Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Each peeled peanuts, cashews, brazil nuts, |
| Hazelnuts, walnuts, pecans and whole unpeeled | |
| Almonds, OR 1-1/4 lbs. unsalted, assorted nuts | |
| 2 tablespoons | Coarsely chopped fresh rosemary |
| ½ teaspoon | Cayenne |
| 2 teaspoons | Dark brown sugar |
| 2 teaspoons | Kosher salt |
| 1 tablespoon | Butter - melted |
1. Preheat the oven to 350F. 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.
Yeilds 5 cups.
These nuts won The New York Press award for "best bar nuts in New York", pretty strong praise.
Source: The Union Square Cafe Cookbook Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 01-19-95