Guinness Beer Nuts

These Guinness Beer Nuts are coated with a sweet beer glaze then tossed with pieces of smoky bacon. Perfect for snacking on with a beer!

We love cooking with Guinness Beer because it’s adds such a rich, deep flavor to the food! Check out our Guinness Beef Shepherd’s Pie and these tender, Braised Guinness Lamb Chops!

Guinness beer nuts in scoop

A Glazed Nut Recipe With A Kick

How about Guinness Beer Nuts for a St. Patrick’s Day snack! Sometimes I think of a recipe to make and lots of changes need to be made along the way. Eventually the end result is what I was looking for, it just took me longer to get there.

Not these Guinness Beer Nuts. I knew what I wanted to do and did it. First time was a winner and by winner I mean awesome.

I chose pecans to use in this recipe because they’re sweet and thought they would go together nicely with the Guinness beer glaze I was going to coat them with. The bacon was an after thought and thank god I thought it because it really makes these beer nuts over the top good.

How To Make These Guinness Beer Nuts

First you need to cook the bacon. When it’s done cooking save about 2 tablespoons of the bacon grease…hang on and you’ll see why.

While the bacon is cooking you can make the glaze.

Guinness beer nuts ingredients

Beer, brown sugar and a little salt AND the bacon grease. Just put it in – trust me. Let that cook down for 20 minutes until it gets thickened.

Chop up the bacon strips into very small pieces and add it into the glaze. The size of the bacon pieces matters to me, but chop it up as big as you like. I wanted it to almost melt into the glaze and coat everything instead of a big chunk sticking to the nuts.

Toss the pecans together with the glaze and spread them on a parchment lined baking sheet.

Guinness beer nuts on sheet pan

Bake at 350º for 20 minutes and let cool for 10 minutes. Break the nuts up into pieces and store in an air-tight container for up to a week. You CAN store them for up to a week – but I promise you they won’t last that long.

Make a batch or two of these Guinness Beer nuts with some appetizers and you have yourself a party. Just tell someone else to grab more beer!

Guinness beer nuts featred

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Guinness Beer Nuts

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 cups 1x

These addicting glazed pecans are perfect for snacking on with your favorite beer!



  • 4 1/2 c. roasted pecans halves
  • 6 strips bacon
  • 1 c. Guinness Beer
  • 1/2 t. salt
  • 1 c. brown sugar
  • 2 T. bacon grease


  1. Preheat the oven to 350º.
  2. Cook the bacon until crisp and reserve 2 T. of the grease.
  3. Once cooled, chop the bacon into fine pieces.
  4. Put the Guinness, brown sugar, salt and bacon grease into a medium pot, bring to a boil, then reduce the heat to medium and cook down for 20 minutes. Keep an eye on this and stir often or else it will boil over.
  5. After 20 minutes, stir in the chopped bacon.
  6. Place the pecans in a large bowl and pour the glaze on top.
  7. Stir gently so the pecans don’t break up and then spread out onto a baking sheet lined with parchment paper.
  8. Bake for 20 minutes then let cool for 10.
  9. Break into pieces and store in an air-tight container for up to a week.
  • Category: Appetizers
  • Method: Oven
  • Cuisine: American

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28 Responses
  1. Mrs. Aap

    That bacon grease is def what takes the taste to the next level. Sweet and savory. Thanks for the share. Will be sharing these wig friends for st paddy’s day!

  2. Mrs. AAP

    Making these again this year. Friends loved them last year and called them addicting. They did not last a Day lol. Does nicely with Irish cheese.

  3. Pat

    Very easy to make but did learn one thing. When cooling the nuts down, take off of the top of stove. They were a little more sticky than I thought they would be but still totally delicious.

  4. Stacey

    Decided to whip up a batch for the upcoming Super Bowl after the recipe caught my eye. They are really good! I ran into a similar situation that some of the previous comments described in that it was very soupy despite having been on the stove for 25 minutes. Since all of our ovens and stoves are slightly different it might be helpful to edit in how far down the syrup should be cooked. Is it supposed to by more syrupy? Or should it be boiled down to “X number of cups/ounces?” While soupy, I winged it & forged ahead, pulling out out every 5 minutes and stirring to evenly distribute the glaze. I also used a silpat instead of parchment.

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