But Danny Meyer’s restaurants are more
civilized than that. Union Square Café’s bar nuts are legendary—as
a dish, not a cocktail enabler. Only after you bake them naked—not caked in
sugar, spice, or salt—do you toss them in what is essentially a five-ingredient
dressing. It’s a modest and just-damp mix, so the nuts hold onto their crunch,
wearing only as much spicy butter as will cling to them. This means you can
toast the nuts thoroughly, without worrying about burning the coating. You can
also make the dressing (and drink half a beer) while the nuts toast, making this
a multitasking, last-minute, classy party snack recipe that takes all of 10
minutes.
Makes about 5 cups (800g)
¼ pound (115g) each peeled peanuts,
cashews, Brazil nuts, hazelnuts, walnuts, pecans, and whole unpeeled almonds, or
1¾ pounds (800g) unsalted assorted nuts
2 tablespoons coarsely chopped
fresh rosemary
½ teaspoon cayenne
pepper
2 teaspoons dark brown
sugar
2 teaspoons kosher
salt
1 tablespoon butter,
melted
1 Preheat the oven to 350°F (175°C).
2 Toss the nuts in a large bowl to combine and spread
them out on a cookie sheet. Toast in the oven until they become light golden
brown, about 10 minutes.
3 In a large bowl, combine the rosemary, cayenne, brown
sugar, salt, and melted butter. Thoroughly toss the warm toasted nuts with the
spiced butter, adjust seasoning to taste, and serve warm.
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