When someone invites us to join them for Thanksgiving dinner, I like to bring something special. This year I’ve made tasty packages of Candied Walnuts with Lavender and Figs. I’m excited to share my special treats.
The recipe is a variation on one from 101 Cookbooks. I love this recipe because it is easy, flavorful and nutritious. Yes, it does have a whole cup of brown sugar, however the nutrients provided by the walnuts more than make up for the sugar.
Whenever I read a recipe calling for rosemary or mint, I think about using lavender instead. Most times, it works beautifully and adds an exotic taste. So when I read Heidi’s “Brown Sugar Rosemary Walnuts Recipe,” I wanted to try it with lavender. I also thought about substituting dried plums or apricots for dried figs, however I love figs so that is what I used.
For packaging, I dropped by Seattle’s PS-Store to pick up plastic containers, ribbon, labels and stickers. I love the square labels with the colored borders. In the past, when I’ve made gift packets, I’ve struggled with labels. Frequently, labels can be difficult to line up on my printer, and I get frustrated. These worked like a dream. I went to this link to get a template compatible with MS Word. I typed in the text and hit the print button. It all worked the first time. I used a 2” x 2” label. The container was 3” x 3” x 3”. I used a clear round sticker to seal the container, I tied a ribbon around it, tying a bow on top. PS-Stores sell an artificial lavender sprig that looks nice. The lavender sprig looks great on the package.
I cooked up one batch of this recipe yesterday afternoon in about 5 minutes. They baked in the oven for another 25 minutes, and I turned the oven off and just let the nuts dry out a bit more. When they were cool, I created my gifts. I created 5 gift packages.
Candied Walnuts with Lavender and Figs
1 cup brown sugar
2 teaspoons fine grain sea salt
1 teaspoon ground culinary lavender buds*
1/4 cup sesame seeds
2 large egg whites
1 lb cups shelled walnut halves
1/3 cup chopped dried figs, stems trimmed
*What variety works best? I like Royal Velvet; however any English Lavender will be fine.
*How to grind? Use spice grinder, mortar and pestle or a clean coffee bean grinder will work too!
Preheat oven with racks in the center to 300F. Line two baking sheets with parchment paper. Combine brown sugar, salt, lavender and sesame seeds in a small bowl.
In a large bowl whisk the egg whites a bit, just to loosen them up. Add walnuts and figs to 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 the wa;nuts from one another.
Bake for ~25 minutes or until the walnuts turn golden brown and the coating is no longer wet. Turn off your oven and let them dry for 10 minutes. Cool for a few minutes, and 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.
Makes 1 pound of nuts
Prep time: 5 min – Cook time: 25 min