Maple-Sherry Spiced Pecans

Snack

Maple-Sherry Spiced Pecans

A small tray of pecans gets a maple-butter coating and a gentle chile finish. Stir while roasting so the coating dries evenly around the nuts.

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Yield
1 batch
Cuisine
American-inspired

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Watch the smaller batch

Spread the pecans in one layer and stir during roasting. Begin checking early and use the color and dryness of the coating as your guide.

At the table

Cool before serving as a snack or scattering over a salad.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cups pecans
  • 2 tbsp butter
  • 1 tbsp maple syrup
  • 1 tbsp dry sherry
  • 1/16 tsp cayenne pepper — a small pinch for the base batch
  • 1/4 tsp fine sea salt — plus a little more to taste

A few useful notes.

The base batch starts with 2 cups pecans.

The sherry is an ingredient in the coating; this recipe is not described as alcohol-free.

The cooking plan

How to make Maple-Sherry Spiced Pecans.

  1. Heat the oven to 350°F. Line a rimmed baking sheet with parchment rated for the oven temperature.

  2. Melt the butter in a small saucepan. Stir in maple syrup, sherry, cayenne and salt.

  3. Toss the pecans with the warm coating using a spoon or spatula. Spread in one layer on the baking sheet.

  4. Roast, stirring occasionally, until the nuts are fragrant and the coating looks dry. Start checking after 10 minutes and continue as needed, watching closely to prevent scorching.

  5. Cool completely on the tray. Taste and add a little more salt if needed before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Maple-Sherry Spiced Pecans

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Pecans roasted with maple syrup, butter, dry sherry and a little cayenne.
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Servings: 1 batch
Course: Snack
Cuisine: American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 cups pecans
  • 2 tbsp butter
  •  
    1 tbsp maple syrup
  •  
    1 tbsp dry sherry
  • 1/16 tsp cayenne pepper a small pinch for the base batch
  •  
    ¼ tsp fine sea salt plus a little more to taste

Equipment

Saucepan
Small Saucepan
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Line a rimmed baking sheet with parchment rated for the oven temperature.
  2. Melt the butter in a small saucepan. Stir in maple syrup, sherry, cayenne and salt.
  3. Toss the pecans with the warm coating using a spoon or spatula. Spread in one layer on the baking sheet.
  4. Roast, stirring occasionally, until the nuts are fragrant and the coating looks dry. Start checking after 10 minutes and continue as needed, watching closely to prevent scorching.
  5. Cool completely on the tray. Taste and add a little more salt if needed before serving.

Notes

The base batch starts with 2 cups pecans.
The sherry is an ingredient in the coating; this recipe is not described as alcohol-free.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

When are the pecans ready?

Look for fragrant nuts and a dry coating, then let them cool before judging the crunch.

Can I pack them while warm?

Let them cool completely first so trapped steam does not soften the coating.

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Furikake Ranch Crunchy Snack Mix

Snack

Furikake Ranch Crunchy Snack Mix

Cereal, crackers, pretzels and peanuts get a sweet-savory coating before a low oven dries the mix. Add the furikake in two rounds so it reaches more than just the top of the bowl.

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Yield
16 cups
Cuisine
Japanese-Hawaiian-inspired

Bring it to the table

Stir as it bakes

Turn the mixture every 15–20 minutes and rotate the trays halfway through. The coating should feel dry before you take it out.

At the table

Cool completely, then put out in bowls for sharing.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 cup butter
  • 1/3 cup light corn syrup
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 tbsp soy sauce
  • 1 oz ranch seasoning mix
  • 10 cups rice or corn cereal squares
  • 3 cups Bugles or oyster crackers
  • 2 cups mini windowpane pretzels
  • 2 cups cheddar fish crackers
  • 1 cup salted roasted peanuts
  • 1.7 oz nori komi furikake

A few useful notes.

Yield is approximately 16 cups, not 16 individual people.

Use utensils to toss the warm coating. Do not handle the hot syrup mixture with bare hands.

The cooking plan

How to make Furikake Ranch Crunchy Snack Mix.

  1. Set racks in the upper and lower thirds of the oven and heat to 250°F. Have two large rimmed baking sheets ready.

  2. Warm butter, corn syrup, sugar, oil, soy sauce and ranch seasoning in a saucepan, stirring until the sugar dissolves.

  3. Combine cereal, Bugles or oyster crackers, pretzels, cheese crackers and peanuts in a very large heatproof bowl. Pour over the warm coating and toss with sturdy utensils. Add half the furikake, toss, then add the rest and toss again.

