Gramercy Tavern Bar Nuts
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These mixed bar nuts with notes of cinnamon, cayenne, ginger, and brown sugar are an exotic, salty-spicy-sweet combination.
The last time I was at Gramercy Tavern (and had their version of these mixed bar nuts), I was on a date — and it wasn’t with my husband — so you can imagine, this is going back quite some time. Those were the days when it was nothing to hop on a train to New York City Friday after work, visit some friends, go out on a date (with a guy from another city, no less!) and be back at work Monday morning no worse for the wear. Ahh, the twenties.
What you’ll need to make Gramercy Tavern’s Mixed Bar Nuts
Well, obviously, the guy didn’t last but the restaurant made a lasting impression. To this day, that dinner is one of my all-time favorite dining experiences.
So, naturally, when Danny Meyer (founder of Gramercy Tavern, Union Square Cafe, Eleven Madison Park, Tabla and many more) came out with his cocktail and bar fare book, Mix Shake Stir, I was all over it. I’ve already adapted one recipe from the book, Union Square Cafe Bar Nuts, and it’s a definite winner. This one’s very good too (I ate too many handfuls of them on my date); with strong notes of cumin, cinnamon, cayenne, ginger, and brown sugar, it’s an exotic, salty-spicy-sweet combination.
The first time I made these nuts, I followed the recipe in the book to a tee. They were more salty than I recalled — which I suppose is a good thing if you’re selling drinks in a bar — but I enjoyed them much more when I made them again and cut way back on the salt. The original recipe also calls for turbinado sugar and simple syrup, things most restaurants keep on hand, but since most home cooks don’t, I made some modifications so you don’t need it. This version is easy to make at home and just as delicious.
So here you go, a specialty from one of the most acclaimed restaurants in NY, and you don’t have to take a train, get all dressed up or go out on a date to have them…although I guess that doesn’t sound all bad.
Gramercy Tavern Bar Nuts
These mixed bar nuts with notes of cinnamon, cayenne, ginger, and brown sugar are an exotic, salty-spicy-sweet combination.
Ingredients
- 4 tablespoons dark brown sugar, packed
- 1 scant teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 tablespoons water
- 1 tablespoon light corn syrup
- 3½ cups roasted, unsalted nuts (such as cashews and pecans)
Instructions
- Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
- Mix all ingredients except for nuts in a medium bowl. Add nuts and toss with spice mixture until evenly coated. Bake for 35 to 40 minutes, stirring once halfway. When nuts are done, the cashews will be a shade more golden than they started. Stir nuts with spatula, then carefully slide or lift parchment and nuts off hot baking sheet onto countertop and let cool completely. Break up nuts with your hands. Store in an airtight container in a cool, dark place for up to one week.
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Made these and they are delicious! Nov., 2023
These look wonderful. If I use dark brown Karo syrup, which I have a lot of on hand, would that change the flavor dramatically? Thanks!
I haven’t tried these with Karo syrup, but I think you could. I’d love to hear how they turn out!
It really bothers me to give less than 5 stars for any of Jenn’s recipes. They are always perfect and delicious. But this one was not a hit at my party. All we could taste was cumin. It was overpowering. (My house even smelled like it for a couple of days). I followed the recipe exactly as written, and even as I was measuring the cumin, I thought “Wow, that’s strong”. I should have listened to my inner voice and used half the amount. Nobody had a second taste and even my husband asked me not to make them again. I do think they would be better with far less cumin, but to be safe, I’ll stick with the Union Square Cafe Rosemary Nuts on this site.