Brown Sugar, Fig and Rosemary Walnuts

WARNING:  Highly addictive recipe ahead!

This is one of the tastiest, roasted nut recipes I've ever had. They are certain to bring on the holiday cheer. My daughter made these Brown Sugar, Fig and Rosemary Walnuts to share as part of our pre-dinner nibbles on Thanksgiving Day.  They would be a hit at any holiday dinner party and would make a wonderful hostess gift too.
 

They have the most wonderful flavors melded together in one crunchy, sweet and savory bite.  Both my husband and I had control issues when it came to eating these! Thank goodness, walnuts are good for you :)

Brown Sugar, Fig and Rosemary Walnuts

Recipe adapted from 101 Cookbooks and Heidi Swanson
Printable Recipe

My Notes:  The following is the original recipe from Heidi Swanson.  My suggestions are to cut the brown sugar mixture by about a third and double or triple the finely chopped rosemary.  The nuts required about 2-3 minutes longer in the oven than the recipe states. 

1 cup / 5 oz / 140 g brown sugar or natural cane sugar
2 teaspoons fine grain sea salt
1 teaspoon chopped rosemary leaves
1/4 cup / 1 oz / 30g sesame seeds

2 large egg whites

1 lb / ~4 cups shelled walnut halves
1/3 cup / 1 1/2 oz / 45 g finely chopped dried figs, stems removed.

Preheat oven with racks in the center to 300F / 150C.  Line two baking sheets with parchment paper.

In a small bowl, combine the brown sugar, salt, rosemary, and sesame seeds - reserve.

In a large bowl whisk the egg whites just until loosened. Add the whole walnuts and finely chopped figs to the whites and toss for a minute or two until they are all evenly coated. Next, sprinkle the brown sugar mixture over the nuts and toss for another minute or two again.

Divide the nuts between the two prepared baking sheets and spread into a single layer, separating them as best as you can.

Bake for about 25 minutes or until the walnuts are toasted golden and the coating is no longer wet. Cool for a few minutes, then slide the parchment/nuts off the hot baking sheets onto a cool surface to cool completely. These will keep for a week or so in an airtight container or zipper bag.

Makes 1 pound of nuts.

Enjoy!