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!
“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
Union Square Café Bar Nuts
Once you start snacking, there’s no stopping! These rosemary bar nuts from one of New York’s most beloved restaurants are seriously delicious.
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
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.
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
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:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I have made these nuts multiple times for taking to parties or giving as gifts in a nice jar. I actually start with mixed nuts that are lightly salted. I also use all dried spices as these work very well. These make a great gift for someone and are excellent as an appetizer, or just a game day nibble. Love it and it’s also very easy and quick to whip up. Always have the ingredients on hand for last minute needs.
We love this recipe! It’s so easy and people love to nibble on it with drinks before dinner. I have used Kirkland Signature (Costco) Extra Fancy Mixed Nuts. They’re salted, so I cut the salt to just a bit, about 1/8 teaspoon. Because my husband has a sensitivity to cane sugar, I use maple sugar and it works great! Thanks so much for the recipe.
As a party favor, I would like to fill personalized wine glasses with these along with a bottle of wine. Do they do as well at room temperature?) (I live by your website for all my entertaining! THANK YOU SO MUCH)!!
Hi Alicyn, so glad you enjoy the recipes and use them for entertaining! While these are best warm, it’s totally fine to serve them at room temperature. Here’s another option that’s great at room temperature in case you want to take a peek.
I made these a for a cocktail party some friends were having. They almost didn’t make it over because I wanted to keep them to myself. They smell and taste amazing.
A small thing, a simple thing you might think – nuts – but people go .. well … nuts for these. For a drinks party always make twice as much as you think you might need.
Hi Jenny!
I am a big fan of your website and these bar nuts. Do you think I can add dried cranberries and not have it taste like granola? Should I toss the cranberries at the end or include them in the oven when heating the nuts?
Thanks!
Hi Myra, glad you like the website (and the nuts)! I think you could get away with adding dried cranberries here. It will obviously add some more sweetness, but I don’t think it’ll taste like granola. (I’d toss them in at the end.) I’d love to hear how they are with this addition!
can these be put in a nice jar and stored for gift giving.
Marjory in Toronto
Definitely– Hope your recipients enjoy them!
I look forward to making these ov r r the next few weeks, but I really want to tell you how much I likè your site. Also, you have always been very prompt responding to my questions, giving me very good advice. Happy Thanksgiving!
Thank you, Cindy! Happy Thanksgiving to you too!
What would happen if I used the salted version of nuts? I know I would not add the tsp. Of kosher salt, but would it still work?
Yes, Deidree, I think that will work. Enjoy!
Hi! I melted everything together in advance but now it looks as though the brown sugar has clumped, almost candied?.it looks separated. which is what I was trying to avoid based on other reviewers warnings. I’m not roasting my nuts until I figure this out.. maybe UNmelted sugar is what’s important?
Please advise?
Hi Donna, I would make the coating for the nuts while they are toasting in the oven (as opposed to in advance like you specified). I that that’s probably what caused the problem for you.