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Union Square Bar Nuts


I finally felt like a human being today and so today, we reserved the entire day for us.

We spent the morning making banchan (side dishes that are perfect for Bibimbap), chopping veggies and making stocks…we shredded down 10 lbs of ox tail for a delicious upcoming soup.

We had Indian for lunch (I know, again).  Mama’s rockin’ the houndstooth!

Dessert…pumpkin and gingerbread fro-yo (because I just didn’t have enough ice cream before, lol).

A large chain ousted a small mom/pop shop and everything was marked half off.  L-R: sweet rice flour, barley tea, dried anchovies, dried bellflower, laver snacks, soy sauce, baby brine shrimp, sesame oil, and green/brown rice tea.  {Please support your local businesses if you don’t already}

More goodies, because you can’t ever have too many goodies!  A variety of festive cookies…peppermint/chocolate waffle, chocolate sprinkle, and soft iced gingerbread cookies.

After we left Trader Joe’s, someone had left this on the roof of my car.  True story.

After almost the entire day was over, me and mom realized that we were both wearing very similar foot wear–haha.

After giving mom a mani-pedi.  This woman likes to stomp around and touch everything while they’re wet, lol.

Dinner…spicy squid soup, mackerel, rice and kimchi.

and now, here I am cuddled up with these warm and spiced nuts, talking to you guys.

5.0 from 3 reviews

Union Square Bar Nuts
Prep time

Cook time

Total time



  • 18 oz nut assortment
  • 2 tb *fresh* chopped rosemary
  • ½ ts cayenne pepper
  • 2 ts packed brown sugar
  • 2 ts sea salt
  • 2 tb melted unsalted butter

  1. Scatter your nuts on a dry baking sheet and toast at 350 for about 8-10 minutes.
  2. Combine the rest of your ingredients in a bowl and toss in your nuts.
  3. Serve warm.

I guess you could say I found something to do with all those pecans.

(never you mind that it’s 3 am) :/

Love and warm nuts no-no, that doesn’t sound right…

Love and food dates,

Your Squishy Monster ^.~

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