir until all the nuts are well coated.
  • Line a baking sheet with a silpat (or aluminum foil sprayed with cooking spray), spread the nuts in an even layer on the prepared baking sheet.
  • Bake at 350 for 6 minutes, stir bake for an additional 6 minutes.
  • Remove from oven, allow to cool, break apart.

Beer and Sriracha Candied Nuts 2

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P~ The Saucy Southerner June 30, 2014 um 3:23 am

Oh! Wow! Those look amazing. *printed*


christopher sorel June 30, 2014 um 5:44 am

Yum. I need some of these. Gonna try making tonight with some malted mix barrel aged stout left in a growler


Katrina @ Warm Vanilla Sugar June 30, 2014 um 10:35 am

My first craft beer love was a stout too!! I knew we were meant to be friends…also, these nuts?! Love.


Allyson July 4, 2014 um 7:35 pm

I have bookmarked this for later. Can’t wait to try it.

My last beer would be the Edmund Fitzgerald porter from Great Lakes Brewing Company. I think Great Lakes was my first introduction to craft beer.


Dan July 5, 2014 um 10:17 am

I just made these and they are fantastic! I used unsalted nuts but for the next batch I’ll go salted and up the sriacha to at least 1/2 tsp. Just personal preference – I like a bit of extra kick.


addie | culicurious July 6, 2014 um 1:35 pm

Wow, my last beer… I think it would have to be a tall, super duper cold pint of Magic Hat #9. I love that beer and can’t resist it when I see it anywhere on tap. 🙂 I’d also need to have some of these nuts, too!


Jenny August 5, 2014 um 6:41 am

I made these and love them, but how do I store them? I an air thight container they get realy sticky.


Jackie August 5, 2014 um 8:38 am

It’s best to store them in the fridge, especially in the summer, the warmer temps can make them sticky.


Jenny August 6, 2014 um 11:45 pm

Thanks 🙂


RK January 13, 2015 um 9:11 pm

These turned out fantastic!

On another note however, has anyone tried using non-ipa beer?


Wes Bray July 5, 2015 um 11:59 am

Just gave this recipe a try, all I seem to get is sweetness in the taste. I even tried it using 1tsp sciracha and still just overwhelmingly sweet, no hop flavour either 🙁 Any idea where I could be going wrong?


Jackie July 5, 2015 um 5:02 pm

probably the beer you used, it makes a big difference in this specific recipe.


Wes Bray July 8, 2015 um 9:44 am

Think I spoke too soon, the flavour came out much more once I had fully cooked them and let them cool. Subtle, but there! Awesome recipe Jackie!


Jackie July 8, 2015 um 9:48 am

Oh good! So glad you like them 🙂


Shea August 5, 2016 um 1:31 pm

I made these for a beer made with food competition at our homebrew festival and won! However, it was almost a disaster.
First off, you really should cook the sugar and beer with a thermometer and get it to hard crack stage. Just saying to bring to a boil & boil for 3 minutes does not work. First it boiled over and made a huge mess of my stove, then after boiling for 3 minutes it didn’t get enough moisture out and my nuts were a soupy goopy mess. Even cooked them longer in the oven. I saved them the next morning by putting them all in a pan and cooking on the stove until candy formed.
Also, I added bacon. Next time I will add more Sriracha. A keeper, just need to do it properly to get it to be candied.


Jenni Bailey March 24, 2018 um 2:10 pm

This has become the recipe people ask me to bring to parties. I typically use just pecans and whatever homebrew we have on tap. The best so far was the most recent ones I made with my husband’s Irish stout homebrew. I don’t use the sriracha any more, I just add more cayenne pepper.


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