BAR NUTS ALA NYC'S UNION SQUARE CAFE

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Bar Nuts ala NYC's Union Square Cafe image

Make and share this Bar Nuts ala NYC's Union Square Cafe recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 15m

Yield 6 cups

Number Of Ingredients 9

1 1/2 cups cashews, unsalted
1 1/2 cups pecans, unsalted
1 1/2 cups walnuts, unsalted
1 1/2 cups hazelnuts, unsalted
6 tablespoons fresh rosemary leaves
1 teaspoon cayenne pepper
2 tablespoons dark brown sugar
2 teaspoons kosher salt
3 tablespoons melted butter

Steps:

  • Put the nuts onto a large baking sheet.
  • Toast in a pre-heated 350~ oven until golden brown about 10 minutes.
  • Remove from the oven and toss with the fresh rosemary leaves, cayenne pepper, brown sugar, coarse salt and the melted butter.

Portia Bomseni
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I wasn't a huge fan of these bar nuts. I found them to be a bit too sweet and salty for my taste.


Ztele Ztele
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These bar nuts are a bit pricey to make, but they're definitely worth it. The quality of the ingredients is top-notch, and the flavor is amazing.


Asif Khaliq
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I've been making these bar nuts for years, and they're always a family favorite. They're the perfect snack for a movie night or a road trip.


Ryan Capshew
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I made these bar nuts for a party last weekend, and they were a huge hit. Everyone was asking for the recipe.


Gul Baloch
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These bar nuts are the perfect snack for on the go. They're also a great addition to salads and yogurt parfaits.


Thanks Again
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I love that this recipe uses a variety of nuts and seeds. It gives the bar nuts a really nice texture and flavor.


Wasi Ur Rehman
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These bar nuts are so easy to make, and they're a great way to use up leftover nuts and seeds.


Noah Tinkham
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I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The combination of flavors is amazing.


Chakra Awasthi
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I've made these bar nuts several times now, and they're always a hit at parties. Everyone loves them!


Sahed Alli
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These bar nuts are incredible! They're the perfect mix of salty, sweet, and crunchy.


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