  4. Divide between the baking sheets. Bake for about 1 hour, stirring every 15–20 minutes and switching and rotating the trays halfway through. If the coating is still tacky, continue baking for another 15–30 minutes as needed.

  5. Cool the mix completely on the trays before serving or packing into airtight containers.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Furikake Ranch Crunchy Snack Mix

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A baked cereal and cracker mix with ranch seasoning, soy-butter glaze and nori furikake.
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Servings: 16 cups
Course: Snack
Cuisine: Japanese-Hawaiian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ½ cup butter
  •  
    ⅓ cup light corn syrup
  •  
    ¼ cup sugar
  • ¼ cup vegetable oil
  • 1 tbsp soy sauce
  •  
    1 oz ranch seasoning mix
  •  
    10 cups rice or corn cereal squares
  •  
    3 cups Bugles or oyster crackers
  •  
    2 cups mini windowpane pretzels
  •  
    2 cups cheddar fish crackers
  •  
    1 cup salted roasted peanuts
  •  
    1.7 oz nori komi furikake

Equipment

Saucepan
Saucepan
Mixing bowl
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Set racks in the upper and lower thirds of the oven and heat to 250°F. Have two large rimmed baking sheets ready.
  2. Warm butter, corn syrup, sugar, oil, soy sauce and ranch seasoning in a saucepan, stirring until the sugar dissolves.
  3. Combine cereal, Bugles or oyster crackers, pretzels, cheese crackers and peanuts in a very large heatproof bowl. Pour over the warm coating and toss with sturdy utensils. Add half the furikake, toss, then add the rest and toss again.
  4. Divide between the baking sheets. Bake for about 1 hour, stirring every 15–20 minutes and switching and rotating the trays halfway through. If the coating is still tacky, continue baking for another 15–30 minutes as needed.
  5. Cool the mix completely on the trays before serving or packing into airtight containers.

Notes

Yield is approximately 16 cups, not 16 individual people.
Use utensils to toss the warm coating. Do not handle the hot syrup mixture with bare hands.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

When should I stop baking?

The coating should be dry rather than sticky. Stir a sample and let it cool briefly to judge the texture.

Can I store it while warm?

Let it cool completely first so trapped steam does not soften the mix.

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Louisiana Voodoo Fries (Copycat)

Appetizer · Side Dishes

Louisiana Voodoo Fries (Copycat)

Oven-baked Cajun potato fries with creamy cheddar sauce and ranch dressing, inspired by Louisiana Voodoo Fries.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
6 side portions

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About this recipe.

Oven-baked Cajun potato fries with creamy cheddar sauce and ranch dressing, inspired by Louisiana Voodoo Fries.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 6 Medium Russet Potatoes (peeled, cut into fries about ¾ inch thick and 3 inches long)
  • 2 Tbsp. Extra Virgin Olive Oil
  • ½ Tsp. Cajun Seasoning (mild starting amount; more to taste)
  • ¼ Cup Creamy Ranch Dressing (plus extra for dipping)

Creamy Cheese Sauce

  • 2 Tbsp. Butter
  • 2 Tbsp. All-Purpose Flour
  • ⅔ Cup Milk (plus a splash if needed to loosen sauce)
  • 2 Cups Cheddar Cheese (freshly grated)

The cooking plan

How to make Louisiana Voodoo Fries (Copycat).

  1. Heat the oven to 450°F. Wash, peel and cut the potatoes into even fries about ¾ inch thick and 3 inches long.

  2. Fit a heatproof steamer basket or metal colander securely over a large pot. Add water below the basket, without letting it touch the potatoes, and bring to a simmer.

  3. Add the potatoes, cover and steam for about 10–12 minutes, until the edges soften but the fries still hold their shape. Check early and avoid cooking them until they fall apart.

  4. Lift out the basket carefully and let excess moisture steam off. Transfer the potatoes to a bowl and gently toss with the olive oil.

  5. Spread the fries in a single uncrowded layer on one or two nonstick rimmed baking sheets, leaving excess oil in the bowl.

