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Union Square Café Bar Nuts

Makes a heaping 3 cups

I rarely publish other author's recipes, but if I didn't include Union Square Café Bar Nuts, I wouldn't be honest about what I really eat. I've been making these nuts since The Union Square Café Cookbook came out in 1994. I make them very often, and unlike most foods, I never tire of them.

Although I've made a few minor changes in the recipe (I start with easier-to-find roasted salted nuts, cut back on the salt and lower the oven temperature), there's just no improving on this one. The recipe easily halves, but I buy the 2 1/2 pound size of Extra Fancy Mixed Nuts — cashews, almonds, pecans, hazelnuts and Brazil nuts — at Costco and roast the whole bunch at one time. They can be stored a month or more. I often enjoy these nuts with a glass of wine, but I also chop them and add them to salads.

 1 1/4 pounds (a heaping 3 cups) premium roasted salted mixed nuts

1 tablespoon butter, melted

2 tablespoons minced fresh rosemary

1/2 teaspoon cayenne pepper

2 teaspoons dark brown sugar

1 teaspoon kosher salt

Adjust oven rack to middle position and heat oven to 325 degrees. Spread nuts on a rimmed baking sheet or similar size pan large enough to hold them in a single layer. Roast until fragrant and very hot, about 10 minutes.

Meanwhile microwave butter in a medium bowl until melted. Stir in rosemary, cayenne, sugar and salt. Pour hot nuts in a large bowl. Add rosemary mixture; stir until completely coated. Pour nuts back onto the cookie sheet and cool. Serve warm or at room temperature. (Can be stored in an airtight container for up to one month.)

Next: Broccoli and pepper pasta with light and creamy tomato sauce. >>

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