This recipe is from “The Union Square Cafe Cookbook“:
These nuts won the New York Press award for Best Bar Nuts in New York. When our bar is open, every afternoon at about 4:45, a piping hot batch emerges from our ovens, and is sent to the bar, where the sweet rosemary fragrance wafts throughout the restaurant. Though we don’t have a television set at our bar, these nuts would probably be a hit in your living room accompanied by a football game and some ice-cold beer.
¼ pound each shelled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans, and whole skin-on almonds, or 1¼ pounds unsalted, assorted nuts
2 tablespoons coarsely chopped fresh rosemary
1 tablespoon unsalted butter, melted
2 teaspoons dark brown sugar
2 teaspoons kosher salt
½ teaspoon cayenne
Preheat the oven to 350℉.
Spread out the nuts on a sheet pan, and toast in the oven until they become light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, melted butter, brown sugar, salt, and cayenne. Thoroughly toss the warm toasted nuts with the spiced butter, and serve warm.