Momofuku Milk Bar Rosemary Nuts
I promise, Momofuku is not a swear word! According to David Chang, the founder of the Momofuku restaurant group, it means “lucky peach.” Evidently, it turned out very lucky for him as his restaurants have won Michelin stars; and the Milk Bar Bakery, part of the Momofuku group, has won awards for its creative and delicious desserts.
Christina Tosi, the very talented pastry chef at Momofuku, created the recipe for these addictive rosemary nuts (even though it doesn’t fall into the dessert category)—thus, the name. With New Year’s Eve upon us and Super Bowl Sunday not far behind, it’s always a plus to have a super easy and tasty appetizer at your disposal.
I’ve got lots of recipes for appetizer nuts that call for using egg whites or mixing seasonings with butter, applying, and then baking the nuts. This is the first recipe I’ve seen where you just roast the nuts and then pour on the coating. Easy peasy!
If you’re not a fan of rosemary, then choose another herb you like better. I suspect that the nuts would be pretty darn good even if you left the herb out. I also think substituting some spice like cinnamon for the rosemary would work out well, and I plan to experiment a bit with that.
If you are as much a fan of roasted nuts as I am, you’ll want to add this recipe to your appetizer repertoire for an easy, addictively delicious snack to offer family and friends. In any event, doesn’t the name alone make you want to try them? Enjoy…
One year ago: Pumpkin Pie Cupcakes
Two years ago: Beatty’s Chocolate Cake
Three years ago: Cranberry Sour Cream Cake
Four years ago: Roast Chicken Braised in Milk
Five years ago: Poppycock
Six years ago: Custard Eggnog
Seven years ago: Cranberry Apple Spice Cake
Eight years ago: Baked Artichoke Dip
Momofuku Milk Bar Rosemary Nuts
Ingredients
- 1 pound raw unsalted nuts of your choice (I prefer pecans to catch the seasonings—but choose your favorite or a combination of your favorite nuts)
- 2 tbl. unsalted butter, melted
- 1/3 cup packed light brown sugar
- 3 tbl. chopped fresh rosemary
- 2 tsp. kosher salt
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Directions
Heat the oven to 350° F.
Spread the nuts evenly on a baking sheet and roast for 8 to 10 minutes or until fragrant and beginning to brown. Transfer the nuts to a large bowl (set the baking sheet aside).
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. (They’re not as good if you try to eat them while they’re still warm.)
Source: Recipe appeared in the New York Times