More picking food, and ludicrously easy to make. You might think that nuts, untampered with, are perfect picking food as they are, and up to a point you’d be right. But try these, modestly adapted from the recipe for the spiced nuts served at the Union Square Café in New York, and you’ll truly know what perfection is.
Total Timeunder 30 minutes
OccasionBuffet, Cocktail Party, game day
Recipe Coursehors d'oeuvre, tapas/small plates
Dietary Considerationhors d'oeuvre, tapas/small plates
Taste and Texturecrunchy, hot & spicy, nutty, rich, salty
- 2½ cups (18 ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
- 2 tablespoons coarsely chopped fresh rosemary
- ½ 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°F.
Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become 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. And once you eat these, you will never want to stop.
2002 Nigella Lawson