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Union Square Cafe Bar Nuts

Print Recipe
Addicting bar nuts with the perfect salty sweet balance and a touch of heat
Course Appetizer
Cuisine American
Keyword bar nuts, cockatil nuts
Cook Time 5 minutes
10 minutes
Total Time 15 minutes
Servings 10

Ingredients

  • 2½ cups Cashews and Pecans (combined) see note
  • 2 Tbsp chopped fresh rosemary
  • ½ tsp cayenne pepper
  • 2 tsp dark brown sugar
  • 1 tsp kosher salt
  • 1 Tbsp melted butter

Instructions

  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • Line a baking sheet with aluminum foil for easy clean up. Place the nuts on the baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes. Keep a close eye on them, as nuts can burn quickly.
  • In a large bowl, combine the rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly. Serve warm or let cool to room temperature. If not serving immediately, I like to let them cool on the baking sheet.

Notes

  •  These are perfectly adaptable for whatever nuts you prefer, but the traditional combination is 1/2 each of cashews and pecans.  If you make this with raw nuts, toast for at least 10 minutes instead of 5 - it's hard to find raw cashews, so I make the recipe based on regular.