So after my nut butter post, I found myself with plenty of nuts left over and wondering what to do with them all. I looked through my cookbook library, and found an old favorite that I couldn't believe I had forgotten about. Now I love the mixed nuts you can get in the can at the store, don't get me wrong. But this is a big step-up from those. The cayenne gives it a little heat, and the rosemary gives it a little freshness. The brown sugar balances it all out. It makes a quick and easy party snack...I've even given away small jars as gifts.
The Union Square Café Bar Nuts
from Nigella Bites by Nigella Lawson
for printable recipe click here
18 ounces assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole, unpeeled almonds (about 2 1/4 c)
2 Tbsp coarsely chopped fresh rosemary
1/2 tsp cayenne pepper
2 tsp dark brown sugar
2 tsp sea salt
1 Tbsp butter, melted
Preheat oven to 350F
Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become 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.