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Add a photoServings: 1
Ingredients
- 1/4 lb Peeled peanuts
- 1/4 lb Cashews
- 1/4 lb Brazil nuts
- 1/4 lb Hazelnuts
- 1/4 lb Walnuts
- 1/4 lb Pecans
- 1/4 lb Unpeeled almonds Or possibly 1-1/4 pounds unsalted, assorted nuts
- 2 Tbsp. Fresh rosemary, coarsely minced
- 1 tsp Cayenne
- 2 tsp Dark brown sugar
- 2 tsp Kosher salt
- 1 Tbsp. Butter, melted
Directions
- 1. Preheat the oven to 350 degrees F.
- 2. Toss the nuts in a large bowl to combine and spread them out on a cookie sheet. Toast in the oven till they become light golden, about 10 min.
- 3. In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter.
- 4. Thoroughly toss the hot toasted nuts with the spiced butter and serve hot.
- Yields: 5 c.
- Notes: These nuts won The New York Press award for "best bar nuts in New York." Every afternoon at about 4:45, a piping warm batch emerges from our ovens and is sent out to the bar, where the sweet rosemary fragrance wafts throughout the restaurant. Though we do not have a television set at our bar, these nuts would probably be a hit in your living room accompanied by a football game and some ice-cool beer.
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