The Union Square Cafe's Bar Nuts

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My daughter-in-law sent us a box of assorted macadamia nuts for Father's Day. I added some of them to this recipe and they were out of this world. This is such an easy recipe and makes good use of the rosemary from my garden. I make this recipe over and over again and guests always ask for it. I love it.

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I agree with Kristen from Houston...I had these at a friends last night for the first time and I couldn't shove them in my mouth fast enough....but my thought was....when I make them...I would add a touch more brown sugar and a touch more cayenne....both of which I make homemade so that will make it even better. I will also use Kristen's advise and make sure the nuts are very hot when combining the ingredients...That said, these are fantastic and will make a great gift during the holidays, especially with fresh rosemary from the garden...YUM

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I have made this several times. i found that nigella's recipe is lacking some spice. i add 1 more tsp of brown sugar and another 1/2 tsp of cayenne and a little more rosemary and it's simply divine. for those who thought they were "just ok", try more spice. someone said the brown sugar never dissolved- when you toast the nuts they should be very very hot, so hot that it melts the butter right away, I promise if you get them that hot, the sugar melts just fine. **tip- on a whim i substituted the cayenne for chipoltle chili powder and it was even better! smokey and sweet. if you use pre-salted mixed nuts, omit the salt in the recipe.

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these were just ok. really not any better than the flavored nuts you can buy in the market.

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The only reason I gave these nuts 4 instead of 5 stars is that the brown sugar does not melt and is a little grainy. Next time I will melt the sugar and butter on the stove and pour over the nuts. Other than that these are phenominal and my children love these. We did find that we enjoyed these more after they had cooled a little and regained their crunch again. I am not a fan of rosemary so I left it out and added a little more cheyenne for some extra heat. Also, I just used salted nuts instead of unsalted and they were fine. I can't wait to make these for Christmas gifts for my co-workers!!!!!

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I served these at a cocktail party and was asked for the recipe by almost everyone.

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I feel that the nuts tasted better after they cooled off and regained their crunch rather than served warm as the recipe suggests. I also warmed all ingredients for the coating in the saucepan for a couple of minutes before tossing with the nuts. My guests enjoyed them!

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This recipe turned out to be nothing special. Even my guests who heard about this recipe were like "eh, better that plain nuts but not all that". It seemed to me that everything was lacking in flavor. The problems, upon inspecting the recipe and having made it, are easily resolved however:

First, 2 1/4 cups of nuts is NOT 18 ounces. So if making the measurement of the nuts by weight (as I did, this conversion is way off. 2 1/4 c=18 *liquid* ounces (water based. 2 1/4 cups of nuts is closer to 9 ounces by weight.

Second, the sugar does not melt with the nuts or butter when just tossed thoroughly. You end up with lots of sugar stuck to the bottom of the bowl and rosemary left behind. I would melt the butter, sugar and spices together and pour over nuts and rosemary, then toss thoroughly to get a nice even coating.

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These are very easy to make and have a wonderful flavor. Something different.

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WOW THESE ARE AMZAZING LOVE THEM TO DEATH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
i made them with out the rosemarry cause i didnt want to run to the store stilll stated amazing