Union Square Cafe Bar Nuts

The rosemary-infused nuts from a legendary New York restaurant are seriously delicious, but you need not make a trip to the city to enjoy them!

Prep Time 10

Cook Time 20

Total Time 30

Yield cups

3½ cups (16-18 ounces) raw, unsalted assorted nuts, like peanuts, cashews, pecans, walnuts, almonds, pistachios, hazelnuts, macadamias, and Brazil nuts (see note)
1 lightly rounded tablespoon minced, fresh rosemary
½ teaspoon cayenne pepper (or use ¼ teaspoon for flavor but less heat; I go right in the middle)
2 teaspoons (10g) lightly packed brown sugar
1 teaspoon kosher salt (I use Morton’s; see note)
1 tablespoon (14g) butter, melted

Preheat the oven to 350°F.
Line a baking sheet with parchment paper or lightly greased aluminum foil, both for quick clean up and easier transfer of the nuts later. Place the raw nuts on the baking sheet in an even layer, and then toast in the oven until fragrant and lightly golden, about 12-15 minutes. Watch closely towards the end, as nuts can burn quickly.
In a large bowl, combine the rosemary, cayenne pepper, brown sugar, salt, and butter. Add the warm, toasted nuts to the spiced butter and toss well. I use a flexible spatula to scrape up all the butter mixture.
Spread the nuts back into an even layer on the baking sheet and toast for another 5 to 10 minutes. (With my oven, I stir after 5 minutes and then give them 3 to 5 minutes more.) You may serve the nuts warm, although they will crisp as they cool. I also think the flavor develops as the nuts cool.
Storage: Cool completely and then transfer to an airtight container or jar. The nuts will stay fresh for quite a few weeks at room temperature and may be frozen for longer storage.

My personal favorite nuts for this recipe are cashews, pecans, and walnuts, with macadamias and almonds coming in closely behind. I’ve even added a small amount of raw pepitas and sunflower seeds. Use what you enjoy and don’t hesitate to mix it up.
You can add pretzels to the mix; simply reduce the nuts by an equal amount (for example, if you add 1 cup of pretzels, use 2½ cups of nuts), then add the pretzels to the spiced butter mixture along with the toasted nuts. The pretzels do not need to be toasted with the nuts the first time in the oven.
Salt adjustments: Due to the differences in density, if using fine table salt, reduce the amount to ¾ teaspoon. If using Diamond Kosher, increase to 1½ teaspoons.