Recipe: Union Square Cafe Bar Nuts (using brown sugar, cayenne, rosemary)
Appetizers and SnacksUNION SQUARE CAFE BAR NUTS
1 1/4 pounds assorted unsalted nuts (such as peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and natural almonds)
2 tablespoons fresh rosemary leaves coarsely chopped
1/2 teaspoon ground cayenne pepper
2 teaspoons dark brown sugar, firmly packed
2 teaspoons coarse salt
1 tablespoon unsalted butter, melted
Preheat oven to 350 degrees F.
On a baking sheet spread nuts and toast in middle of oven until golden, about 10 minutes.
While nuts are toasting, in a large bowl toss together remaining ingredients. Toss nuts with rosemary mixture and serve warm.
Makes about 4 cups
Source: Gourmet magazine, October 1994
1 1/4 pounds assorted unsalted nuts (such as peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and natural almonds)
2 tablespoons fresh rosemary leaves coarsely chopped
1/2 teaspoon ground cayenne pepper
2 teaspoons dark brown sugar, firmly packed
2 teaspoons coarse salt
1 tablespoon unsalted butter, melted
Preheat oven to 350 degrees F.
On a baking sheet spread nuts and toast in middle of oven until golden, about 10 minutes.
While nuts are toasting, in a large bowl toss together remaining ingredients. Toss nuts with rosemary mixture and serve warm.
Makes about 4 cups
Source: Gourmet magazine, October 1994
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