Hatch Red Chile Bar Nuts
It wouldn’t be the most wonderful time of the year without some roasted nuts. It’s tradition in our house to whip up the infamous Roasted Bar Nut recipe from New York’s Union Square Cafe. Herbaceous, sweet, crunchy, spicy… these nuts have all the elements of a perfect festive snack. Looking to put a Southwest spin on this popular recipe, we swapped the cayenne pepper out and added our Hatch Red Chile Powder. The red chile powder offers a milder, more fruity heat that melds perfectly with the other ingredients. And did we mention, they are highly addictive? So fair warning!
Adapted from Union Square Cafe Cookbook
Takes: 15 minutes
Makes approximately 2 ¼ cups, mixed nuts
18 ounces (2 1/4 cups) assorted unsalted nuts
1 tbsp butter, melted
3 tbsp fresh rosemary, coarsely chopped
2 tsp dark brown sugar
Preheat oven to 350 degrees. In a bowl, toss nuts with butter and spread out onto a baking sheet. Bake until golden, about 10 minutes, stirring frequently.
In a large bowl, combine the rosemary, Hatch red chile powder, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm.
Cook's notes: It’s super important to toss the roasted nuts with the seasoned melted butter as soon as they come out of the oven to ensure everything adheres. Want a little more heat? Add two teaspoons of Desert Provisions Hatch Red Chile Powder for some serious punch.
