Union Square Bar Nuts
I made these Union Square Bar Nuts as part of my recent Oscar party. They are coated with butter, brown sugar, rosemary and a bit of cayenne pepper for that extra kick.
They are considered the best bar nuts in New York. Every day at 4:45 they come out of the oven warm and straight to the bar. Even Giada shared her love for these on the Food Network’s “The Best Thing I Ever Ate” show. This mix is extremely addictive. Don’t say I didn’t warn you. Thankfully they shared the recipe so that you don’t have to be in New York to enjoy these delicious treats. They are good any time but best served warm. They will be a great side to your cheese plate while you are sipping wine with your friends!
Union Square Bar Nuts
adapted from The Union Square Cookbook
2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt
1 tablespoon unsalted butter, melted
Preheat the oven to 350 degrees F
Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.