  6. Bake for 10 minutes, then gently turn the fries and rotate the pans. Bake 5–10 minutes longer, or as needed until golden and tender inside. Watch closely near the end.

  7. Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring, for about 1 minute. Gradually whisk in the milk until smooth; cook gently until thickened. Remove from the heat and stir in the cheddar a handful at a time until melted. Loosen with a splash of milk if needed; keep warm without boiling.

  8. Gently toss the hot fries with the Cajun seasoning. The listed ½ teaspoon gives a mild starting point; add more to taste, considering the saltiness of your blend.

  9. Drizzle with the ¼ cup ranch and about ¼ cup cheese sauce. Serve immediately, with the remaining cheese sauce and extra ranch alongside for dipping.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Louisiana Voodoo Fries (Copycat)

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Oven-baked Cajun potato fries with creamy cheddar sauce and ranch dressing, inspired by Louisiana Voodoo Fries.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 side portions
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 6 Medium Russet Potatoes peeled, cut into fries about ¾ inch thick and 3 inches long
  • 2 Tbsp. Extra Virgin Olive Oil
  • ½ Tsp. Cajun Seasoning mild starting amount; more to taste
  •  
    ¼ Cup Creamy Ranch Dressing plus extra for dipping
Creamy Cheese Sauce
  • 2 Tbsp. Butter
  • 2 Tbsp. All-Purpose Flour
  • ⅔ Cup Milk plus a splash if needed to loosen sauce
  • 2 Cups Cheddar Cheese freshly grated

Equipment

Saucepan
Saucepan
Large stockpot
Knife and cutting board
Colander
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Steamer basket
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 450°F. Wash, peel and cut the potatoes into even fries about ¾ inch thick and 3 inches long.
  2. Fit a heatproof steamer basket or metal colander securely over a large pot. Add water below the basket, without letting it touch the potatoes, and bring to a simmer.
  3. Add the potatoes, cover and steam for about 10–12 minutes, until the edges soften but the fries still hold their shape. Check early and avoid cooking them until they fall apart.
  4. Lift out the basket carefully and let excess moisture steam off. Transfer the potatoes to a bowl and gently toss with the olive oil.
  5. Spread the fries in a single uncrowded layer on one or two nonstick rimmed baking sheets, leaving excess oil in the bowl.
  6. Bake for 10 minutes, then gently turn the fries and rotate the pans. Bake 5–10 minutes longer, or as needed until golden and tender inside. Watch closely near the end.
  7. Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring, for about 1 minute. Gradually whisk in the milk until smooth; cook gently until thickened. Remove from the heat and stir in the cheddar a handful at a time until melted. Loosen with a splash of milk if needed; keep warm without boiling.
  8. Gently toss the hot fries with the Cajun seasoning. The listed ½ teaspoon gives a mild starting point; add more to taste, considering the saltiness of your blend.
  9. Drizzle with the ¼ cup ranch and about ¼ cup cheese sauce. Serve immediately, with the remaining cheese sauce and extra ranch alongside for dipping.

Notes

Timing is an estimate and depends on potato thickness and pan crowding. Keep the potatoes above the steaming water; salt in that water is unnecessary. This version retains the saved recipe’s mild seasoning quantity. Add toppings just before serving so the fries stay crisp. This is a home-style interpretation, not an official restaurant formula.

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Homemade Doritos-Style Tortilla Chips

Appetizer · Snacks

Homemade Doritos-Style Tortilla Chips

Crunchy baked corn tortilla chips with chili powder, smoked paprika, garlic, and nutritional yeast.
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Prep
10 minutes
Cook
15 minutes
Cool
10 minutes
Total
35 minutes
Serves
4 small snack portions

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About this recipe.

Baked corn tortilla chips coated with smoky spices and savory nutritional yeast.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 Corn Tortillas (organic)
  • 1 Tbsp. Avocado oil
  • ¾ Tsp. Chili Powder
  • ¾ Tsp. Smoked Paprika
  • ¾ Tsp. Garlic Powder
  • ½ Tsp. Salt
  • 2 Tbsp. Nutritional Yeast

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Watch closely near the end

Tortilla thickness changes the baking time. Arrange wedges in one layer, check early, and cool them uncovered so steam can escape.

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The cooking plan

How to make Homemade Doritos-Style Tortilla Chips.

