These Bar Nuts are an outrageously addictive mix of roasted nuts, butter, fresh rosemary, cayenne pepper, sugar and salt flakes. Great quick way to use up random leftover nuts in your pantry! Put out a bowl with wine or cocktails, and watch them disappear. Thanks for the recipe, Nigella!
Nigella’s Bar Nuts
This is a barely tweaked version of Nigella Lawson’s Bar Nuts which she says is adapted from the recipe for popular spiced nuts served at the Union Square Cafe in New York. I first started making them way back in my early corporate days, and though I’ve strayed over the years, when something is this good I inevitably find my way back to it.
I love that it’s quick, that I always have the ingredients (pantry basics + rosemary from the garden) and they’re not so heavily candied you feel ill after eating three. Just enough flavour to be far more interesting than plain nuts, but light enough that you can (and will) eat way too many.
Way too many.
Sorry in advance.
Ingredients in Nigella’s Bar Nuts
Here’s what you need to make these. Note: Nigella (and Union Square Cafe) only use nuts. But then I added mini pretzels, and I never looked back. They might be my favourite thing in this mix. 🙂 You don’t have to include them though!
Unsalted roasted mixed nuts – Use a store bought mix, or make up your own using almonds, pecans, walnuts, Brazil nuts, peanuts, cashews or hazelnuts. Any proportion of each!
Mini pretzels – I use mini because they’re closer to the size of nuts than regular ones. If you prefer, you can just use more nuts.
Fresh rosemary – This brings that special something to this otherwise very simple recipe, so please use fresh! It really won’t be the same using dried rosemary. If I didn’t have fresh, I’d find another recipe instead, or head in another direction like Texan BBQ candied nuts.
PS. I stray a little from Nigella here. She says to coarsely chop the rosemary, but one day I accidentally chopped it finely and realised it really gets into every nook and cranny, coating the nuts even more evenly. I liked it even more, so finely chopped rosemary it is!
Cayenne pepper – The faint buzz of warm in these nuts is another thing that makes them so addictive! They are not spicy but it leaves a little warmth on your tongue. If you’re worried, you can reduce the amount.
Unsalted butter – Melted. Just enough to coat the nuts. Nigella only uses 1 tablespoon but I doubled it as I felt it makes the mixture more fluid so it coats the nuts evenly without leaving little pockets of concentrated salt or fiery cayenne pepper.
Dark brown muscovado sugar – Adds a lovely hint of caramel sweetness. It’s only a small amount so the nuts aren’t heavily candied or sticky. Substitute with regular brown sugar.
Salt flakes – I don’t often (have I ever??) insist on using salt flakes, but for this recipe, it really makes a difference. The lighter flakes disperse and coat the nuts more evenly than grains. I’ve provided conversions for using other types of salt though. The safest way is to start with less, taste, then add more bit by bit.
How to make Nigella’s Bar Nuts
Unbelievably simple. Are you already gathering up those half used packets of nuts in your pantry and reaching for the wine?? 🙂
Roast the nuts and pretzels for 10 minutes, until the nuts and pretzels are lightly browned. Don’t skip this step, it brings out the flavour of the nuts and the warm nuts keeps the rosemary butter fluid so it coats everything well.
Rosemary butter – Mix the butter, rosemary, sugar, cayenne pepper and salt in a large bowl using a rubber spatula.
Coat nuts – Pour the hot nuts and pretzels straight into the bowl. If the butter has solidified, that’s fine because the heat from the nuts will melt it. Mix well using the rubber spatula, tossing until every speck of every nut is coated in shiny butter.
You will be shocked how addictive these are
Serve warm, if you can, though at room temperature they are still highly snack-able. The presence of wine or a cocktail isn’t mandatory, but it enhances the experience.
You will honestly be shocked how addictive they are. For the first few nibbles, you might wonder why on earth is Nagi going on and on about these?? Then a few minutes later, you’ll look down and be horrified to see an empty bowl, then you’ll start accusing everyone around you of eating all your nuts.
