I’ve made this recipe last year, and with massive success. It was a hit with friends and family, so this year the trusted creation will be back on the Christmas-snack list. Originally “poached” from the Yuppiechef recipes page and then tweaked. I had to make a few batches after the initial batch did not last long.
Here’s how it works…..
First of all, make sure you have ENOUGH ingredients, because a single batch will not last very long…and that you have some air-tight containers for storing the salty nibs as the rainy Gauteng weather could turn them soggy and unappetizing.
- 200 g mixed nuts
- 100 g roasted, salted cashew nuts
- 100 ml of your favourite lager (I used the Jack Black Brewers Lager)
- ½ cup brown sugar
- 1 Tbsp salted butter
- 1 tsp chilli flakes
- ½ tsp cayenne pepper
- 100 g streaky bacon
(I also sneak a extra pinch of chilli flakes for extra “bite”).
1. Set your oven to 200°C.
2. Fry your bacon on a medium heat until the fat renders out and it’s super crispy. Allow the bacon to cool on some kitchen towel, then finely chop it.
3. In a large saucepan, over a medium-high heat, combine the beer and sugar until the sugar has melted.
4. Bring the mixture to a boil and allow to cook for 3 minutes without stirring it.
5. Take it off the heat and stir in the butter, chilli, cayenne and bacon bits.
6. Toss the nuts into the mix and stir until they are well coated.
7. Spread the nuts out onto a foil-lined baking tray (some non-stick spray helps here).
8. Bake for 5 minutes, then remove and stir the nuts around.
9. Bake for a further 5 minutes and keep a close eye on them to ensure that they get that deep copper caramelisation.
Enjoy the festive season with your home-made snacks and treats….this is going to go down a treat with my 12 Gins to Christmas series.