Last week Isaac, my darling bestie Saskya and I had dinner with a couple whom we can only describe as pro-dinner party hosts. They're natural entertainers, these two-the kind of people who can deftly rustle up a three course supper for five on a Wednesday night, with amazing food made with beautiful and often unusual ingredients- among other things this time, watermelon radishes from that week's CSA box, and, oh so casually, raw honey from the urban hives they tend on the Upper West Side. Amazing, right? Anyway, as we all sat amicably around the dining table, vino in hand, elaborating on gallery life and the latest news in the nutty (ha) Presidential election and the peculiar loveliness of the Vermont accent, our hostess, Jenny, laid out a bowl of nuts for us to snack on. "You must try these" she said. She was so right. I previously got excited about nuts the same way I got excited about buying a new dish sponge- good to have, dependable staple, prolific in kitchens and both found in Rite Aid. But not these nuts, oh no no no. Salty, caramelised, zingy with rosemary. Heaven. The recipe, as it turns out, is by Momofuku Milk Bar superstar chef Christina Tosi, and, luckily for you, my fellow nuts-queteers (sorry) it is childs-play easy. Make these and enjoy your one-way ride to snack (n)utopia (I'll stop now, I swear). The recipe is below.
Christina Tosi's Rosemary Nuts
1 pound raw unsalted nuts of your choice
2 tablespoons unsalted butter, melted
⅓ cup packed light-brown sugar
3 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1. Heat the oven to 350°F.
2. Spread the nuts evenly on a baking sheet and roast for 10 minutes or until fragrant and beginning to brown. Transfer the nuts to a large bowl (set the baking sheet aside).
3. Mix the butter with the sugar, rosemary, and salt, pour it over the warm nuts, and toss with a wooden spoon. Spread the nuts back on the baking sheet and let them cool on the counter for 30 minutes, or until all elements have solidified and cooled. Serve at room temperature.