Bar Nuts

I have been making these nuts from Union Square Cafe in NYC for many years and they never disappoint. Tweak the heat (cayenne) and salt to your liking.

QUANTITY AND INGREDIENTS

2 1/4 cups (18-ounces) assorted unsalted nuts, including, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds

2 tablespoons coarsely chopped fresh rosemary leaves

1/4 teaspoon cayenne pepper (try espelette for a smoky flavor)

2 teaspoons dark brown sugar

1 1/2 teaspoons Maldon or other sea salt (not kosher)

1 tablespoon unsalted butter, melted

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe.

2. Gather all your ingredients and equipment.

START COOKING

1. Preheat the oven to 350 degrees F.

2. Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.

3. In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.

4. Toss the toasted nuts in the spiced butter and serve warm. They taste wonderful when cooled. Store in a sealed container to maintain freshness.

NUTRITION NOTES

1. Nuts: Great source of protein, healthy fats, vitamin E, trace minerals, fiber, and in the case of walnuts, precursors of vital omega-3 fatty acids. Roasting enhances their flavor. Check for rancidity, which yield them pro-inflammatory.

2. Rosemary leaves: Many spices and culinary herbs have a wide array of valuable antioxidant, anti-inflammatory, antimicrobial and anti-carcinogenic compounds.

3. Cayenne pepper: Contains capsaicin, which may boost metabolism and help with digestive issues and pain (used topically).

4. Sea salt:. May be good source of iodine (check to see if iodinated) which is important for thyroid function. Iodine is also present in dairy products, seafood and seaweed. Eating too much of any kind of salt, including sea salt, may increase your blood pressure (especially in salt-sensitive individuals) and your risk for heart disease.

5. Butter: The most saturated of all the animal fats and contains the most cholesterol of all animal fat. Use sparingly and only from organic grass-fed sources. Evidence supports that replacing saturated fat with MUFAs and PUFAs is beneficial.