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INGREDIENTS

1/4 lb Brazil nuts
2 ts Dark brown sugar
1/4 lb Walnuts
1/4 lb Unpeeled almonds OR 1-1/4
1 ts Cayenne
1/4 lb Hazelnuts
1/4 lb Cashews
1 tb Butter ; melted
1/4 lb Pecans
2 tb Fresh rosemary; coarsely
2 ts Kosher salt
1/4 lb Peeled peanuts

Servings

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. 2. Toss the nuts in a large bowl to combine and spread them out on a cookie sheet. Toast in the oven until they become light golden brown, about 10 minutes. 3. In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter. 4. Thoroughly toss the warm toasted nuts with the spiced butter and serve warm. Yields: 5 cups Source: The Union Square Cafe Cookbook, HarperCollins, 1994. Converted to MC format by Badams & MC_Buster. Notes: These nuts won The New York Press award for "best bar nuts in New York." Every afternoon at about 4:45, a piping hot batch emerges from our ovens and is sent out to the bar, where the sweet rosemary fragrance wafts throughout the restaurant. Though we dont 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. Recipe by: The Union Square Cafe Cookbook Posted to recipelu-digest by Badams on Feb 05, 1998

NOTES

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Bar Nuts (Union Sq Cafe) Corrected

1/4 lb Brazil nuts
2 ts Dark brown sugar
1/4 lb Walnuts
1/4 lb Unpeeled almonds OR 1-1/4
1 ts Cayenne
1/4 lb Hazelnuts
1/4 lb Cashews
1 tb Butter melted
1/4 lb Pecans
2 tb Fresh rosemary; coarsely
2 ts Kosher salt
1/4 lb Peeled peanuts

1. Preheat the oven to 350 degrees F.    2. Toss the nuts in a large bowl to combine and spread them out on a cookie  sheet. Toast in the oven until they become light golden brown, about 10  minutes.    3. In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and  melted butter.    4. Thoroughly toss the warm toasted nuts with the spiced butter and serve  warm.    Yields: 5 cups    Source: The Union Square Cafe Cookbook, HarperCollins, 1994. Converted to  MC format by Badams & MC_Buster.    Notes: These nuts won The New York Press award for "best bar nuts in New  York." Every afternoon at about 4:45, a piping hot batch emerges from our  ovens and is sent out to the bar, where the sweet rosemary fragrance wafts  throughout the restaurant. Though we dont 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.    Recipe by: The Union Square Cafe Cookbook    Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 05,  1998

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Nutrition

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Serving Size: 1 Serving (835g)
Recipe Makes: 1 Servings

Calories: 3800
Calories from Fat: 3286 (86%)

Amt Per Serving		% DV

	Total Fat 365.1g	487 %
	Saturated Fat 54.2g	271 %
	Monounsaturated Fat 170.2g
	Polyunsanturated Fat 120g
Cholesterol 30.5mg		9 %
Sodium 2437.4mg		84 %
Potassium 3388mg		89 %
Total Carbohydrate 117.3g		34 %
	Dietary Fiber 44.7g	179 %
	Sugars, other 72.6g
Protein 79.7g		114 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3800

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