Go Nuts: The Union Square Cafe's Bar Nuts

I think almost every celebrity chef has their own version of the Union Square Cafe's bar nuts. In fact, I've been making my own adaptation of Ina Garten's version for many years, and they've always been quite a hit. But I realized it was finally time to take a step back and try the original recipe - no interpretations, no substitutions, just the real deal as printed in the Cafe's own cookbook:

Belly up.

The Union Square Cafe's Bar Nuts

Ingredients:
1 1/4 lbs. mixed, unsalted nuts (about 20 oz.)
1 Tablespoon butter, melted
2 Tablespoons fresh rosemary, coarsely chopped
2 teaspoons kosher salt
2 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper

Preheat oven to 350 degrees Fahrenheit.

Spread nuts evenly on a baking sheet and toast in the oven until fragrant, about 10 minutes. Combine the remaining ingredients in a large bowl, then add the nuts as soon as they come out of the oven and toss to coat. Serve warm and enjoy!

Notes: I think I would have liked a little more butter and rosemary, and maybe a bit less salt. However, I'll have to reserve judgement until I visit the Cafe and try these straight from the source :-) You can certainly use a single type of nut instead of a mix—pecans and cashews work extremely well with the other flavors here.

>o<