I first heard about this recipe on the Food Network show, "The Best Thing I Ever Ate," when Giada DeLaurentiis and her blinding white teeth (yes, Giada, I see your teeth, please put at least half of them away behind your lips) and her heaving bosom (yes, Giada, I see your boobs, please put at least half of them away behind a shirt), slobbered on and on about these hot nuts that are served at Happy Hour at the Union Square Cafe in New York.
A couple of months later, when putting together the menu for a dinner party on our deck, I remembered Giada's heaving blindingly white bosom teeth, and looked up the recipe. And who was noted as the author of the recipe on the Food Network website, but the Queen of the Heaving Bosom... Nigella Lawson! I love me some Nigella, so I was starting to feel really good about this recipe. Turns out, I was right. Two things that Nigella, Giada and I have in common… heaving bosoms and a love for these hot nuts in our mouth.
Union Square Cafe Bar NutsRecipe courtesy of Food Network, modified just a bit
2 1/4 cups (18-ounces) assorted unsalted nuts (if you happen to have a Trader Joe's near you, I have found that the perfect assortment is one bag of their fancy mixed nuts (cashews, pistachios, almonds, macadamias), and half a bag of peanuts also from TJ's. For both, I buy the 50% less salt variety)
2 tablespoons coarsely chopped fresh rosemary leaves (yes, that is 2 Tablespoons, and that is very important)
3/4 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt
1 tablespoon unsalted butter, melted
Preheat the oven to 350 degrees F.
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.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm. Obsess.
These keep really, really well for about a week. If I am taking to a party and want them to still be warm, I line a cookie tin with foil, and make the nuts just before I hit the road. The cookie tin will keep them nice and warm for quite some time.
Dawn Diffenderffer-Baker has spent the last 40 years of her life fighting mediocrity and developing her personality into that of a bawdy broad. If she could roller skate, she would definitely be a derby girl, but only for the cursing part. She is a self-taught cook, who loves to entertain in her Baltimore home with her beloved husband, Joe, and two misfit dogs, Baxter and Archie. Dawn has a great appreciation for wine, especially Malbec, and loves champagne. Though really, it’s sparkling wine, and we all know it.