| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Snacks, Cookbook | 1 | Servings | |
INGREDIENTS
| 1/4 | lb | Peeled peanuts |
| 1/4 | lb | Cashews |
| 1/4 | lb | Brazil nuts |
| 1/4 | lb | Hazelnuts |
| 1/4 | lb | Walnuts |
| 1/4 | lb | Pecans |
| 1/4 | lb | Unpeeled almonds OR 1-1/4 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 recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 05, 1998
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