Bar Nuts

Name: Bar Nuts
Total time: PT0D0H0M
Yield: makes About 6 Cups
Ingredients: 1 1 ⁄ 2 cups unsalted cashews; 1 1 ⁄ 2 cups unsalted pecans; 1 1 ⁄ 2 cups unsalted walnuts; 1 1 ⁄ 2 cups unsalted hazelnuts; 6 tbsp. fresh rosemary leaves; 1-2 cayenne; 2 tsp. brown sugar; 2 tbsp. coarse salt; 3 tbsp. melted butter

Serves
makes About 6 Cups

BRIAN DOBEN

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

Ingredients

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

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Instructions

Step 1

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

Step 2

Toast in oven until golden, about 10 minutes.

Step 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.

Preheat oven to 350°. Put 1 1⁄2 cups each shelled unsalted cashews, pecans, walnuts, and hazelnuts onto a large baking pan.
Toast in oven until golden, about 10 minutes.
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.