Inspired by the iconic New York City restaurant, these rosemary-infused nuts are lightly spiced, perfectly salted, and completely irresistible. Snack on them anytime, or enjoy as a pre-dinner nibble with your drink of choice.
The first time I ate at the famed Union Square Café years ago, we started our meal with the bar nuts.
Infused with rosemary, cayenne, and a touch of brown sugar, the savory nuts are nothing short of irresistible. Perfect for anytime snacking or as a pre-dinner nibble with your favorite cocktail, the salty snack is absolutely worthy of company. Keep the mix in mind when in need of a host or holiday gift too.
The original recipe, which is in the Union Square Cookbook and scattered across the internet, calls for 18 ounces or 2¼ cups of assorted, unsalted nuts. The only problem is that 2¼ cups of nuts weighs in at closer to 10 or 11 ounces.
The restaurant clearly makes them well — the nuts are irresistibly savory and hard to stop eating. The disparity likely lies in the conversion from weight-to volume-based measuring, as restaurants typically rely on the former and cookbooks in the United States lean towards the latter.
The important takeaway is that the seasonings can become overpowering (too salty, too spicy, and a little heavy on the rosemary) when too few nuts are used. My version of the recipe simply increases the amount of nuts to align with the weight specified by Union Square Café.
Fresh rosemary adds that little something extra to this recipe. I originally used one lightly rounded tablespoon of the woodsy herb, but over time have increased it to two full tablespoons. Feel free to adjust similarly if you love the flavor. I also finely chop the needle-like leaves so the herb’s singular flavor is evenly distributed throughout the batch.
Meanwhile, the small amount (just two teaspoons) of brown sugar doesn’t make these nuts sweet; it simply balances the cayenne, bringing the flavors into perfect harmony.
The cafe serves these nuts warm, and while they are very tasty that way, I prefer the nuts once they have cooled. Warm nuts are somewhat soft, but they crisp upon cooling. I also think these nuts taste even better yet the next day, once they have reached their full crunchy glory and the flavors have melded.
Feel free to make these nuts ahead of time — and in bulk. Stored in a Mason jar and tied with a ribbon, they make a charming gift.
A few of my favorite drinks to serve alongside include the following:
- Rosemary Paloma (NA and alcoholic versions)
- Pink Pony (a fabulous spin on the classic greyhound cocktail; pictured below, right)
- Apple Bourbon Smash (pictured below, top left)
- Jack’s Favorite Bloody Mary (with Virgin Mary, Bloody Maria, and Dirty Mary options)
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Union Square Cafe Bar Nuts
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
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