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Coopers spiced nuts

Beware! These beer-coated nuts are spicy hot, addictive and require a good ale to wash them down.

Coopers spiced nuts


  • 1 large egg white
  • 1 tbsp Coopers Sparkling Ale
  • 1/4 cup brown sugar
  • pinch of sea salt
  • ½ tsp chilli powder
  • ½ tsp allspice
  • ½ tsp cumin powder
  • ½ tsp cayenne pepper
  • 2½ cups pecan halves or assorted nuts such as cashews, walnuts or almonds


Preheat oven to 220C.

Whisk the egg whites until they form peaks, then slowly add the beer and continue to whisk. Fold in the sugar. In a separate bowl, combine the salt and all the spices with the nuts and add to the egg-white and beer batter. Stir until all the ingredients are well coated.

Spread the mixture on to an un-oiled baking tray.

Bake for 10 minutes, then remove from the oven and separate the nuts using a metal spatula. Lower temperature to 150C. Return nuts to the oven and continue to bake until medium brown (about 5 minutes).

Remove the nuts from the oven and place the baking tray on a wire rack (they will crisp as they cool). Break up any that stick together, then store in an airtight container at room temperature for up to two weeks.

Store in an airtight container and reheat before serving.

Makes 2 cups



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