Prep 5 mins
Cook 10 mins
These nuts would probably be a hit at your next football party accompanied by some ice-cold beer. The fragrance of the the rosemary is wonderful. From the Union Square Cafe Cookbook, and voted "best bar nuts" award in New York by The New York Press.
- 1 lb unsalted assorted nuts (peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans and whole almonds)
- 2 tablespoons fresh rosemary, coarsely chopped
- 1 teaspoon cayenne
- 2 teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon butter, melted
- Preheat the oven to 350º F.
- Toss the nuts in a large bowl to combine.
- Spread them out on a cookie sheet, and toast in the oven until they become light golden brown, about 10 minutes.
- Combine the rosemary, cayenne, brown sugar, salt, and melted butter.
- While the nuts are still warm, add the rosemary/butter mixture.
- Thoroughly toss with the warm toasted nuts.
Oh these are wonderful! I took them to a dessert buffet we had for a class I am taking (a little savory to go with all the sweet), and they were a big hit with all the guests. A word of warning...these are very hot. That is fine with me, I like spicy food, but some may want to cut the cayenne pepper back to 1/2 to 3/4 tsp.
Great and unusual! Easy to make. I also cut back the cayenne to 1/2 tsp because children will be eating them. I think 1 TBP of butter is not enough to ensure that the spices stick to the nuts. I added 1 TBP when it was all finished and wished I had added 2.
Excellent! They were the perfect blend of sweet and spicy. The flavor and texture improves after the nuts have cooled down a bit. I thought 1 tsp of cayenne would be too much but it was a perfect balance with the sugar.