Recipe adapted from 101 Cookbooks and Heidi Swanson
~from Savoring Time in the Kitchen
My Notes: The following is the original recipe from Heidi Swanson. My suggestions are to cut the brown sugar mixture by a third and double or triple the finely chopped rosemary for extra rosemary flavor. The nuts required about 2 minutes longer in the oven for a crunchier nut.
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 trimmed
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.