Peeled peanuts; cashews, brazil nuts, hazelnuts, walnuts, pecans, and whole unpeeled almonds or 1 pounds unsalted, assorted nuts.
2
tb
Coarsely chopped fresh rosemary
1
ts
Cayenne
2
ts
Dark brown sugar
2
ts
Kosher salt
1
tb
Butter; melted
INSTRUCTIONS
from the Union Square Cafe Cookbook, HarperCollins, 1994
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.
Yields 5 cups
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.
Posted to recipelu-digest Volume 01 Number 660 by Kelly Burleson
<kelly@hci.net> on Jan 31, 1998
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