union square cafe bar nuts

July 28th, 2009

Sometimes I open up my pantry and think, oh my goodness, why the hell do I have this much stuff in here. The problem is I visit Sahadi’s, our local dry goods bulk store, and I wait in line forever and then since I’ve waited so long I feel like I need to buy two pounds of nuts. Then I get home and there’s not room for two pounds of nuts. Siggghhh. Every once in a while my crazy hoarding comes in handy, like when I got this new cocktail book by Danny Meyer and it has a dreamy recipe for mixed nuts. Of course I jumped at the chance to clear a little space in there. It was a good decision because these are a tasty little snack and a breeze to make.

The recipe calls for 1 1/4 pound assorted nuts, so I just tossed in what I had which was almonds, pecans, peanuts and walnuts. Toast those puppies and prepare your other stuff. I opened my window and cut a piece of rosemary off my quickly dwindling rosemary plant. You’ll create a little coating out of the rosemary, melted butter, cayenne pepper (yes!), brown sugar and kosher salt. Once the nuts are done, you toss the coating over the nuts and mix it up.

My spicy coating somehow turned into more of a crumbly thing (like the texture of wet sand), so it stuck to some of the nuts but also became a little treasure in itself. I just realized as I was typing the recipe that I used 2 Tablespoons of brown sugar rather than 2 teaspoons, whoops! The result is a delicious combination of nutty flavors mixed with the brilliant, sweet, salty, spicy flavor combination that makes me a very happy lady. These would definitely be a great party snack, but they’re also a nice little thank you gift or a snack to share with friends.

union square cafe bar nuts
from mix shake stir by danny meyer
makes 5 cups

1/4 pound each peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans and unpeeled almonds OR 1 1/4 pound unsalted assorted nuts
2 Tablespoons coarsely chopped fresh rosemary
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 tablespoon unsalted butter, melted

Preheat oven to 350°

Combine the nuts in a large bowl and toss to mix well.
Spread in a single layer on a rimmed baking sheet. Toast in the oven, stirring once or twice, until light golden brown, about 10 minutes.
In the same bowl, stir together the rosemary, brown sugar, salt, cayenne, and melted butter.
Add the warm nuts and toss to coat thoroughly.
Serve warm. Store in an airtight container at room temperature for up to 1 week

Comments: 9 Total

  1. soozzie

    July 28, 2009 at 10:35 am

    I loved a similar recipe for walnuts so much — and gave it as gifts so often, for years — that I wanted to invent another to compliment it and surprise my friends. I toast almonds in their skins with salt, butter, thyme and a dash of white pepper — addictive!

  2. Dana

    July 28, 2009 at 12:08 pm

    I love having things like this to set out before a dinner party. So much more special than just a bowl of nuts. I love the addition of rosemary in there.

  3. Whitney

    July 28, 2009 at 9:03 pm

    I just pulled a bunch of nuts out of the freezer to make room for ice cream (and the necessary frozen bowls). Perfect timing. As usual :)

  4. Cookie

    July 29, 2009 at 5:26 pm

    What an easy and yummy snack! I totally get you about the pantry thing. We’re moving on Saturday and I’ve been trying to clear it out for the last month!

  5. links london

    April 6, 2010 at 9:31 pm

    Saturday and I’ve been trying to clear it out for the last month!

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