The Union Square Cafe's Bar Nuts
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500g assorted unsalted nuts, including: peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
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2 tablespoons coarsely chopped fresh rosemary (from 2 x 8cm sprigs)
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1/2 teaspoon cayenne pepper (I've also used smoked paprika and it is delicious although less spicy)
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2 teaspoons dark muscavado sugar
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2 teaspoons Maldon salt
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1 tablespoon unsalted butter, melted
Step 1 - Preheat the oven to 180C/ gas mark 4.
Step 2 - 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.
Step 3 - In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter.
Step 4 - Thoroughly toss the toasted nuts with the spiced butter and serve warm. And once you eat these, you will never want to stop.
Recipe adapted from Nigella Bites by Nigella Lawson