  1. Heat the oven to 360°F (about 180°C). Line a baking sheet with parchment rated for that temperature.

  2. Cut each tortilla into 6–8 wedges, making 24–32 chips.

  3. Transfer them to a medium bowl, add the oil, and toss well to evenly coat.

  4. Mix the chili powder, smoked paprika, garlic powder, salt, and nutritional yeast in a small bowl. Sprinkle over the oiled tortilla wedges and toss gently to coat.

  5. Arrange in one layer without overlapping. Bake for about 15 minutes, turning halfway through. Start checking at 10 minutes and remove pieces as they turn lightly golden and dry; thin tortillas may finish sooner.

  6. Cool completely in a single layer, about 10 minutes. The chips become crisper as they cool. Serve once cool.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Homemade Doritos-Style Tortilla Chips

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Baked corn tortilla chips coated with smoky spices and savory nutritional yeast.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cool 10 minutes
Total Time 35 minutes
Servings: 4 small snack portions
Course: Snack
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 Corn Tortillas organic
  • 1 Tbsp. Avocado oil
  • ¾ Tsp. Chili Powder
  •  
    ¾ Tsp. Smoked Paprika
  • ¾ Tsp. Garlic Powder
  • ½ Tsp. Salt
  •  
    2 Tbsp. Nutritional Yeast

Equipment

1 Baking sheet
1 Mixing bowl
1 Small seasoning bowl
1 Knife or pizza cutter

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 360°F (about 180°C). Line a baking sheet with parchment rated for that temperature.
  2. Cut each tortilla into 6–8 wedges, making 24–32 chips.
  3. Transfer them to a medium bowl, add the oil, and toss well to evenly coat.
  4. Mix the chili powder, smoked paprika, garlic powder, salt, and nutritional yeast in a small bowl. Sprinkle over the oiled tortilla wedges and toss gently to coat.
  5. Arrange in one layer without overlapping. Bake for about 15 minutes, turning halfway through. Start checking at 10 minutes and remove pieces as they turn lightly golden and dry; thin tortillas may finish sooner.
  6. Cool completely in a single layer, about 10 minutes. The chips become crisper as they cool. Serve once cool.

Notes

Makes 24–32 chips, depending on how the tortillas are cut, or about four small snack portions. Use nutritional yeast, not baking yeast. This is a homemade snack inspired by seasoned tortilla chips, not an official brand recipe. Timing varies with tortilla thickness.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Garlic Shrimp and Avocado Crostini

Appetizer · Seafood Mains

Garlic Shrimp and Avocado Crostini

Toasted baguette, lime avocado, and garlic shrimp make a small platter of crostini for sharing.
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Prep
15 minutes
Cook
15 minutes
Total
30 minutes
Serves
6 appetizer portions

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About this recipe.

Garlic toasts topped with lime-seasoned avocado and smoky spiced shrimp. Assemble just before serving.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 10-12 Slices Baguette (about ½” thick)
  • 6 Tbsp. Olive Oil (divided)
  • 1 Tsp. Garlic Powder
  • 1 Large Avocado (ripe)
  • ½ Large Lime (juiced)
  • ¼ Tsp. Salt (for avocado)
  • ¼ Tsp. Black Pepper (for avocado)
  • 12 Large Shrimp (raw, peeled, deveined, tails removed)
  • 2 Lg. Cloves Garlic (cut into slivers)
  • ¾ Tsp. Smoked Paprika
  • ½ Tsp. Cumin
  • ¼ Tsp. Salt (for shrimp)
  • ¼ Tsp. Black Pepper (for shrimp)

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Assemble at the last moment

Toast the bread while cooking the shrimp, then spread the avocado and add the toppings just before serving to keep the bread crisp.

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The cooking plan

How to make Garlic Shrimp and Avocado Crostini.

  1. Heat the oven to 350°F (175°C). Arrange the baguette slices on a baking sheet in a single layer.

  2. Add 3 Tbsp. olive oil and garlic powder to a small bowl and mix. Brush each side of baguette slices with oil mix. Bake for 10-15 minutes or until they’re as crisp as you like.

  3. Mash the avocado with the juice of ½ lime and the first ¼ teaspoon each salt and pepper.

  4. While the bread toasts, heat the remaining 3 tablespoons olive oil in a skillet over low heat. Add the garlic slivers and cook until fragrant, about 2 minutes, without burning. Raise the heat to medium, add the shrimp, paprika, cumin, and remaining ¼ teaspoon each salt and pepper. Turn as needed until the shrimp are pearly and opaque throughout, about 3–5 minutes depending on size.

