Bangin’ Bar Nuts

When I was in my late teens, I worked at the Union Square Cafe in New York City. One of the first things I was allowed to make were their complimentary bar nuts. They were so good—sweet, salty, spicy, and crunchy bits of fatty and unctuous chew—truly the perfect package for keeping guests imbibing at the bar. This recipe is an homage featuring our farm’s dynamic hot peppers, which we dry every year for our bangin’ chile powder.