Yesterday was a crazy day and I didn’t get to do what I wanted on the computer yesterday, so I wanted to share a late night snack for a late Tasty Tuesday post. Something that is good for a quick sweet and savory bite, or for a simple appetizer that will surprise your guests with its powerful flavors.
Union Square in New York City was the first restaurant opened in 1985 by Danny Meyer, an acclaimed restaurateur. The restaurant serves American cuisine with a little old Italian soul. The restaurant has earned Zagat’s #1 New York Most Popular Restaurant for the past eight years. Many of their recipes have been added to their own cookbooks, and one recipe that has transformed the typical bar accessory, nuts. The Union Square bar nuts are unique, flavorful, and full of combinations that aren’t expected at the local pub. Maybe it should be.
I have made these for small parties and got a great response. They are simple to execute and even better to give to your guests. If you have any left over, you can enjoy them as a late night snack when there’s nothing else in the cabinets. Enjoy!
Union Square Bar Nuts
- 2 ¼ cups (18 oz) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
- 2 tbsp coarsely chopped fresh rosemary leaves
- ½ tsp cayenne pepper
- 2 tsp dark brown sugar
- 2 tsp Maldon or other sea salt
- 1 tbsp unsalted butter, melted
Preheat the oven to 350 degrees F. Toss the nuts in a large bowl to combine and spread them 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. And once you eat these, you will never want to stop.