  5. Spread avocado over the toasts and divide the cooked shrimp among them. If using fewer than 12 toasts, cut some shrimp to distribute evenly. Serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Garlic Shrimp and Avocado Crostini

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Garlic toasts topped with lime-seasoned avocado and smoky spiced shrimp. Assemble just before serving.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 appetizer portions
Course: Appetizer
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    10-12 Slices Baguette about ½" thick
  • 6 Tbsp. Olive Oil divided
  • 1 Tsp. Garlic Powder
  • 1 Large Avocado ripe
  • ½ Large Lime juiced
  • ¼ Tsp. Salt for avocado
  • ¼ Tsp. Black Pepper for avocado
  • 12 Large Shrimp raw, peeled, deveined, tails removed
  • 2 Lg. Cloves Garlic cut into slivers
  •  
    ¾ Tsp. Smoked Paprika
  •  
    ½ Tsp. Cumin
  • ¼ Tsp. Salt for shrimp
  • ¼ Tsp. Black Pepper for shrimp

Equipment

1 Baking sheet
1 Small mixing bowls
1 Large skillet
1 Pastry brush

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F (175°C). Arrange the baguette slices on a baking sheet in a single layer.
  2. Add 3 Tbsp. olive oil and garlic powder to a small bowl and mix. Brush each side of baguette slices with oil mix. Bake for 10-15 minutes or until they're as crisp as you like.
  3. Mash the avocado with the juice of ½ lime and the first ¼ teaspoon each salt and pepper.
  4. While the bread toasts, heat the remaining 3 tablespoons olive oil in a skillet over low heat. Add the garlic slivers and cook until fragrant, about 2 minutes, without burning. Raise the heat to medium, add the shrimp, paprika, cumin, and remaining ¼ teaspoon each salt and pepper. Turn as needed until the shrimp are pearly and opaque throughout, about 3–5 minutes depending on size.
  5. Spread avocado over the toasts and divide the cooked shrimp among them. If using fewer than 12 toasts, cut some shrimp to distribute evenly. Serve immediately.

Notes

Makes 10–12 crostini, about six appetizer portions. The oil is split equally between bread and shrimp; the two salt and pepper entries season avocado and shrimp separately. Timing is approximate.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Corned Beef Potato Nachos

Appetizer · Snacks

Corned Beef Potato Nachos

Crisp potato rounds stand in for chips beneath stout-braised corned beef, beans, and two kinds of cheddar. Horseradish sour cream, pickled jalapenos, and chives finish this generous party tray.
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Prep
30 minutes
Total
4 hours
Serves
8 servings

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About this recipe.

Crisp roasted potatoes layered with stout-braised corned beef, two cheddars, beans, and horseradish sour cream.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

FOR CORNED BEEF

  • 2-3 lbs Corned beef brisket (raw cured corned beef brisket, not plain uncured brisket)
  • 1/3 cup Mustard (Dijon)
  • 2 tbsp Brown sugar (packed)
  • 12 oz Guinness (1 bottle)

FOR NACHOS

  • 4 lb Potatoes (Yukon Gold, cut into 1/2-inch-thick rounds)
  • 2 tbsp Olive oil (extra virgin)
  • 1 tsp Oregano (dried)
  • 1/2 tsp Garlic powder
  • Kosher Salt
  • Black pepper (freshly ground)
  • 1 cup Cheddar cheese (shredded)
  • 1 cup White cheddar cheese (shredded)
  • 1/2 sm Red onion (thinly sliced)
  • 15 oz Black Beans (one 15-ounce can, rinsed and drained)
  • 1/2 cup Sour cream
  • 1 tbsp Prepared horseradish
  • Pickled jalapenos
  • Chives (freshly chopped)

The cooking plan

How to make Corned Beef Potato Nachos.

  1. Heat the oven to 325°F. Put the raw corned beef in a large pot and cover with water. Bring to a boil, then carefully drain. Cover with fresh water, bring to a boil again, and drain. This reduces salt; it does not finish cooking the meat. Place the brisket in a large baking dish.

