Spiced Bar Nuts
Years ago, I was watching “Best Thing I Ever Ate” on the Food Network, and Giada deLaurentiis RAVED about these bar nuts from Union Square Cafe. After watching this episode, I was sold and have been a huge fan of this recipe – the combination of sweet, salty, spicy and earthy is amazing – and while everyone has their own version of this classic recipe, I happen to really love this veganized version, which is inspired by the bar nuts from Long Beach’s District Wine.
I’ve been known to make a batch to take to meetings and road trips, but these would be equally delicious for:
- wine night
- entertaining
- edible holiday gifts
- game nights
The best part is eating all the little crumbs of salt, sugar, pepper, chocolate and rosemary that remain after eating all the nuts. It’s seriously addicting and really elevates such a simple snack!
If you make this recipe, please take a photo and tag me on Instagram @trufflesandtofu or #trufflesandtofu to be featured. Can’t wait to see what you make!
Spiced Bar Nuts
Ingredients
Ingredients
- 2¼ cups 18-ounces assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds (I love the Trader Joe’s deluxe mixed nuts)
- 2 tbsp coarsely chopped fresh rosemary leaves
- ½ tsp cayenne pepper
- 2 tsp dark brown sugar
- 2 tsp Maldon or other sea salt
- 1 tbsp unsalted vegan butter such as Earth Balance melted
- 6 oz vegan dark chocolate chunks
Instructions
Directions
- Preheat the oven to 350 degrees F.
- Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until 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. When the nuts have cooled down a little, add the chocolate chunks and toss.
- Serve slightly warm.