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Union Square Café Bar Nuts
Gourmet Archives
(won the New York Press award for the "best bar
nuts" in New York)
1 1/4 pounds assorted unsalted nuts, such as
peanuts, cashews,
Brazil
nuts, hazelnuts, walnuts,
pecans, and natural almonds
1/2 teaspoon cayenne
2 tablespoons coarsely chopped fresh rosemary leaves
2 teaspoons packed dark brown sugar
2 teaspoons coarse salt
1 teaspoon unsalted butter, melted
Preheat oven to 350 degrees F. On a baking sheet spread nuts and
toast in
middle of oven until golden, about 10 minutes.
While nuts are toasting, in a large bowl
toss together all remaining
ingredients. Toss nuts with rosemary mixture and serve warm.
Makes about 4 cups.
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