Ingredients
Scale
- 5 cups dry roasted peanuts
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 cup Leinenkugel Snowdrift Vanilla Porter (or other vanilla porter)
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- sea salt
Instructions
- Bring all ingredients except salt to a boil in a large sauce pan. Reduce heat to medium or medium-high and boil until almost all of the liquid is absorbed, stirring frequently (approximately 30 minutes). The beer and sugar will turn into a sweet sticky caramel mess. This is as it should be!
- Preheat the oven to 250 degrees. Spread the sticky nuts on a rimmed baking sheet sprayed with cooking spray. (Or if you have a nonstick silicone baking mat, I would recommend lining the pan with that!) Sprinkle the sticky brown nuts lightly with coarse sea salt.
- Bake for 20 minutes, stirring occasionally. Remove from oven and sprinkle with a bit more salt. Bake for 20 more minutes. Remove baking sheet and let cool completely.
- Once the nuts have cooled, break them into small chunks. If you have trouble with them sticking to the pan, use a pastry cutter to scrape them off the pan–it works! (Next time I’ll remember to use my silicone baking mat!) Store in an airtight container (a tin works great).