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.
Jenn, I want to say thank you! The work you put into perfecting your recipes is astounding…and much appreciated! These Gramercy Bar Nuts are SO good! I have repeatedly used your recipe to make them and they ALWAYS turn out perfectly.
(Once I used another recipe from somewhere else for these same nuts and they turned out horribly salt. I had to throw them out! What a waste of time and money!)
Thank you for the confidence I can have when using your recipes! You are a pro!
The spice combo looks so good, but i can’t have nuts. Do you think I could substite a combo of chex cereal and pretzels instead?
Hi Amber, it’s really hard to say without trying it, but I think it could work. While the flavors are different, you may want to consider this recipe.
Hi Jenn, if we’re starting out with raw nuts how do you recommend we roast them prior to starting this recipe? Thanks!
Hi Emily, the first step of the recipe calls for toasting the nuts; if your nuts are raw, I’d just keep them in the oven for a few extra minutes (just keep an eye on them). Hope that helps!
I have made this twice. Both rimes I made it with the ingredients I had ans both times turned out amazing. I will keep this recipe on hand.
Hi Jenn,
I know you recommend unsalted, roasted nuts, but I’m on a budget and the salted nuts were a fair bit cheaper. Do you think I’d have any trouble following your recipe, and just leaving out the salt? Thanks so much!
Hi Naseem, I think you should be able to get away with it. Please LMK how they turn out!
Hi Jenn,
Was so happy to have found your website. I have tried some of your recipes and
all have turned out great. Just a quick question, for the Gramercy Tavern Bar Nuts, do you have to roast the nuts first? Thanks
Hi Maureen, Glad you’ve enjoyed the recipes you’ve tried! Yes, the nuts should be roasted (but to make it easy on yourself, I would buy already roasted nuts).
Any substitutions for light corn syrup? I have maple syrup and molasses?
Hi Cheryl, You really need the corn syrup here — sorry!
These are perfect the way they are, I made no changes! Love, love, love them! Can’t stop at just a few!
We thought the cumin was a little overpowering. Next time I’d halve it, and increase cinnamon. The cumin taste was so strong that I could barely detect the other spices, except for some nice warmth from the cayenne. I think curry powder could be an interesting substitute for the cumin.
Wonderful! Can’t decide which I like better, these nuts or the sweet, salty, spicy candied pecans!! I couldn’t find roasted pecans so I substituted roasted, unstalted peanuts. Delish! Oh, and I did reduce the cayenne pepper for my tastes. 🙂
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!!!