The Union Square Cafe's Bar Nuts

Oh dear, I've obviously become obsessed...I was making plans for supper and came across this recipe in Nigella Lawson's Nigella Bites (Random House, London, 2001) and had to share because it's a cracker and a piece of cake to make. We've eaten these nuts in Malaysia, Canada, England and New Mexico and wherever they present themselves, they are gone in the blink of an eye. We always double (even triple) this recipe...I've never known there to be leftovers. A perfect drinky nibble, so I hope you enjoy nibbling...and drinking!

 

Name: The Union Square Cafe's Bar Nuts

 

Book: Nigella Lawson's Nigella Bites (Random House, London, 2001)

 

Dates cooked: 24th June, 2000, 3rd June, 2001, 30th May, 2002, 21st September, 2002, 18th and 26th September, 2004, 10th February 2007, 23rd January, 2008, 29th January, 2010 and 21st January, 2011

 

Comments:

"Made as part of a spread for Kate's 40th birthday en Angleterre. Like most of the stuff we made these were noshed very quickly, to rave reviews. Very quick and a lovely moreish way of tarting up ordinary nuts".

 

"Made tonight for a bedtime snack and then again for Martha, Dick and Ryan".

 

"For a potluck at UWC-USA at our place".

 

"Hannah and Dan's bash in Santa Fe".

 

"Almost don't need to comment anymore, but made these for Cathy's party in Kuala Lumpur and nuts went down a treat".

 

"For faculty drinks".

 

"For Alexis and Emily".

 

"Domino night at UWC-USA with Jeremiah, Carole and Wade".

 

"Again for supper with Sally and Robin at Pearson".

 

"For Alixis and a Saturday knees-up".

 

 

Ingredients:

• 2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
• 2 tablespoons coarsely chopped fresh rosemary leaves
• 1/2 teaspoon cayenne pepper
• 2 teaspoons dark brown sugar
• 2 teaspoons Maldon or other sea salt
• 1 tablespoon 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.