Crunchy Spiced “Beer” Nuts
Crunchy spiced beer nuts
When we were planning our relocation to Brisbane a few years ago, well meaning friends cautioned us about the difficulty of connecting socially in a new locality, even going as far as to suggest we join a special interest group simply to meet people.
We took their advice, made plenty of acquaintances, but no friends, then as luck would have it, our Body Corporate held a Christmas get together in 2016 and thinking it would be good to meet our neighbours, along we went.
Who knew it was so common for “empty nesters” to down size and relocate, often across the country, to be near family? We met five like minded couples that day, all relocated from interstate, all starting afresh. As it turns out our common choice of home has been the catalyst for friendship.
Aside from passing in the corridor and special event driven nights, we try and get together every other week to have a meal and a few drinks but if all else fails, late Sunday arvo once a month we get together to catch up with each other’s gossip.
Drinks require nibbles and while I won’t attempt to top Patrick’s retro party pineapple spiked with cheese, cabana and coloured pickled onions, I do aim to add a wow factor to the humble bowl of nuts I contribute. These delicious spice coated nuts with a satisfying toasty crunch have just the right amount of chilli to help an icy cold beer go down.
My recipe for Crunchy Spice Coated Nuts is simple to make, addictive to eat and the leftovers store well. I choose to create my own mix of nuts, the absence of peanuts putting them into the deluxe category, but then, these are no ordinary beer nuts.
This is a mash up of two recipes, Spiced Nuts by sourdough guru Celia @ Fig Jam and Lime Cordial and from “Fresh India” The Queens Bombay Nuts by Meera Sodha, both which I love.
Cheers!
Crunchy Spice Coated Nuts
500g mixed unsalted raw nuts. (I used brazils, pecans, almonds, hazels, macadamias and cashews)
1 egg white
2 tablespoons brown sugar
1 tablespoon sea salt flakes
2 tablespoons besan (chick pea flour)
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons Turkish chilli flakes ( I chose Turkish chilli for it’s well rounded flavour)
1 teaspoon garam masala
Preheat the oven to 160C and line an ovenproof tray with baking paper.
Whisk the egg white until frothy then whisk through the dry ingredients.
Pour the spiced egg white onto the nuts and stir them well so the nuts are thoroughly coated.
Tip the nuts onto the oven tray and spread them into one single layer.
Roast the nuts for 15 minutes then remove the tray from the oven and use a metal spatula to flip them over and break up the clumps.
Return the nuts to the oven for a further 15 minutes.
Cool before eating.
The coating and nuts with crisp as they cool.
Store in an airtight container.
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27 comments on “Crunchy Spiced “Beer” Nuts”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Think these will make an appearance on Super Bowl Sunday!!
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Pretty easy and just delicious
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What a fabulous coincidence meeting all those friends in the same building Sandra! I love spiced nuts, but have also made some lovely Indian spiced popcorn recently too – perhaps another possibility for those who can’t eat nuts?
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Delicious!
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Indeed x
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Few things better than spiced nuts for cocktail hour. I make the old Union Square Café recipe for almost every party, but I might have to try these next time! Making new friends at our age is so hard, isn’t it? But terrific when one does.
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The opportunities to make friends are less, that’s what we concluded. It’s been a blessing so find a bunch of like minded people, all strangers to one another 12 months ago, now steadfast friends, and nut lovers
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Drinks require nibbles… couldn’t agree more 🙂
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This is absolutely the perfect snack when hanging out with friends and beer 😀
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It is, cheers 🍻
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This sounds delicious Sandra, our kind of thing. That was a real bonanza meeting so many new friends that live in your very near vicinity. We had to start completely afresh once, due to everyone moving away from Alice. It took years to establish some new, good friendships and we weren’t even the ones doing the moving!
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We realized how much our children had been instrumental in the long standing friendship group we left in Melbourne, so we feel very fortunate with our neighbours. We had all had a pretty isolated new beginning. Each and every one of them has expressed a sincere appreciation of having found one another. Our new friends have enriched our life enormously, and I’m glad you were able to eventually fill the void
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Great for the holidays. I love the spice mixture. I tend to just add a little Chinese five spice and have done with it. Was moved by your description of how difficult it is to establish real friendships when relocating. We have plenty of acquaintances, but friends are hard to find.
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Too true, good friends are hard to find, we are so fortunate
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The nuts look super tasty and how cool that you didn’t have to travel far to meet new peeps. Just a corridor or two.
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I’m about to make another batch of nuts, the first batch is gone and they’re great to have on standby over the silly season
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I know what you mean about making new friends when you move. I found them through the master gardener program and volunteering at the local botanical gardens.
And, love the nuts, just the thing I was planning to add to our New Year’s Day open house.
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Thanks Liz. Relocating makes you realize just how important your social group is
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These sound lovely! The chick pea flour is interesting – does it just add some texture?
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The spicy coating is crisp thanks to both the egg white and chick pea flour. Celia’s recipe has no flour, check on her blog if you want to try the recipe without it
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I must hide this recipe from the Husband, whose nut consumption is already remarkable… Until, maybe, his birthday!
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They really are a treat, and very very moreish
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Perhaps I’ll spoil him and make a batch for Christmas 🙂
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Oh nuts, the wife allergic so we don’t keep in the house. These however sound wonderful. In looking at the sugar to spice ratio, I bet you get a nice kick with the sugar taking the edge off. I wonder if I could use raw pumpkin seeds, cooked about half the time. What do you think?
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Well worth a try I think. I’d probably reduce the oven temperature to sensure the coating cooked before the seeds browned too much
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Thanks, sound advice. I’ll give it a go.
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One of the secrets to ensuring you get to enjoy these moreish nuts,
with a group of friends…
is to put them in a few small bowls along the lengthy of the table, so they don’t keep gravitating out of reach😉
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