Cooking With Beer – Sweet & Salty Beer Nuts

American Craft Beer|November 15th, 2025|

Football season is ON, so you’re gonna need the right snacks, like these sweet & salty beer nuts made with a serious craft lager. And these sure-to-please beer nuts are guaranteed to pair brilliantly with football season, and definitely another lager or two.

Although this recipe would work with a wide variety of beers, we went with Scrag Mountain Pils, a 4.8% ABV Czech-Style Pilsner from Lawson’s Finest Liquids that’s a tribute to Waitsfield, Vermont’s pure water source which comes from an ancient aquifer deep beneath Scrag Mountain.

This recipe keeps things simple: a handful of pantry staples, the beer you’re already drinking, and an oven that does most of the work. And the result? A bowl of caramelized, beer-kissed nuts that are dangerously easy to snack on.

So, let’s do this!

Sweet & Salty Beer Nuts

Ingredients:

3 cups mixed nuts (unsalted preferred)

½ cup granulated sugar

¼ cup brown sugar

½ cup beer (Czech-Style Pilsner)

1 tablespoon butter

1 teaspoon vanilla extract

½ teaspoon cinnamon (optional but lovely)

1 teaspoon kosher salt (plus extra for sprinkling)

Instructions:

Step 1

Preheat & Prep: Heat your oven to 325°F and line a baking sheet with parchment paper.

Step 2

Make the Beer Syrup: In a saucepan over medium heat, melt the butter. Add both sugars, the beer, vanilla, and cinnamon. Stir until everything melts together and starts to bubble. Let it simmer for 3–4 minutes until slightly thickened.

Step 3

Coat the Nuts: Add the nuts to the saucepan and stir until they’re completely coated in that glossy beer syrup.

Step 4

Spread the nuts onto your prepared baking sheet in an even layer. Bake for 20–25 minutes, stirring halfway through so nothing burns.

Step 5

Once they come out of the oven, immediately sprinkle with a little extra salt. Let them cool completely—they’ll crisp up as they cool.

Step 6

Break them apart and serve. And open another beer,

###

Want more “Cooking with Beer” recipes?

We’ve got ‘em…

SIERRA NEVADA CHICKEN POT PIE