3 cups nuts (pecans are my favorite, but any work)
1 cup sugar
1/4 cup homebrew (hoppier styles are best, so far)
1 tsp vanilla extract
1/2 tsp cayenne
Salt to taste
Put pecans baking pan; Roast in 300° oven 20 to 25 minutes, stirring frequently. Cool.
Combine sugar, cayenne, brew in a saucepan; cook, stirring, over medium heat until sugar is dissolved. Boil to 236° of a candy thermometer, or to soft ball stage. Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy. Turn out onto waxed paper, salt and use a fork to separate pecans.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).