I served Bar Nuts at my recent Kitchen Party. When I purchased the assorted nuts at Whole Foods, the cashier asked what I was going to do with all of the nuts. I told her I was making Bar Nuts. She replied, "Oh, nut bars; that sounds healthy". I explained, no... I was making Bar Nuts to have with drinks. I didn't get an answer, but a long stare instead.
What I should do is take her a small bag-full. I think she'd be a convert to Bar Nuts over healthy nut bars. It was the first time I ever made the Union Square Café recipe and I will be making these Bar Nuts often throughout the looming, not-too-far-off-in-the-distance, holiday season. My husband (the husband that doesn't like nuts), couldn't stop eating them. They're still good a day after making, but out of the oven, still hot and aromatic, they are at their best. That's the way they should be eaten.
+ BAR NUTS +
from The Union Square Café Cookbook
• 1/4 pound each peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans, and whole unpeeled almonds, or 1 1/4 pounds unsalted, assorted nuts
• 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. Combine the nuts and spread onto a rimmed jelly-roll pan. Toast in the middle of the oven until they become light golden brown, about 10 minutes.
3. In a large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter.
4. Toss the warm-from-the-oven nuts with the spiced butter and serve warm.
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