Versions of the famous Union Square Cafe Bar Nuts appear in many cookbooks, and since I love them, I thought it only fitting to include my own adaptation here. These nuts - sweet, salty, spicy, and rosemary-infused - are the perfect nibbling food, not least because they're so easy to make. All the recipe requires is toasting nuts, melting butter, chopping a bit of rosemary and mixing together a few ingredients you probably have on hand. It’s a great snack to keep in the kitchen (too spicy for the kids means all the more for me!), and perfect to serve with cocktails when you're entertaining.
Ingredients
2 ¼ cups unsalted mixed nuts (any combination of cashews, whole unpeeled almonds, peeled peanuts, pecans, hazelnuts, Brazil nuts...whatever suits your taste)
2 tablespoons fresh rosemary, chopped
½ teaspoon cayenne pepper
2 teaspoons dark brown sugar
1 teaspoon kosher salt
1 tablespoon unsalted butter, melted
Directions
1. Preheat oven to 350 degrees.
2. Line baking sheet with aluminum foil. Combine nuts on baking sheet and toast in the oven until warm and fragrant, about 5 minutes.
3. In a large bowl, combine rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well, then add the kosher salt and toss again. Serve warm.
*You can also use raw unsalted nuts for this recipe, just be sure to toast them a bit longer, about 10 minutes, or until lightly golden.
Ingredients
2 ¼ cups unsalted mixed nuts (any combination of cashews, whole unpeeled almonds, peeled peanuts, pecans, hazelnuts, Brazil nuts...whatever suits your taste)
2 tablespoons fresh rosemary, chopped
½ teaspoon cayenne pepper
2 teaspoons dark brown sugar
1 teaspoon kosher salt
1 tablespoon unsalted butter, melted
Directions
1. Preheat oven to 350 degrees.
2. Line baking sheet with aluminum foil. Combine nuts on baking sheet and toast in the oven until warm and fragrant, about 5 minutes.
3. In a large bowl, combine rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well, then add the kosher salt and toss again. Serve warm.
*You can also use raw unsalted nuts for this recipe, just be sure to toast them a bit longer, about 10 minutes, or until lightly golden.
