Bar Nuts From Union Square Cafe

Title:
Bar Nuts From Union Square Cafe

Yield:
1 Servings

Categories:
Snacks




Ingredients:





     1 lb Peeled peanuts


     1 lb Cashews


     1 lb Brazil nuts


     1 lb Hazelnuts


     1 lb Walnuts


     1 lb Pecans


     1 lb Unpeeled almonds OR 1 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






 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 MC-Recipe Digest by badams 
on Feb 04,


 1998