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This is one of my favorite holiday recipes. It was printed in Beer Advocate #33 Oct. 2009 and provided by Chef Sean Paxton. Paxton is also a homebrewer and creator of homebrewchef.com. After you check out the recipe, check out the rest of the site for more recipes, beer dinner menu ideas, and some homebrew recipes.

Recipe: Pumpkin Spice Cake with Porter Mascarpone Frosting

The recipe in Beer Advocate also included an option for covering the cake in IPA-Glazed Hazelnuts. If you don’t feel like making the whole cake, these nuts are great by themselves too.

Recipe: IPA-Glazed Hazelnuts

Ingredients:

• 1/2 tsp Sea Salt
• 1 cup Powdered Sugar
• 2 tsp India Pale Ale
• 1 cup Hazelnuts (raw)

Directions:

Pre-heat oven 350 degrees.

In a small bowl, add the salt, powdered sugar and beer. Using a whisk, blend together to make a syrupy glaze. Toss in the nuts until fully coated. Pour the mixture out onto a sheet tray lined with parchment paper and place in oven for 12-15 minutes. The glaze will be bubbling and the nuts should have a nice golden-brown color. Remove from the oven and let cool. Crumble the candied nuts up and sprinkle them on top of the frosted cake…or enjoy by themselves.

Note: This recipe is delicious with pretty much any kind of nut you like.

Cheers!