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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I will be making these for the 2nd time in 2 weeks, these are great bar nuts (we entertain a lot). Easy and they make a definite statement instead of plain nuts. So go ahead and make them, enjoy. It’s hard to have them around and NOT eat them!
Omg these nuts are amazing! My husband doesn’t always like the strong flavor of cumin, so I used 1t cumin and 3/4t ground cardamom. They turned out great!!! So addictive, I don’t want to give them as gifts!
these are awesome but watch them kinda close. if your oven doesn’t heat evenly like mine they can burn a little. i personally lower the heat about 5 degrees and it is about perfect
These should be called “crack” nuts because they are addicting. I had some friends over for food and drinks and these nuts were in the center of the table while we talked. I think it was brought up about 10 times how good they were!
These nuts are addictive!!! I was a little nervous they’d be too spicy, but they’re perfectly spicy.
Yet another munching, crunching nutty delight! These were so easy to make I wouldn’t make any changes to the recipe. Yummy!!
This in on my list to do for my birthday weekend!
Juli, I meant they keep fresh for a week. Enjoy!
When you say, “Store in an airtight container in a cool, dark place for up to one week” do you mean cure them for a week before eating or they are fresh up to a week? Thanks for clarifying.
Hi Jenn, we only have raw nuts. How do you suggest we roast them before making this recipe? Thanks.
Hi Emily, You’ll be toasting them when you start the recipe, but if yours are raw, they may take a few extra minutes in the oven in that first step. Hope you enjoy!
Holy yum. And so perfect for having friends over for drinks! I will be trying these very soon!
These sound delicious. I’m almost scared to make them though!!!