Tuesday, April 9, 2013

Level 8 bar snacks: Most addictive ever

Chef Chris Leynes at Level 8. Photo © by Judy Wells.
Chef Chris Leynes is diabolical, having produced the most irresistible bar nut mix at Level 8 atop the Hotel Duval in Tallahassee, FL. His other bar fare is great, too, but it was the nut concoction that caught my attention.

Fortunately, the diabolical chef is also generous. Here's his recipe.

Bar Snax Photo © by Judy Wells.

 Level 8 Bar Snax

1 lb. peanuts
1/2 lb. walnuts
1/2 lb. cashews
1 lb. pretzels
1/2 lb. pretzel loaf, sliced (Chris makes his own pretzel loaf but you can substitute miniature Melba rye or other bread)
1/2 cup fresh rosemary
1/3 cup lemon zest
1 lb. butter
1/2 lb. bacon (optional, says Chris, necessary say I)

Melt 1/2 lb. of the butter and brush onto the pretzel loaf or miniature breads and toast.
Zest the lemons and chop the rosemary.
Combine all the ingredients except bacon and toss.
Cook bacon to crisp and chop.
Bake the other mixed ingredients at 350 degrees (F) for 10-14 minutes.
Toss with chopped bacon and serve.

Try to eat just one handful.

NOTE: To read more about Tallahassee and what it has to offer, go to Travel on the Level.

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