posted by Ann 06-29-98 4:59 PM
from the Union Square Cafe Cookbook, Harper Collins, 1994
Yield 5 cups
1 lb. each peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts,
pecans, and whole unpeeled almonds: or: 1 pound unsalted, assorted nuts
2 tablespoons coarsely chopped fresh rosemary
1 tsp. cayenne
2 tsp. dark brown sugar
2 tsp. kosher salt
1 Tbl. butter, melted
Preheat oven to 350.
Toss the nuts in a bowl to combine and spread out on a cookie sheet. Toast in the oven until they become light golden brown, 10 minutes. Combine the rosemary, cayenne, brown sugar, salt and melted butter. Thoroughly toss the warm toasted nuts with the spiced butter and serve warm.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line