union square café’s bar nuts (and lessons in shutting up)
The past weekend was packed with family events, most in the suburbs, so I spent last weekend at my parent’s house. I came home from my cousin’s party at close to 11pm. I didn’t expect to find my parents asleep, but I didn’t expect my mother to be roasting a fresh batch of nuts: very fresh cashews, Brazil nuts, pecans, almonds, hazelnuts, pepitas and walnuts. I didn’t know why she was bothering, and quite frankly, I didn’t feel like snacking on nuts that late at night, still full from a party. I should just learn to shut up and get out of her way already. She went ahead and made the recipe for Union Square Café’s bar nuts that she’d printed off earlier, and told me I had to eat some right then because they were best enjoyed warm from the oven. Oh.My.God. She was right. These are the best nuts ever and all the hype they receive (you would have come across rave reviews if you looked up the recipe too) is fully deserved.
Make them, and then, I warn you, ration out your immediate portion and hide the rest or you will eat a week’s worth of fat in 20 minutes. Which is what I did, which is exactly why I wished she hadn’t made them in the middle of the night. I know. Shut up. You’re right.