My friends Cindy and Jimmy have a huge glass jar filled with pistachios on their kitchen counter. When I say huge, I mean it. It is the size of a Southern church lady’s iced tea dispenser. And it’s always full.
I find this comforting . . . and tasty. When I remarked on it the other day, Jimmy asked, “Why haven’t you ever written about nuts? They’re good for you!”
So thank you, Jimmy, here it is.
This recipe is based on Union Square Cafe’s bar nuts, but I use a healthier, less fattening variety of nuts. I pack bags of this for long-distance travel and add dried cranberries or cherries and sometimes dark chocolate chips.
Makes about 41/2 cups, more if you add dried fruit and/or chocolate.
11/2 lbs. variety of unsalted nuts; I use:
2 Tbsp. finely chopped fresh rosemary leaves
1/4 tsp. cayenne pepper