I wrote this recipe to go with my review of Platform 3 in Claygate. If you are drinking session beer its probably a good idea to have something to go with it to snack on. For me if it’s a great quality drink it ought to be fantastic food too. These nuts are based on a really famous recipe that has been circulating the Internet for a few years. Started by the Union Square Café in New York to serve with drinks, their fame spread quickly. I have tweaked the recipe by adding smoked salt, sugar and coconut oil. This replaces the butter used in the original recipe which makes this suitable for vegans.
Download a print version of the recipe smoky spicy beer nuts.
500 grams unsalted mixed nuts (including peeled peanuts, cashews, brazil, hazelnuts, walnuts, pecans & whole unpeeled almonds)
2 tablespoons coarsely chopped fresh rosemary
1 teaspoon smoked sweet paprika
2 teaspoons smoky brae smoked brown sugar (use regular brown sugar if you can’t find this product)
2 teaspoons smoked maldon salt
1 tablespoon coconut oil (melted)
Preheat the oven to 180°C/gas mark 4/350ºF.
Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become light golden-brown, about 10 minutes.
In a large bowl, combine the rosemary, paprika, smoked sugar, salt and melted coconut oil. Thoroughly toss the toasted nuts in the spice mix and serve warm.