Weyerbacher Winter Ale Caramelized Walnuts with Bacon

Nuts are really good.  But add bacon and Weyerbacher beer?  WAAAAY better.  Thanks to Chef M. Hamilton for this delicious snack.  They didn’t last long at our sales meeting yesterday!


6          ea         Slices uncured bacon

6          oz        Winter Ale

1          c          Brown Sugar packed

1          t           Kosher Salt

½         t           Black Pepper

1/8       t           Cayenne Pepper

20        oz        Walnuts Halves



  1. Preheat over to 350.
  2. Render bacon until very crispy, set aside.  Crush into very small pieces.
  3. Add all ingredients except walnuts to a small sauce pot and bring to a simmer, and cook for just a few minutes.  Avoid boiling it over onto Bill’s stove.
  4. Put nuts in a pan large enough for them to be in one layer, and pour the sugar mixture over the nuts.
  5. Toss to coat the nuts.
  6. Place in the preheated oven for 20-25 minutes, mixing every 5 minutes or so.  Cook until the liquid has evaporated and nuts have toasted and taken on a nice browned color.
  7. Allow to cool until sugar sets and becomes hard.
  8. Start another batch…they don’t last long.



posted by Bill Bragg in Recipes and have Comments (4)

4 Responses to “Weyerbacher Winter Ale Caramelized Walnuts with Bacon”

  1. Just for clarification: you put the bacon into the saucepan, too? Also, FYI, bacon at that temperature is finished in about 15-20 minutes, in case anyone is curious. I would turn it half way. I usually do mine in the oven because it’s a hands-off process; I cook bacon about twice a week like this.

  2. avatar Frank Garcia says:

    Tried this recipe yesterday – excellent – and easy to make.

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