bourbonpeanuts

We’ve all been in the situation: Bellied up to a bar with a frosty cold one, mindlessly wolfing down salty communal nuts of questionable origin. We all know that these communal nuts are there to keep us thirsty and ordering more beer. But can they be made better? Not so salty? More flavor? Of course they can, this ain’t rocket science, people, they’re nuts. Here’s what you need to make your own Spicy Bourbon Peanuts:

Ingredients:

  • Bourbon (We are using Jim Beam, but feel free to use whatever brand you like)
  • 2 Cups of Peanuts (We are using dry roasted, but plain peanuts work too)
  • Sea Salt (Fine Ground)
  • Cajun seasoning
  • 1-2 Tbsp Honey
  • 1 Tbsp Butter
  • Parchment paper



Step 1: Marinate Your Nuts

Pour nuts into a bowl. Cover them in bourbon. Let soak for an hour. Drain in a strainer and keep in the strainer while you prepare the pan.



Step 2: Heat Your Skillet

Heat your skillet on medium high heat. Toss 1 tablespoon of butter in the pan and adjust heat so that butter doesn’t brown.



Step 3: Heat Your Nuts

Toss the strained nuts into the pan and stir to coat evenly with butter. Allow nuts to lightly brown for several minutes, stirring regularly.



Step 4: Make Your Nuts Sweet

After browning for several minutes, turn down heat to low and add a tablespoon or two of honey (depending on how sweet you like your nuts) to the peanuts and stir to coat. Continue stirring for approximately 1 minute.



Step 5: Chill and Season Your Nuts

Turn the heat off and gently spread your nuts on the parchment paper. While your nuts are still hot, season generously with sea salt and Cajun seasoning. Let cool.

After your nuts have had a chance to cool, they will harden to their pre-soaking state.



Step 6: Enjoy

Pappy-Van-Winkle-Hot-Sauce

Pappy Van Winkle is the name in bourbon. Bottles have sent drinkers on wild goose chases and left others with empty bank accounts. While we can’t help you procure any of that elusive elixir, we can bring a little Pappy into your life in another way. Pappy Van Winkle Hot Sauce is aged in actual Pappy Van Winkle bourbon barrels. The distillery teamed with friends at Midland Ghost to make this flavorful hot sauce, which features the latter’s prized first generation Ghost Peppers. After the sauce was made, it was left to age in barrels that once held Pappy. That means you have a sauce that’s rich, oaky, and full of flavorful heat. Use it on meats, veggies, or, if you’re a special brand of crazy, just drink it straight from the bottle. It’s that good.