No, of course it wasn’t you. 😂 – Nagi x
Watch how to make it
This is such a simple recipe, I wasn’t going to make a recipe video. But I decided you needed to see how easy it is, and the vision of shiny buttery tumbling nuts is so enticing!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Nigella’s Bar Nuts
Ingredients
- 500g/ 16 oz (4 slightly heaped cups) unsalted mixed nuts , roasted (Note 1)
- 1 1/2 cups mini pretzels , or another 100g/3.5oz nuts (scant 1 cup)
Rosemary butter seasoning
- 2 1/2 tbsp finely chopped fresh rosemary leaves (20cm/8″ sprig) (Note 2)
- 1/2 tsp cayenne pepper (faint background warmth, can omit)
- 1 tbsp dark brown muscovado sugar , or regular brown usgar
- 2 1/2 tsp salt flakes , halve the amount for cooking salt, kosher salt, Fleur de sel, fine sea salt (Note 3)
- 2 tbsp (30g) unsalted butter , melted
Instructions
- Preheat the oven to 180°C/350°F (160°F fan-forced).
- Toast 10 minutes – Spread the nuts and pretzels on a tray and toast for 10 minutes, tossing at the 5 minute mark.
- Rosemary butter – Mix the butter ingredients together in a large bowl using a rubber spatula.
- Coat – Pour the hot nuts in, then toss well until you see no dry patches on any nut. Serve warm!
Recipe Notes:
Nutrition Information:
Life of Jaffle
Did you call? Do you have cheese?
Advice needed please. How do you get rosemary so finely chopped? it’s such a tough herb. Does a blender get the job done?
Make sure to use the back of the knife not the front as it is more powerful.
Run your fingers down the stem or use an herb stripper, then mince by hand. Discard the woody stem.
My favourite kitchen gadget apart from my stick blender is kitchen scissors; it’s very easy to get small pieces with them.
A friend’s dad uses to make these back in the day. He added Nutra Grain too. We used to call them nuts and bolts. Thanks for the delicious memories.
Hi Michelle, we just use a kitchen knife. You’re right, rosemary can be a bit tough, so take your time and keep chopping until it’s nice and fine. A blender wouldn’t work here because of the nature of the herb and also because it’s a small quantity. 🙂
All these are great tips Michelle! But honestly, if you find it a little too hard to finely chop as I have done, just chop coarsely – that’s how Nigella does it in her recipe and it is really delicious too 🙂 – N x
Yum yum!!! What more can I say!! Love nuts and still make nuts and bolts when the occasion arises – like you Tiff – remember my mum making them in the 80’s. Thanks Nagi – as snack ideas are great at this time of year or anytime
For me 😊
You are welcome Patsy! We hope you get to make this version soon!
Very nostalgic there Patsy , white Christmas, chocolate crackles , stick jaw toffees , a toffee apple from the fruit shop with the worst apple inside 😂😂…..those were the days 🧡💛
That toffee always used to get SO stuck in my teeth!!
To paraphrase….
“So simple I might’ve overlooked it, but I adore *Nagi*, and if she says it’s worth making, I’m in!”
Awwww… you flatter me Megsy!! But it’s honestly all credit to Nigella for this recipe, I’ve seen versions of it floating around but it’s only because Nigella shared a recipe that I actually made it! 🙂 – N xx
I’m new commenting here Nagi but I have been following you site for a while now. I am addicted to snacking in the evenings mostly on popcorn and I’d love a change so this is going to go on rotation! I love Rosemary too so I know this will be a fav! Thanks for sharing a great Wacky Wednesday recipe!
Sounds like Wacky Wednesday is catching on! Love it! Thanks Michele 🙂
Michele, this could’ve been ME writing, popcorn is my thing!!! Lower cal, I tell myself 😂
Ha ha! 😂 Well I’m in good company then! 😁👋🏼
My girl always listens..when she can see the treat. She doesn’t work for free🐾
Jaffle is just a very good businessman…show me the ‘money’🤑
😂😂😂 Honestly, I thought I’d get a few more months out of him before that attitude kicked in!!!
So delicious but be warned… they’re super addictive!
I’ve been making these for years especially around Christmas when everyone is playing games. This is a lovely recipe 😀
Hi Eleni, we are so glad you gave it a go already! Thank you for the feedback 🙂
YES THEY ARE! I eat WAY too many of them!!!
Ah, Jaffle looking out on a beautiful spring day, where we are definitely heading from fall to winter. The nuts remind me a little of Chex Mix, another highly addictive snack. Thanks!!!
