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The Snake River Grill’s mixed bar nuts with bacon are an addictive snack that will make a vegetarian weak with envy. The secret ingredient (bacon) lends a rich depth of flavor to the already salty snack. 
Ingredients
- 14 grams rosemary, finely chopped
- 12 grams salt
- 3 grams cayenne pepper
- 23 grams dark brown sugar
- 193 grams bacon, diced
- 1/4 pound whole almonds, raw
- 1/4 pound walnuts, raw and roughly chopped
- 1/8 pound whole cashews, raw
- 3/8 pound roasted peanuts, salted
Instructions
- Mix rosemary, salt and cayenne pepper together in a large bowl and set aside.
- Put brown sugar in a separate bowl and cover.
- Saute bacon in a skillet over medium heat.
- Once fat is starting to render, toast nuts on individual sheet trays at 350 F, adding peanuts at the end to warm them up but not toast them.
- Once bacon is almost crispy, turn off the heat and let the bacon soak up a bit of that fat.
- If the nuts are toasted before the bacon is ready, keep them in a warm place.
- Once bacon is ready and has sat for about a minute, put warm nuts in the bowl with rosemary, salt and cayenne.
- Put the brown sugar on top and mix together.
- This helps melt the brown sugar.
- Then add the bacon and remaining fat.
- Stir well and then spread in a single layer on a sheet tray.
- Keep at room temperature for a few hours to cool and dry.
