Spiced Cocktail Nuts


Union Square Cafe variation:
  • 4 cups mixed nuts or seeds, unsalted (1.75 peanuts, .75 each walnuts, pecans, almonds)
  • 2 Tablespoons butter
  • 2 Tablespoons brown sugar
  • 3 Tablespoons fresh rosemary, chopped 
  • 1 teaspoon cayenne 
  • 2 teaspoons sea salt
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.

Chex Mix seasoning variation:
  • 4 cups mixed nuts or seeds, unsalted (1.75 peanuts, .75 each walnuts, pecans, almonds)
  • 2 Tbsp butter
  • 1/4 tsp garlic powder 
  • 1/4 tsp onion powder 
  • 1/4 tsp dried thyme
  • 2 tsp sea salt
  • 1 tsp cayenne pepper
  • 2 tsp Worcestershire sauce
Smoky Southwestern seasoning variation:
  • 4 cups mixed nuts or seeds, unsalted (1.75 peanuts, .75 each walnuts, pecans, almonds)
  • 3 Tablespoons butter
  • 2 Tablespoons sugar
  • 1 Tablespoon ground chipotle or chili powder 
  • 1 Tablespoon ground coriander 
  • 1 Tablespoon ground cumin 
  • 2 teaspoons paprika 
  • 2 teaspoons sea salt
Pumpkin Spice seasoning variation:
  • 4 cups mixed nuts or seeds, unsalted (1.75 peanuts, .75 each walnuts, pecans, almonds)
  • 2 Tablespoons butter
  • 2 Tablespoons brown sugar
  • 1 Tablespoon cinnamon 
  • 1 teaspoon nutmeg 
  • 1 teaspoon ground ginger 
  • 1/2 teaspoon allspice 
  • 1/2 teaspoon ground cloves
  • 2 teaspoons sea salt 

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