Total Time
15mins
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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350º F.
  2. Toss the nuts in a large bowl to combine.
  3. Spread them out on a cookie sheet, and toast in the oven until they become light golden brown, about 10 minutes.
  4. Combine the rosemary, cayenne, brown sugar, salt, and melted butter.
  5. While the nuts are still warm, add the rosemary/butter mixture.
  6. Thoroughly toss with the warm toasted nuts.
Most Helpful

5 5

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.

4 5

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.

5 5

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.