Bar Nuts
by Nigella. Featured in NIGELLA BITESIntroduction
You might think that nuts, untampered with, are perfect picking food as they are, and up to a point you'd be right. But try these, modestly adapted from the recipe for the spiced nuts served at the Union Square Cafe in New York and you'll truly know what perfection is. Fantastic for parties.
For US cup measures, use the toggle at the top of the ingredients list.
You might think that nuts, untampered with, are perfect picking food as they are, and up to a point you'd be right. But try these, modestly adapted from the recipe for the spiced nuts served at the Union Square Cafe in New York and you'll truly know what perfection is. Fantastic for parties.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 500 grams unsalted mixed nuts (including peeled peanuts, cashews, brazil, hazelnuts, walnuts, pecans & whole unpeeled almonds)
- 2 tablespoons coarsely chopped fresh rosemary (from two 8cm / 3 inch sprigs)
- ½ teaspoon cayenne pepper
- 2 teaspoons dark brown muscovado sugar
- 2 teaspoons Maldon sea salt flakes
- 1 tablespoon unsalted butter (melted)
- 4 cups unsalted mixed nuts (including peeled peanuts, cashews, brazil, hazelnuts, walnuts, pecans & whole unpeeled almonds)
- 2 tablespoons coarsely chopped fresh rosemary (from two 8cm / 3 inch sprigs)
- ½ teaspoon cayenne pepper
- 2 teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon unsalted butter (melted)
Method
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF.
- Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become light golden-brown, about 10 minutes.
- In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter.
- Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF.
- Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become light golden-brown, about 10 minutes.
- In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter.
- Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.
Additional Information
MAKE AHEAD / STORE:
Best eaten on the day they are made.
MAKE AHEAD / STORE:
Best eaten on the day they are made.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 4 Others have said
-
Posted by hdinglis on 3rd December 2024
-
Posted by sarahlf on 2nd August 2024
-
Posted by markopolo44 on 28th December 2019
-
Posted by QuinnTessential on 4th December 2012
Show more commentsI'm not a huge fan of cayenne pepper so use hot smoked paprika instead and it works beautifully well!
I often make these to accompany pre- dinner drinks when we have friends over. Very quick to put together & they always go down well. I’d rather go to the small effort of making these than buying expensive ready made roasted/seasoned/honeyed nuts.The only downside is that it’s very easy to eat too many of them!
OMG, I cannot stop eating these. love, love , love. Cheers !
These nuts are so gorgeous and lovely to eat. Tried them out for the first time around a year or so ago, and have loved them since. Am making them for my own birthday!