Four years ago, I was in between book tour stops and had a long to-do list, but I was also starving as I tend to neglect proper meals when busy. Being someone who travels frequently, I also had a strong craving for a delicious salad, but didn’t want to eat it out of a takeout container or in a rush. I longed to sit down and eat like a civilized person off a plate with a glass of water rather than a plastic bottle. Suddenly, I found myself standing in front of the Union Square Cafe and thought it was the perfect opportunity to satisfy my cravings.
Have you ever dined out alone? I personally haven’t had many opportunities to do so, and even when I did, I always felt uncomfortable and restless. Now that I am more mature and don’t mind it as much, my husband and I rarely have the chance to eat out without our two young children and their snack cups of Cheerios. We definitely never get the chance to sit at a bar, reading a book and indulging in the kind of grown-up experience I always imagined I would have. However, on a recent occasion, I decided to take the plunge and dine alone. The salad was delicious, the bread was warm, and the bartender even convinced me (after some effort, I’m sure) to have a glass of wine. After 35 minutes of enjoying my meal, I left feeling contented and re-energized, and vowed to do it more often – even though I probably won’t.
I’ve been contemplating on this as The Union Square Cafe is reopening this week and despite it being twenty-six years since the release of its cookbook, the recipe for bar nuts remains just as easy to prepare and addictive as ever. It’s difficult to fathom how such uncomplicated ingredients – a smear of butter, brown sugar, salt, cayenne, and minced rosemary – could metamorphose even the unpalatable Brazil nut into an irresistible snack, but that’s exactly what a timeless recipe accomplishes. I trust that it will become your new festive ritual as well.
Rewritten:
One year ago: Potato Kugel and Pull Apart Rugelach were featured.
Two years ago: The recipes highlighted were Twice-Baked Potatoes with Kale and Decadent Hot Chocolate Mix.
Three years ago: Cigarettes Russes were the focus.
Four years ago: The article showcased Cauliflower Feta Fritters with Pomegranate.
Five years ago: Nutmeg-Maple Butter Cookies
Six years ago: Roasted Chestnut Cookies
Seven years ago: Balsamic-Braised Brussels Sprouts with Pancetta and Cream Biscuits
Eight years ago: Cauliflower Gratin, All-Butter, Really Flaky Pie Dough, and Pumpkin Cupcakes
Nine years ago: Rugelach swirls, Fennel-flavored ice cream, and Ratatouille tart.
Ten years ago: My beloved banana bread and homemade candied orange peels.
And on the other side of the world:
Six months ago: Chicken gyro salad and the ultimate chocolate chip cookie – this time with improvements.
1. 1.5 Years Ago: Enjoyed Picnic Pink Lemonade and Crispy Frizzled Artichokes
2. 2.5 Years Ago: Savored Nancy’s Chopped Salad and Coconut Brown Butter Cookies
3. 3.5 Years Ago: Delighted in Rhubarb Cream Cheese Hand Pies
4. 4.5 Years Ago: Indulged in Rhubarb Snacking Cake and Asparagus with Almonds and Yogurt Dressing
Bar Nuts from Union Square Cafe
Yield: Makes 3 2/3 cups
Preparation time: 30 minutes
Source: The Union Square Cafe Cookbook
A few important notes:
The original recipe, available word for word on the internet, requires 18 ounces or 2 1/4 cups of a variety of unsalted nuts. However, using 2 1/4 cups of nuts makes the mixture too salty and spicy, even if the amount of cayenne is reduced. This led me to prepare the recipe twice, first with 2 1/4 cups of nuts, and then with 18 ounces (which is equivalent to approximately 3 2/3 cups of nuts). The seasoning was much better with the larger quantity of nuts. It is not surprising that restaurants use weights instead of cups when cooking. I made the recipe a third time using pretzel nuggets (I used a particular brand), and it was outstanding. Would you like to come over for some spiced nuts? We have buckets!
I modify the original recipe by baking the nuts for a longer time after coating them with the spiced butter, which aids in setting the mixture. Although ideally meant to be served warm (and can be easily reheated), they are equally irresistible at room temperature.
I bet that at least two-thirds of people who claim to dislike rosemary will enjoy it in this recipe. Everyone seems to love it here.
You will need:
– 18 ounces (3 2/3 cups) of a mix of unsalted nuts, or 2 1/3 cups mixed nuts and 1 1/3 cups pretzel nuggets.
– 1 tablespoon of melted butter.
– 2 tablespoons of coarsely chopped fresh rosemary.
– 1/4 to 1/2 teaspoon of cayenne (adjust according to your preference).
– 2 teaspoons of dark brown sugar.
– 1 teaspoon of kosher salt.
Preheat the oven to 350 degrees. Place the nuts (if pretzels are being used, omit them for now) on a baking sheet and toast for 10 to 15 minutes until fragrant and golden. Meanwhile, in a large bowl, mix together butter, rosemary, cayenne, sugar, and salt. Once the nuts are toasted, add them to the bowl and mix until evenly coated. If using pretzels, add them to the bowl and toss again to coat. Spread the mixture onto the baking sheet and toast for another 5 to 10 minutes. Allow to cool slightly before serving warm in bowls. These nuts also taste great at room temperature and can be stored in airtight containers for several weeks.
