Spiced Cocktail Nuts


Union Square Cafe variation:
  • 4 cups (~550 g) mixed nuts or seeds, raw, unsalted (e.g. peanuts, walnuts, pecans, almonds, cashews)
  • 2 Tablespoons butter
  • 2 Tablespoons brown sugar
  • 3 Tablespoons fresh rosemary, chopped 
  • 2 teaspoons sea salt
  • 1 teaspoon cayenne 
Heat oven to 350°. Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.

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