Bold and savory, these grill roasted beer nuts are an instant hit.
A splash of Worcestershire, black pepper, garlic, cumin, and hot sauce make these homemade roasted nuts taste reminiscent of beef. Don’t worry, you’ll barely notice the spicy heat. Wash these down with your favorite beer.
Be sure to visit our “how-to” post on party nuts here to learn more about grill roasted nuts, including the best tools for grilling the nuts, suggested ingredients for customizing this recipe, additional recipes, and so much more!
Beefy Beer Nuts Recipe
Makes:
Takes:
Ingredients
- 1 tablespoon Morton Coarse Kosher Salt
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 ½ teaspoons garlic powder
- 1 teaspoon finely ground black pepper
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot red pepper sauce
- 1 pound raw pecan halves or almonds
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Fire up. Preheat your grill/smoker to 225°F (107°C) in the indirect zone.
- Prep. In a bowl, mix together the salt, cumin, paprika, garlic powder, and black pepper. Add the wet ingredients and stir. Add the nuts and coat.
- Cook. Place on an oiled grill topper and smoke for 30 minutes, stirring and flipping after 15 minutes.
- Cool. Take the nuts off the grill, spread them out in a pan and let them cool and harden thoroughly for about 2 hours.
- Serve. Once cooled, serve the nuts immediately or store in an airtight container.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators