Taking a seasonal approach to bar nuts, Gramercy Tavern pastry chef Miro Uskokovic is strict about only using nuts grown in the fifty states. In the fall, that means California almonds, Southern pecans, and pumpkin seeds from the Northeast. To these, he adds sweetness with New York State maple syrup and reinforces rosemary’s fall essence with plump dried cranberries.
- Preheat oven to 325°F for at least 15 minutes.
- Combine almonds and pecans, spreading them evenly onto parchment-lined sheet trays.
- Toast the nuts for 5 minutes, or until nuts are heated through and fragrant. Keep warm.
- In a saucepan, bring maple syrup, brown sugar, grapeseed oil, and kosher salt to a boil. Combine Aleppo pepper and rosemary, then set aside.
- Place the warm nuts in a large mixing bowl, add pumpkin seeds, and pour the hot syrup over. Toss everything to mix evenly.
- Spread mixture back onto sheet trays and bake for 10-12 minutes, until the nuts are slightly caramelized and candied.
- When done, remove from the oven and immediately put the hot nuts back into the mixing bowl. Add spice mix and cranberries, then toss well to evenly combine. Spread back onto the sheet trays again and allow to completely cool.
- Once cool, pack into airtight containers to store.