Union Square Cafe Bar Nuts
This post may contain affiliate links. Read my full disclosure policy. Once you start snacking, there’s no stopping! These rosemary bar nuts from one of New York’s most beloved restaurants are seriously delicious. Many cookbooks feature variations of the renowned Union Square Cafe bar nuts, and as a fan, I couldn’t resist sharing my own version of the recipe here. The nuts are infused with sweet, salty, and spicy flavors, but it’s the addition of fresh rosemary that truly makes them special. Perfect with cocktails, as a casual snack, or even as a thoughtful homemade gift, these nuts are the ultimate nibble—and they’re incredibly easy to whip up, too! Just a friendly heads-up: once you start munching on these, it’s really hard to stop! Table of Contents What You’ll Need To Make Union Square Cafe Bar NutsStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Union Square Cafe Bar Nuts Step-by-Step Instructions You May Also Like Printable Recipe Reviews “Love this nut recipe! I make these every Christmas and give them as gifts to my family. They are a huge hit” What You’ll Need To Make Union Square Cafe Bar Nuts Step-by-Step Instructions Line a baking sheet with aluminum foil for easy cleanup. Place the nuts on the baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes. Keep a close eye on them, as they can burn quickly. Meanwhile, in a large bowl, combine the rosemary, cayenne pepper, brown sugar, and butter. Add the warm, toasted nuts to the spiced butter and toss well. Then add the kosher salt. Toss to coat thoroughly. Serve warm or let cool to room temperature and store in an airtight container for up to 5 days. Freeze for longer storage. You May Also Like RecipeComments (101)Add Comment Recipe Comments (101) Add Comment Ingredients 2½ cups unsalted mixed nuts (see note) 2 tablespoons chopped fresh rosemary ½ teaspoon cayenne pepper 2 teaspoons dark brown sugar 1 teaspoon kosher salt 1 tablespoon unsalted butter, melted 2½ cups unsalted mixed nuts (see note) 2 tablespoons chopped fresh rosemary ½ teaspoon cayenne pepper 2 teaspoons dark brown sugar 1 teaspoon kosher salt 1 tablespoon unsalted butter, melted Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy clean up. Place the nuts on the baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes. Keep a close eye on them, as nuts can burn quickly. In a large bowl, combine the rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly. Serve warm or let cool to room temperature and store in an airtight container for up to 5 days. Freeze for longer storage. Note: I like this recipe best with cashews and pecans, but you can use any nuts that you like. If you use raw nuts, be sure to toast them a bit longer, about 10 minutes or until lightly golden. Freezer-Friendly Instructions: The nuts can be frozen for up to 3 months. Defrost them on the countertop before serving. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy clean up. Place the nuts on the baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes. Keep a close eye on them, as nuts can burn quickly. In a large bowl, combine the rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly. Serve warm or let cool to room temperature and store in an airtight container for up to 5 days. Freeze for longer storage. Note: I like this recipe best with cashews and pecans, but you can use any nuts that you like. If you use raw nuts, be sure to toast them a bit longer, about 10 minutes or until lightly golden. Freezer-Friendly Instructions: The nuts can be frozen for up to 3 months. Defrost them on the countertop before serving. Nutrition Information Powered by Per serving (10 servings) Serving size: 1/4 cup Calories: 216 Fat: 19 g Saturated fat: 3 g Carbohydrates: 9 g Sugar: 1 g Fiber: 3 g Protein: 6 g Sodium: 85 mg Cholesterol: 3 mg Per serving (10 servings) Serving size: 1/4 cup Calories: 216 Fat: 19 g Saturated fat: 3 g Carbohydrates: 9 g Sugar: 1 g Fiber: 3 g Protein: 6 g Sodium: 85 mg Cholesterol: 3 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: AppetizersFreezer-FriendlyGluten-Free AdaptableMake-AheadMost PopularSnacksVegetarianAmerican Appetizers Freezer-Friendly Gluten-Free Adaptable Make-Ahead Most Popular Snacks Vegetarian American