By Noelle Carter Los Angeles Times
After a visit to Portland, Ore., a reader requested the recipe for the “tastiest beer nuts” they had had.
They had them at Deschutes Brewery at 210 NW 11th Ave.
Deschutes obliged. Their classic recipe for the sweet-and-salty bar snack is adapted below.
Might as well whip up a double batch and have plenty of beer on hand; these go quickly.
Deschutes Brewery’s beer nuts
11/4 pounds marcona almonds
1/4 cup molasses
1 tablespoon sea salt
1/2 pound brown sugar, divided
11/4 pounds roasted salted cashews
Heat the oven to 350 degrees. In a large bowl, combine the almonds with the molasses, sea salt and brown sugar. Spread the almonds on a rimmed baking sheet and bake for 10 minutes. Remove from heat and stir the hot almonds into the remaining brown sugar. Spread the nuts out and set aside to cool. Toss the cooled almonds with the cashews. Store the nuts, covered, in a cool, dry place.
Makes about 10 cups. Per 1/4-cup servings: Calories: 190; protein: 5 grams; carbs: 15 grams; fiber: 2 grams; fat: 14 grams; saturated fat: 2 grams; Cholesterol: 0; sugar: 8 grams; sodium: 250 mg.
Adapted from Deschutes Brewery in Portland, Ore.