| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Snacks, Cookbook |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Peeled peanuts |
| 1 |
lb |
Cashews |
| 1 |
lb |
Brazil nuts |
| 1 |
lb |
Hazelnuts |
| 1 |
lb |
Walnuts |
| 1 |
lb |
Pecans |
| 1 |
lb |
Unpeeled almonds OR 1 pounds unsalted; assorted nuts |
| 2 |
tb |
Fresh rosemary; coarsely chopped |
| 1 |
ts |
Cayenne |
| 2 |
ts |
Dark brown sugar |
| 2 |
ts |
Kosher salt |
| 1 |
tb |
Butter; melted |
INSTRUCTIONS
1. Preheat the oven to 350 degrees F.
2. Toss the nuts in a large bowl to combine and spread them out on a cookie
sheet. Toast in the oven until they become light golden brown, about 10
minutes.
3. In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and
melted butter.
4. Thoroughly toss the warm toasted nuts with the spiced butter and serve
warm.
Yields: 5 cups
Source: The Union Square Cafe Cookbook, HarperCollins, 1994. Converted to
MC format by Badams & MC_Buster.
Notes: These nuts won The New York Press award for "best bar nuts in New
York." Every afternoon at about 4:45, a piping hot batch emerges from our
ovens and is sent out to the bar, where the sweet rosemary fragrance wafts
throughout the restaurant. Though we don't have a television set at our
bar, these nuts would probably be a hit in your living room accompanied by
a football game and some ice-cold beer.
Recipe by: The Union Square Cafe Cookbook
Posted to MC-Recipe Digest by badams <adamsfmle@sprintmail.com> on Feb 04,
1998
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