Best Sunnys Smoky Bar Nut Mix Recipes

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SUNNY'S SMOKY ROSEMARY GRILLED STEAK



Sunny's Smoky Rosemary Grilled Steak image

Provided by Sunny Anderson

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 9

Four 1 1/2-inch-thick, bone-in rib eye steaks
Kosher salt and coarsely ground black pepper
1/4 cup extra-virgin olive oil
4 sprigs fresh rosemary, cut in half
6 tablespoons unsalted butter
1 teaspoon smoked paprika
Kosher salt
3 sprigs fresh rosemary
2 cloves garlic, grated on a rasp or finely minced

Steps:

  • For the steaks: On a plate, sprinkle the steaks on both sides with salt and pepper, and drizzle with the olive oil. Lay out enough plastic wrap to cover each steak. Tightly wrap the steaks individually with a piece of rosemary on both sides of each steak. Rest at room temperature 2 hours.
  • For the butter: In the meantime, in a medium saucepan over medium-low heat, melt the butter together with the paprika and 1 teaspoon salt. Stir to dissolve the salt, then add the rosemary and garlic. Continue cooking on low until the butter is fragrant, 10 to 12 minutes. If the butter begins to brown, turn the heat down. Remove from the heat, discard the rosemary and skim off any foam. Pour into a container and refrigerate until solid.
  • Preheat a grill or grill pan to high heat. Remove the steaks from the plastic wrap and discard the rosemary. Place the steaks on the grill and cook until the internal temperature reaches 125 degrees F, about 5 minutes per side. Transfer the steaks to a serving platter and top each with a generous scoop of the compound butter. Loosely cover the steaks with a foil tent and allow to rest for 10 minutes, so the carryover cooking brings the final internal temperature up to 130 degrees F (medium rare, closer to rare) before serving.

WARM BAR NUTS



Warm Bar Nuts image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 30m

Yield 3 cups

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
12 sprigs thyme, leaves stripped
1 cup peanuts with the skin on
1 cup whole almonds with the skin on
1 cup pecan halves
1 teaspoon red pepper flakes
4 light grates of lemon zest
1 tablespoon flaky sea salt

Steps:

  • Preheat the oven to 375 degrees F. Heat a large sauté pan over medium heat. Add the olive oil. When the oil begins to smoke lightly, remove the pan from the heat and add the thyme. The leaves will sizzle and fry a little. Immediately stir in the peanuts, almonds, pecans and red pepper flakes. Mix to coat with the oil.
  • Spread the nuts on a baking sheet and bake until browned, 5 to 8 minutes. Transfer the mixture to a bowl, stir in the lemon zest and salt and serve immediately?or let cool and then rewarm in a low oven.

SWEET, SPICY AND SALTY CANDIED NUT MIX



Sweet, Spicy and Salty Candied Nut Mix image

Provided by Jeff Mauro, host of Sandwich King

Time 25m

Yield 2 cups

Number Of Ingredients 12

2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1/2 cup blanched whole almonds
1/2 cup whole cashews
1/2 cup roasted, unsalted peanuts
1/2 cup whole pecans
1/4 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon fresh rosemary leaves, roughly chopped

Steps:

  • Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

BAR NUT PALMIERS



Bar Nut Palmiers image

Provided by Sunny Anderson

Categories     appetizer

Time 1h25m

Yield 30 palmiers

Number Of Ingredients 10

1 box storebought puff pastry sheets, thawed
Olive oil, for brushing
1/2 cup pecans
1/2 cup walnuts
1/4 cup dark brown sugar
2 teaspoon cayenne pepper
1 teaspoon salt
1 lime, zested
2 tablespoons lime juice
1 teaspoon chopped fresh rosemary

Steps:

  • Special equipment: food processor
  • Lay pastry sheets flat on a clean work surface and lightly brush tops with olive oil. In a food processor blend nuts, sugar, cayenne pepper, salt, lime zest and juice and rosemary. Evenly spread this mixture over the pastry sheets. Starting from each end roll the pastry towards the center creating 2 spirals that touch in the center. Repeat with second pastry sheet. Wrap both in plastic wrap and place in freezer until ready to cook. (These can be stored in the freezer for weeks.)
  • Preheat the oven to 375 degrees F and set the racks in the upper and lower parts of the oven. Cut the palmiers into 3/4-inch slices and place on 2 parchment lined baking sheets. Bake for 15 to 20 minutes or until golden brown, switching pans halfway through. Remove from oven and let cool a few minutes before removing to racks to cool completely.

SUNNY'S CEREAL TRAIL MIX



Sunny's Cereal Trail Mix image

Provided by Sunny Anderson

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup roasted and salted peanuts
3 tablespoons salted butter
2 tablespoons grape jelly or raspberry preserves
Freshly ground black pepper
1 cup sweetened crunchy corn cereal
1 cup pretzels or pretzel sticks, broken into large pieces
1/4 cup candy-coated peanut pieces

Steps:

  • In a large pan on medium heat, add the peanuts, butter, jelly and a few grinds of black pepper. Cook, tossing and stirring to coat, until the peanuts are coated and warm throughout, 8 to 10 minutes. Turn off the heat and add the cereal and pretzels to the pan. Toss and transfer the mixture to a parchment-lined baking sheet or the counter. Sprinkle over the peanut candies and let cool. Toss again when cool and serve at room temperature.

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