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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 1/4 pound each of peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds. Or if it is easier, buy 1 1/2-1 3/4 pounds unsalted, assorted nuts.
The flavoring is fresh rosemary, cayenne pepper, brown sugar, salt and butter. First you roast the nuts, then toss the warm toasted nuts with this spiced butter and serve warm.
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?
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.
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).
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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MMMM!!! Yeah, I won’t be able to stop at just a few of these. Not gonna happen, ever.
These do make a great gift for friends. I once received these and it was a treat! I had this recipe or a similar one and lost it. Thanks for posting.
I hate when a recipe falls off my radar but love diving back into it!!! These look fantastic and like a totally awesome snack!
I could eat my weight in nuts, and love this combination!
I LOVE that these nuts have a little bit of spice to them. I think I could make a whole meal out of ’em. No shame. Pinned!
Taylor,
A beverage and these!? What’s wrong with that?
These sound yummy!! It is so easy to season your own bar nuts! I always do spiced pecans (by request of my sister) but maybe I should branch out a bit more 🙂
Kacey,
It’s sort of fun to taste the different nuts in here.
I love bar nuts and could eat an absolute boatload of these. They look fabulous.
Thanks Kim!
I bought some raw cashews to make some kind of nuts this holiday season and have not yet done anything with them. This recipe is a real contender–I love the slight bit of sweet in there!
Yep, Laura, these are not overly sweet.
Going to try these, they look delicious!
Thanks Mary Ellen!
We love spiced nuts, and these sound perfect!
I don’t know why- maybe you hit me at a vulnerable moment- but I am overcome by hunger for these! I love the spice combination. Can’t wait to try it.
Katie,
They really are so good. Make ’em!
A perfect nibble for a party!
Love the sweet and spicy combination with the salty nuts! YUM!
I could eat these by the handfuls!
And we ARE, Cindy!
Mmmm, nuts are one of my favorite things to snack on, so I am loving this recipe!
I’ve bookmarked this page because Dorothy, I WILL be making these fabulous nuts! I LOVE that sweet and savory flavor of the brown sugar and the earthy rosemary! Oh my, I wish I had a bowl of these sitting in front of me right this minute!
Renee,
We have found so many occasions to serve these. I predict you will love them.
Your nuts sound delish! Perfect for any gathering throughout the year!!!
Liz,
You’re right. We think about them for the holidays, but they are an all-year nibble!
I’d be eating those nuts by the handful. I’d have to make a double batch just so there would be some for other people.
Exactly what I had to do, Renee!
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