  2. Mix the Dijon and brown sugar and spread over the brisket. Pour the stout around it and cover tightly with foil. Bake for 2 hours, then uncover and continue until fork-tender, about 45 to 60 minutes more or longer as needed. Check the pan liquid and add a little hot water if it is drying out; tent with foil if the top darkens too quickly. The meat must reach at least 145°F and rest at least 3 minutes for safety, but shreddable tenderness requires further cooking. Rest for 10 minutes, then shred.

  3. Raise the oven to 425°F. Cover the potato rounds with water, bring to a boil, and cook about 5 minutes, until just beginning to soften. Drain thoroughly and pat dry carefully.

  4. Divide potatoes between two large rimmed baking sheets in single layers. Toss with oil, oregano, garlic powder, salt, and pepper. Roast until browned, crisp at the edges, and tender inside, about 30 minutes, turning as needed.

  5. Arrange half the potatoes close together on one tray. Add half of each cheddar, onion, beans, and warm shredded corned beef. Repeat with the remaining potatoes and toppings. Bake until cheese melts and filling is hot, about 5 minutes.

  6. Mix sour cream and horseradish. Spoon over the nachos and finish with pickled jalapenos and chives. Serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Corned Beef Potato Nachos

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Crisp roasted potatoes layered with stout-braised corned beef, two cheddars, beans, and horseradish sour cream.
Print Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Appetizer
Cuisine: Irish-American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR CORNED BEEF
  •  
    2-3 lbs Corned beef brisket raw cured corned beef brisket, not plain uncured brisket
  •  
    ⅓ cup Mustard Dijon
  •  
    2 tbsp Brown sugar packed
  •  
    12 oz Guinness 1 bottle
FOR NACHOS
  •  
    4 lb Potatoes Yukon Gold, cut into 1/2-inch-thick rounds
  • 2 tbsp Olive oil extra virgin
  • 1 tsp Oregano dried
  • ½ tsp Garlic powder
  • Kosher Salt
  • Black pepper freshly ground
  • 1 cup Cheddar cheese shredded
  •  
    1 cup White cheddar cheese shredded
  • ½ sm Red onion thinly sliced
  • 15 oz Black Beans one 15-ounce can, rinsed and drained
  • ½ cup Sour cream
  •  
    1 tbsp Prepared horseradish
  •  
    Pickled jalapenos
  • Chives freshly chopped

Equipment

Large stockpot
Baking dish
Instant-read thermometer
Knife and cutting board
Mixing bowl
Rimmed baking sheet
Aluminum Foil
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 325°F. Put the raw corned beef in a large pot and cover with water. Bring to a boil, then carefully drain. Cover with fresh water, bring to a boil again, and drain. This reduces salt; it does not finish cooking the meat. Place the brisket in a large baking dish.
  2. Mix the Dijon and brown sugar and spread over the brisket. Pour the stout around it and cover tightly with foil. Bake for 2 hours, then uncover and continue until fork-tender, about 45 to 60 minutes more or longer as needed. Check the pan liquid and add a little hot water if it is drying out; tent with foil if the top darkens too quickly. The meat must reach at least 145°F and rest at least 3 minutes for safety, but shreddable tenderness requires further cooking. Rest for 10 minutes, then shred.
  3. Raise the oven to 425°F. Cover the potato rounds with water, bring to a boil, and cook about 5 minutes, until just beginning to soften. Drain thoroughly and pat dry carefully.
  4. Divide potatoes between two large rimmed baking sheets in single layers. Toss with oil, oregano, garlic powder, salt, and pepper. Roast until browned, crisp at the edges, and tender inside, about 30 minutes, turning as needed.
  5. Arrange half the potatoes close together on one tray. Add half of each cheddar, onion, beans, and warm shredded corned beef. Repeat with the remaining potatoes and toppings. Bake until cheese melts and filling is hot, about 5 minutes.
  6. Mix sour cream and horseradish. Spoon over the nachos and finish with pickled jalapenos and chives. Serve promptly.

Notes

The 4-hour total is a source estimate; brisket tenderness can take longer. Use two large trays so potatoes roast instead of steaming. If using refrigerated cooked corned beef, reheat it to 165°F before layering; a brief cheese-melting bake may not heat cold meat sufficiently. Use 2 cups cheddar overall, divided between two layers. This is a St. Patrick’s Day-inspired party dish.

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