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Union Square Café Bar Nuts 

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Silberman, Henri
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La Belle Cuisine


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.

Featured Archive Recipes:
Blue Shews
Cajun Trail Mix
Chipotle and Rosemary Roasted Nuts
Spiced Pecans (great to nibble
on with Champagne)

Sweet and Spicy Candied Nuts
More from Union Square Cafe:
Soups from the Union Square Café

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