Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

Beer Nuts

List of Ingredients






3 lb raw peanuts
2 c white sugar
1 c water
1 to 1 1/2 tbsp salt



Recipe




Preheat to 275. Butter a cookie sheet.

Mix nuts, sugar and water in a large skillet. Heat, stirring constantly, until the water is gone.
IMMEDIATELY place on the buttered cookie sheet and spread evenly.
Sprinkle with desired amount of salt.
Bake for 45 minutes, stirring every 15 minutes.
Store in an airtight container.

Makes 3 lb.

NOTES:
This freezes well.