Union Square Cafe's Bar Nuts
Courtesy: The Union Square Café Cookbook, by Danny Meyer and Michael Romano, 1994 (Union Square Cafe, New York, NY)

According to many, the fresh rosemary is key to this recipe.

2 1/4 cups assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper (FMM: I found this to be too much heat - cut back by half)
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt (or less if using salted butter)
1 tablespoon unsalted butter, melted

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. Mix well to melt the sugar.

Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.