Tag Archives: union square bar nuts recipe


30 Jan


A quick duck into a Sally Ann thrift shop has resulted in these babies, at .99 cents each: Reed and Barton Paul Revere bowls.

They might be finger bowls, but one look and I see cocktail nut bowls.

Or tiny, beautiful bouquets. Woot!

Perfect for those addictive Union Square bar nuts.

Rockin’ around the Rock

30 Nov

The Rockefeller Center Christmas tree lighting ceremony is happening at the Plaza Wednesday.

The glamourous event always heralds the official start of the holiday season for us.

We are suddenly struck with cravings for hot apple or cranberry cider to warm us during frosty evening strolls.

Something even more Manhattan: a cup of luxurious molten chocolate and uber fattening pretzel croissant from City Bakery.

Since we have the next month of rich and fattening treats ahead, we’re going to scale back but still celebrate the start of Christmas in New York.

We’re talking pizza, people. And not just any pizza.

A crunchy, garlicky, broccoli and mozzarella pizza topped with roasted grape tomatoes, a la the season. It’s even red and green, people.

We still swoon with memories from our hot slice from Famiglia Pizzeria on Madison and 97th Street on a cold autumn day.

In a pinch, the spicy broccoli topping works perfectly on whole wheat pita with crunchy results. We like the smaller size, also. This is going to be a long month of parties and goodies, after all. Let’s not get crazy.

One more famous New York treat:

From The Union Square Cafe Cookbook, 1994:
“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.”

Union Square Bar Nuts
3 2/3 cups (18-ounces) assorted unsalted nuts: peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans, and whole unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
1-2 teaspoons kosher salt
1 tablespoon butter, melted

Heat the oven to 350 degrees F.

Spread nuts out on a cookie sheet. Toast in the oven until they become light golden brown, about 10 minutes.
In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter.
Thoroughly toss the warm toasted nuts with the spiced butter. Toast for another 5 to 10 minutes. Let them cool but serve warm. In fabulous sterling silver nut bowls, natch.
Yields 5 cups