When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Union Square Café Bar Nuts
March 7, 2014 / Makes 5 cups / / Print /
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 the ovens at Union Square Café and is sent out to the bar, where the sweet rosemary fragrance wafts throughout the restaurant. Though they don’t have a television set at they’re bar, these nuts would probably be a hit in your living room accompanied by a football game and some ice-cold beer.
In 1994, the folks from Union Square Café were talking up their new cookbook, The Union Square Café Cookbook: 160 Favorite Recipes from New York’s Acclaimed Restaurant on Good Morning America. They demonstrated how to make these prized nuts. These aren’t just good in the big city, but in the hills and hollers of West Virginia and in My Mid-Century Home!
2 1/2 cups of peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans, and whole unpeeled almonds (or pick your favorites)
2 tablespoons coarsely chopped fresh rosemary
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon butter, melted
1. Preheat the oven to 350° 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.
Makes 5 cups