Warning: These nuts are highly addictive.

You will find yourself walking by them, grabbing handfuls, and eating them before you even realize it. Your friends will thank you for making them at first. And then they will start showing up at all hours asking for more, scratching at your door begging for more salty, buttery goodness.
To stop this insanity, I’m sharing the recipe with you now. Make your own nuts. You can do it. Feed the craving. These nuts are one of my uncle’s favorite things in the world. My mother makes them for most parties and holidays. My uncle will walk in and happily station himself in front of the nut bowl until he has to be physically moved away from them. I made them and sent them to family for the Holidays this year and they were loved and devoured by all. These are a fabulous snack staple.
This is a great year round recipe. Enjoy them in the winter with a hearty dark beer. Enjoy them in the summer with a light beer, or a glass or wine, or a fancy cocktail, or just by the handful as you walk through the kitchen.  Any way you eat them will be just perfect. Make a big batch for a party or just for yourself. 

Union Square Bar Nuts

Ingredients
2 1/4 cups (18-ounces) assorted unsalted nuts, including a variety such as peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Kosher salt
1 tablespoon unsalted butter, melted

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. (Doesn’t that look delightful?)

Thoroughly toss the toasted nuts in the spiced butter.

And then eat them! Simple as that.

And once you start eating these, you will never want to stop. Invite a friend over, pour yourself a beer, and enjoy. That is, if you are willing to share.

Photographs by Jessica Yager