Sheryl found this recipe during the holidays, and we’ve made it a couple of times since then. They are extremely tasty!
The Union Square Cafe’s Bar Nuts
Recipe courtesy Nigella Lawson, 2007, modified by Mike & Sheryl, 2007
2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, walnuts, pecans and whole unpeeled almonds.
2 tablespoons coarsely chopped fresh or 1 tablespoon dried rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons sea salt
1 tablespoon butter, melted
Preheat the oven to 350 degrees F.
Spread nuts 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. Once you eat these, you will never want to stop.