Savory Beer Nuts Snack Mix: Seasoned Peanuts for Parties

This homemade beer nuts recipe is quick and simple, made from basic pantry ingredients you likely already have. Adjust the heat with more or less Sriracha to suit your taste. The result is far more interesting than store-bought beer nuts, with a sweet, salty, and spicy coating that carries a subtle note of beer.

An overflowing bowl of beer nuts on a wooden board with a glass of beer on a napkin beside it.

This recipe comes together in minutes and makes a terrific last-minute snack for guests. It uses IPA (or another beer you enjoy), brown sugar, butter, Sriracha, and salted mixed nuts. The IPA contributes a complex, malty note that balances the sweetness of the caramelized sugar and the heat from the chili sauce. Because the recipe calls for only 1/3 cup of beer, consider making a second batch so the rest of the bottle doesn’t go to waste—these nuts are worth repeating.

More Snazzy Nuts Recipes

Spiced Pecans

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Sweet and Spicy Roasted Nuts

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Ina Garten’s Rosemary Cashews

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Beer Nuts

These beer nuts are ridiculously easy to make at home and taste far better than store-bought because they actually include beer, along with Sriracha, butter, and brown sugar.

David Leite

Ingredients

1/3 cup IPA, plus more for the cook
1/2 cup brown sugar
1 tablespoon unsalted butter
1/2 to 3/4 teaspoon Sriracha, store-bought or homemade, or to taste
2 1/2 to 3 cups salted mixed nuts (include plenty of peanuts if you want to be economical)
Pinch cayenne

Instructions

Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with a silicone baking mat or parchment paper.
Combine the beer and brown sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a boil and let it cook, without stirring, for 3 minutes.
Remove the pan from the heat and stir in the butter and Sriracha until fully incorporated. For a mild kick use about 1/4 teaspoon Sriracha; for more heat use 3/4 teaspoon or more. Add the nuts and stir until each nut is well coated.
Spread the nuts in a single layer on the prepared baking sheet. Bake for 6 minutes, stir, then bake for another 6 to 8 minutes. The syrup should be bubbling vigorously when you remove the pan. Sprinkle with cayenne and let the nuts cool to room temperature—during cooling the coating will set from gooey to crisp. If the coating remains sticky after cooling, they needed more time in the oven.
Break apart any clumps, toss the nuts in a bowl, and serve. These pair nicely with a fresh IPA.

Notes

How to Choose Your Nuts

Mixed nuts vary a lot. We tested several combinations and enjoyed them all. To keep costs down, use 50% peanuts and 50% mixed nuts, or use only peanuts—no one complained. Use whatever mix you prefer, but be aware that smaller or denser nuts may need slightly different baking times to crisp evenly.

Adapted From

The Craft Beer Bites Cookbook

Nutrition

Serving: 1 portion • Calories: 448 kcal • Carbohydrates: 34 g • Protein: 10 g • Fat: 33 g • Saturated Fat: 5 g • Fiber: 5 g • Sugar: 18 g

Nutrition information is automatically calculated and should be used as an approximation.

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Recipe Testers’ Reviews

This recipe passed a rigorous blind testing process and earned the Leite’s Culinaria stamp of approval. Testers praised its simplicity and addictive flavor—sweet, spicy, and nutty with a pleasant beer note. Many testers recommended watching the baking time carefully so the coating crisps instead of staying sticky, and suggested adjusting the Sriracha to taste. Several testers noted the recipe scales well and works with a variety of beers, from pale ales to stouts.