Last month, I made two Saturday afternoon visits to Union Square Cafe (USC) after shopping at the Greenmarket. I highly recommend visiting USC during the lull between lunch and dinner, which starts at 5:30. It’s a delightful (if slightly decadent) Saturday afternoon activity. On both visits, we were treated to USC’s bar nuts, which are delicious. My best friend gave me the recipe a few years ago, and I am planning to make the bar nuts as a mid-afternoon snack on Thanksgiving. We’ll be opening a bottle of Schramsberg Blanc de Blanc that we picked up on our trip to Napa earlier this year. I’ll also be serving champagne-friendly cheese from Artisanal and some sort of homemade crackers (possibly these parmesan black pepper crackers from Barefoot Contessa). We should have plenty of snacks to tide us over until dinner! Recipe for the bar nuts after the jump.
Union Square Cafe Bar Nuts
2 1/4 cups (18-ounces) assorted unsalted nuts
2 tablespoons coarsely chopped fresh rosemary
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.