Bar Nuts (Union Square Cafe) Recipe - Cooking Index
|1/4 lb||113g / 4oz||Peeled peanuts|
|1/4 lb||113g / 4oz||Cashews|
|1/4 lb||113g / 4oz||Brazil nuts|
|1/4 lb||113g / 4oz||Hazelnuts|
|1/4 lb||113g / 4oz||Walnuts|
|1/4 lb||113g / 4oz||Pecans|
|1/4 lb||113g / 4oz||Unpeeled almonds|
|OR 1-1/4 pounds unsalted - assorted nuts|
|2 tablespoons||30ml||Fresh rosemary - coarsely chopped|
|2 teaspoons||10ml||Dark brown sugar|
|2 teaspoons||10ml||Kosher salt|
|1 tablespoon||15ml||Butter - melted|
Preheat the oven to 350F.
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.
In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter.
Thoroughly toss the warm toasted nuts with the spiced butter and serve warm.
Yields: 5 cups
The Union Square Cafe Cookbook, HarperCollins, 1994. Converted to MC format by Badams and MC"Buster.
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