Two Bar Nuts

 

Danny Meyer's two NYC restaurants, Union Square Cafe and Gramercy Tavern, 4 blocks from each other, serve two different signature bar nuts. 

Union Square Cafe's bar nuts, recipe courtesy of Nigella Lawson, is a touch sweet, salty, and aromatic with fresh rosemary.  Spices and dark sweetness offer complexity and heat to this adaptation of Gramercy Tavern's  bar nuts.

Both are addictive.
Both go well with almost anything that you're drinking. 
And both are very easy to make.


To make Union Square Cafe's bar nuts, toast nuts in oven for 10 minutes.  Remove from baking sheet to cool slightly.

Mix remaining ingredients together in a large bowl.








Toss in nuts and stir well to mix evenly.




Serve nuts warm with your favorite beverage.














Union Square Cafe's Bar Nuts

2 1/4 cups (18-ounces) assorted unsalted nuts, including shelled peanuts, cashews, Brazil  nuts, hazelnuts, walnuts, pecans and whole unblanched almonds
2 Tbls. coarsely chopped fresh rosemary leaves
1/2  tsp. cayenne pepper
2  tsp. dark brown sugar
2 tsp. sea salt
1 Tbls. unsalted butter, melted

Preheat the oven to 300º F.  Spread nuts out on a sided baking sheet. Toast in the oven until light golden brown, about 10 minutes.  Watch carefully and stir frequently.  Remove nuts from hot baking sheet and cool until warm.

In a large bowl, combine the rest of the ingredients. Toss the toasted nuts in the spiced butter to evenly coat. Nuts are best when served warm.  Makes about 2 1/4 cups.

To make Gramercy Tavern's bar nuts, start with toasting nuts lightly.  Let cool.

Mix remaining ingredients together in large bowl.

Add nuts and toss gently to coat. Spread nut mixture evenly on a lined baking sheet and bake for 25-40 minutes. 

Enjoy!

Gramercy Tavern Bar Nuts (Adapted)

4 Tbls. dark brown sugar
½ Tbls. kosher salt
1 ¾ tsp. ground cumin
1 tsp. ground cinnamon
½ tsp. cayenne pepper (these are spicy...use less if you prefer)
¼ tsp. freshly ground black pepper
¾ tsp. ground ginger
¼ tsp. freshly ground nutmeg
1 Tbls. butter, melted
2 Tbls. water
1 ½ tsp. light corn syrup
3 ½ cups roasted, unsalted nuts (any combination of cashews, pecans, and almonds)

Preheat oven to 300º F.  Spread nuts in a single layer on a rimmed baking sheet and toast lightly in oven for 10 minutes. Remove from oven and put nuts in another container to cool.

Reduce oven temperature to 275 º F. Line a rimmed baking sheet with parchment paper.

With the nuts set aside, in a large bowl, mix together well the remaining ingredients.  Add cooled nuts and stir gently to coat nuts evenly.  Spread nuts in a single layer on lined baking sheet.  Bake in the center of the oven for 25-40 minutes, stirring every 15 minutes.  To test for doneness, remove a few nuts and let cool.  It they are no longer sticky, they're done.  Store airtight for about a week.  Makes about 3 1/2 cups.

 

 

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