Jan 22, 2008
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Bar Nuts

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Bar Nuts Credit: Brian Doben
MAKES 6 CUPS

New York City's Union Square Cafe serves these nuts.

1 ½ cup unsalted cashews
1 ½ cup unsalted pecans
1 ½ cup unsalted walnuts
1 ½ cup unsalted hazelnuts
6 tbsp. fresh rosemary leaves
1-2 tsp. cayenne
2 tbsp. brown sugar
2 tbsp. coarse salt
3 tbsp. melted butter

1. Preheat oven to 350°. Put 1 1/2 cups each shelled unsalted cashews, pecans, walnuts, and hazelnuts onto a large baking pan.

2. Toast in oven until golden, about 10 minutes.

3. Remove from oven. Toss with 6 tbsp. fresh rosemary leaves, 1–2 tsp. cayenne, 2 tbsp. brown sugar, 2 tbsp. coarse salt, and 3 tbsp. melted butter.
Bar Nuts

This article was first published in Saveur in Issue #49

Ratings & Reviews (2)

noAvatar
These nuts are addictive! I made them several times last year for holiday occasions and many times to give as gifts in decorated quart size canning jars. Raves from everyone!
noAvatar
I've always enjoy strong and salty flavors, but I think this recipe has it wrong. I would recommend one to two TEASPOONS salt and maybe TWO tablespoons of rosemary needles.

Fortunately, I was able to salvage the six cups of extremely over-salted and overly-herbed nuts by rinsing them in hot water and starting over with the modified proportions. Very tasty.
Bar Nuts 4 5 2 2

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