In support of "our troops" - those setting up the Ashawagh Hall Photography Exhibition this weekend, I made a couple dozen Ginger Snaps and a large batch of these Bar Nuts. "These nuts won The New York Press award for 'best bar nuts in New York' ", according to The Union Square Café Cookbook, and I can see why. An assortment of nuts coated with a little brown sugar, a touch of cayenne and fresh chopped rosemary - how bad could they be? Answer ... not bad at all. In fact, I don't bet ... I know you can't eat just one. These will fly out of any nut bowl. Try them.
Union Square Cafe Bar Nuts
(Makes 5 cups)
¼ pound each peeled peanuts, cashews, walnuts, pecans, and whole unpeeled almonds or 1¼ pounds unsalted, assorted nuts
2 tablespoons coarsely chopped fresh rosemary
½ teaspoon cayenne (or ¼ teaspoon chipotle chile powder)
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon butter, melted
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- Preheat oven to 350 degrees F.
- 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 bowl, combine the rosemary, cayenne (chipotle powder), brown sugar, and salt. Break up and mix well with a fork. Add the butter, mix well.
- Thoroughly toss the warm toasted nuts with the spiced butter and serve warm, if possible.
I posted this for you Ben, thanks for all your help and support with the show. If you want the cookie recipe click here.
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