I love giving homemade food as gifts at Christmas – the past few years it’s been toasted museli, dukkah, spicy tomato chutney and shortbread. I loved the idea of these Brown sugar rosemary walnuts I stumbled upon a few months ago – the perfect mix of salty and sweet – I kept the recipe and now one of my Christmas gifts this year (along with the Vodka cherries). The only problem with these nuts is they are so delicious, you’ll find you’ve eaten half of them before they end up in the bags.
Brown sugar rosemary walnuts
Makes: approx 550g; Prep time: 5 minutes; Cook time: 25 minutes
140g brown sugar
2 teaspoons fine grain sea salt
1 teaspoon chopped rosemary leaves
30g sesame seeds
2 large egg whites
4 cups shelled walnut halves
45 g chopped dried figs, stems trimmed (optional)
– Preheat oven with racks in the center to 150C. Then line two baking trays with baking paper. In a small bowl, combine the brown sugar, salt, rosemary, and sesame seeds.
– In a large bowl whisk the egg whites a bit, just to loosen them up. Add the walnuts and figs to the whites and toss until they are evenly coated – it’ll take a minute or so. Sprinkle the sugar-spice mixture over the nuts and toss (really well) again.
– Split the nuts between the two prepared baking sheets in a single layer, separating them the best you can.
– Bake for 25 minutes or until the walnuts are toasted golden and the coating is no longer wet. Cool for a few minutes, then slide the paper/nuts off the hot baking sheets onto a cool surface to cool completely (do this quickly before they all stick together). These will keep for a week or so in an airtight container or bag.
Recipe courtesy one of my favourite foodie sites – 101 Cookbooks.