YES!! My friend made it for me when I was in the states, ridiculously addictive!! 😭 I’m such a shameless snack monster
😉😍 love that you’ve nicknamed it Wacky Wednesday we don’t know what we will get ! I remember the old nuts and bolts with Nutri grain as an 80s kid depending on how much wine mum had had depended on how good the batch was 😅😅 love the Jaffman he’s looking very pensive 💛🧡🐾 which means ready for trouble
Full credit to you Tiff!! I love it 🙂 I also love how it’s caught on with others too 😆
Haha you’re more than welcome – it’s a fun place to be part of a bit of humour and dog banter what else do you need ? 🧡💛🥂
Looks like a fun dish to make.
Jaffle is just so handsome. He is growing really fast. hugs to your baby. Joan
He’s growing like a weed 😭 Too fast!!
I’ve been making Nigella’s Nuts for years and often give them as gifts. I haven’t met anyone yet who doesn’t love them. The mini pretzels is an interesting addition I will try tomorrow.
Hi Rowan, they really do make wonderful gifts! Nagi’s addition of mini pretzels add a lovely crunch. I hope you enjoy this version just as much!
I love hearing that!! Definitely give it a go with the pretzels 🙂 Quite a few people have said it’s their favourite part of the mix!!
Nagi, HELP I never have any leftover nuts.
They just seem to disappear, but will with this incentive, I will try harder. Many thanks Gail.
Hi Gail, that seems to be a problem at my house too! Not sure what’s going on!!
😆
Delicious! These will be a perfect Thanksgiving app, and there’s always cheese for you, Jaffle!
Thank you Lisa!
Looks delicious. Can I substitute olive oil for the butter. My hubby is dairy free.
I am keen to know that as well. Or perhaps coconut oil?
I am also curious – i have vegan friends and would love to know a sub for butter!
Ive done very similar before with a whisked egg white or oil if that helps 🙂
Sorry just to clarify I hadnt read the recipe properly, I coat before cooking the nuts
Hi Cheryl, I wouldn’t use olive oil. Butter firms up as the nuts cool, helping the seasoning to stick to the nuts, whereas olive oil stays liquid and can leave the nuts feeling greasy. For a dairy-free alternative, maybe try a good-quality dairy-free butter substitute instead. It should give a result closer to the original recipe, although we haven’t tested it.
Can you use something like Nuttelex Buttery Table Spread?
Great timing for gift idea in decorative jars or easy snacks to make & take to Christmas parties!
Yes it is! I might use this idea as a gift for Nagi! 🙂
I am looking forward to trying these. Where do you buy mini pretzels , in rhe UK?
Aldi 🙂
Brilliant. Thanks. Will have a look there.
They look like the standard ones you get in the snack aisles in large supermarkets, near the crisps and popcorn, to me! Our Morrisons in Scotland have them, but I think the Aldi and Lidl do too…
Looks like Aldi has them Sandy 🙂
What happens if you bake them after you add the butter spice mix? Would it be less greasy?
I’d like to know this too. I don’t like the idea of greasy fingers whilst eating these.
Hi Jeni, the butter could also cause the nuts to brown too much and you would loose some of the fresh rosemary flavour. We prefer tossing the nuts in the butter mixture while they’re still hot. This helps the coating to cling to the nuts evenly and it will become less greasy as the nuts cool.
Nagi. Im lying in bed…trying to unwind. Now, ive got the munchies 🥜
Those look so tasty.
From Vancouver 🇨🇦
Ill try to sleep now 🙈
Nothing wrong about making them in the middle of the night Lesley! 😂
Good morning from Capetown South Africa.
I will definitely use these recipes, specially now for the Christmas season.
Thank you so much. I do appreciate your advice.
Hi Antjie, yes it’s a perfect snack when you are having guests over! Happy holidays in advance!
Sounds a lot like the old Aussie favourite Nuts and Bolts
It makes me think of that too Doug!
Sure does mate but without the little cricket bats with holes in 😉
This is WAY less salty! I really might have to share the recipe soon…I am SO fond of Nuts and Bolts!!
Nagi, Jaffle has grown so fast. How did his swan dive go last week. Please don’t laugh at this, I have a 15.4kg Jack Russell, pure bred I might add, not a fat boy but a solid boy. That bar mix looks sensational I’ll be going that for Christmas luv Brenda & Loki
Big boned, like me!!! 🥰Give him a hug from me!!