Spiced Bar Nuts

Known for its sophisticated take on bar snacks, New York’s Union Square Cafe has the tastiest mixed nuts known to man. We’ve been fans of this recipe for years - the combination of sweet, salty, spicy and earthy is amazing - and while everyone has their own version of this classic recipe, we happen to really love our veganized version, which is inspired by the bar nuts from Long Beach’s District Wine.

We’ve been known to make a batch before meetings, but these would be equally delicious for:

  • wine night

  • entertaining

  • edible holiday gifts

  • road trip snacks

  • game nights

The best part is eating all the little crumbs of salt, sugar, pepper and rosemary that remain after eating all the nuts. 

Spiced Bar Nuts

Adapted from Nigella Lawson


2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds (we love Trader Joe’ s deluxe mixed nuts)

2 tablespoons coarsely chopped fresh rosemary leaves

1/2 teaspoon cayenne pepper

2 teaspoons dark brown sugar

2 teaspoons Maldon or other sea salt

1 tablespoon unsalted vegan butter such as Earth Balance, melted

6 oz vegan dark chocolate chunks


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.

Thoroughly toss the toasted nuts in the spiced butter. When the nuts have cooled down a little, add the chocolate chunks and toss.

Serve slightly warm.

P.S. Enjoy!