Best Bar Nuts: Sweet, hot, herbal mixed nuts are perfect as an appetizer, mid-afternoon pick-you-up, or postprandial finishing touch. Quick to make, easy to eat — these are said to be the most popular bar nuts in New York City.
December presents endless opportunities to get together with friends, colleagues, family, neighbors…whoever you can scare up to celebrate the season.
There’s nothing better than impulsively calling someone up and saying, “Want to come over?” Or better yet, being the recipient of a call like that. Want to come over? YES YES YES!
It’s the time to reconnect with people who are important to us, but who might have escaped our orbit for the last few months. For those who moved to a different neighborhood, yet still play a meaningful role in our lives. For those we seem to be texting or commenting on Facebook, but not ever finding time to meet up in person.
Let this be the start of a renewed commitment to see friends face to face, to give our fingers a rest from the email and texting keyboards, and to actually find time to share a laugh in person.
It doesn’t have to be fancy. It doesn’t even have to be a meal. All it takes is a bit of a nibble and some libations, and you’re set to enjoy the company of those you miss.
And for the nibble I want you to make — and keep on hand all month — these Best Bar Nuts. My mother and I discovered them in the 1980s, a recipe from Union Square Cafe in New York City. Coincidentally, that iconic restaurant closed yesterday, after 30 years, and is set to open in a new location in the spring. We made these nuts consistently for several decades for all family gatherings. Somehow, they fell off my radar lately, but I am remedying that today.
How to make Best Bar Nuts
You’re going to gather
They are easy, slightly sweet, slightly salty, a bit herby and just a magnificent munch that pairs wonderfully with wine, and gives you something substantial to chew on. I appreciate a non-dessert nibble, don’t you?
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Sweet, hot, herbal mixed nuts are perfect as an appetizer, mid-afternoon pick-you-up, or postprandial finishing touch. Quick to make, easy to eat -- these are said to be the most popular bar nuts in New York City.
Ingredients
- 1/4 pound each peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled (skin on) almonds (OR about 1 1/2-1 3/4 pounds unsalted, assorted nuts)
- 2 tablespoons finely minced fresh rosemary
- Scant 1/2 teaspoon cayenne pepper
- 4 teaspoons dark brown sugar
- 1 1/2 teaspoons kosher salt
- 1 tablespoon butter, melted
Directions
- Toss nuts in a large bowl to combine, then spread out on a cookie sheet. Toast in a 350F-degree oven until they become light golden brown, about 10 minutes. Don't walk away and check your email, or they'll burn.
- In a large bowl, combine rosemary, cayenne, brown sugar, salt and melted butter. Thoroughly toss warm toasted nuts with spiced butter and serve warm.
- Makes 5 cups.
Notes
Recipe source: Slightly adapted from "The Union Square Cafe Cookbook," by Danny Meyer and Michael Romano (HarperCollins).
