The Union Square Cafe's Bar Nuts
Recipe By: Nigella Lawson
2 1/4 cup assorted unsalted nuts (18-ounces) -- including peeled
peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole
unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoons cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt
1 tablespoons unsalted butter -- melted
Preheat the oven to 350 degrees F. Toss the nuts in a large bowl to
combine and spread them out on a baking sheet. Toast in the oven until
light golden brown, about 10 minutes. In a large bowl, combine the
rosemary, cayenne, sugar, salt and melted butter. Thoroughly toss the
toasted nuts in the spiced butter and serve warm. And once you eat
these, you will never want to stop.
Cook Time: 10 minutes
Yield: 2 1/4 cups mixed nuts
Exported from A Cook's Books -- Recipe management for Macintosh
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