Brown Sugar Rosemary Walnuts

Brown Sugar Rosemary Walnuts Recipe

My journey to White Sulphur Springs, West Virginia started with crickets chirping from my cellphone alarm at 4:50 a.m. Getting up that early hurts, but it gave me enough time to catch flights to Roanoke, Virginia via Detroit, and then catch a 90-minute shuttle to The Greenbrier. We arrived just in time for dinner. Have any of you been? This was my second visit (for this), and the place is fascinating - Dorothy Draper interiors, a massive cold war bunker, 4:15 afternoon tea. Activities like: falconry lessons, geocaching, and (no surprise) golf. Someone called it "America's Versailles", which made me laugh. I was there for three days, and thought I'd share some shots I took, along with a recipe for the brown sugar rosemary walnuts I baked for the long travel day.

Brown Sugar Rosemary Walnuts

Brown Sugar Rosemary Walnuts Recipe

Brown Sugar Rosemary Walnuts Recipe

Brown Sugar Rosemary Walnuts Recipe

I think my favorite room (below) at The Greenbrier is just off the main lobby. It gets good light throughout the day, and there is just enough space for a handful of chairs and a proper writing desk. Twin ceramic spaniels keep watch from the mantel beneath a convex circle mirror made of, what appears to be, bronze. I typically see people alone in there, reading a morning paper, or nodding off (in a sea of floral fabric ;) after lunch.

Brown Sugar Rosemary Walnuts Recipe

Brown Sugar Rosemary Walnuts Recipe

Brown Sugar Rosemary Walnuts Recipe

Brown Sugar Rosemary Walnuts Recipe

I spent most of my time at The Greenbrier at the symposium - meaning, in a conference room. Which sounds bad, I know. It sounds even worse when I tell you there was an expansive infinity pool just down the hill. And beautiful weather. But I like this symposium because it's small and I'm able to get to know the other speakers and attendees in a way that isn't possible at larger gatherings. Good smart conversation throughout the day, and I was able to sneak out here and there to explore with my camera. The best part? It's warm at night - and there's just something about sitting out on the terrace late at night with a drink, friends, cicadas singing, and the big moon watching over reminded me of being a teenager again. Minus the clove cigarettes.

Brown Sugar Rosemary Walnuts Recipe

Brown Sugar Rosemary Walnuts Recipe

Brown Sugar Rosemary Walnuts Recipe

Brown Sugar Rosemary Walnuts Recipe

So, I'm back home. But gearing up for another big trip which I'll share with you soon. In the meantime, these walnuts are one of the things I squirreled away in my bag to snack on during the flights. They are brown-sugar coated, tossed with chopped dried figs, sesame seeds, and a good dose of rosemary. The recipe makes a one pound batch, so you'll have plenty to share, or just keep on hand.

Brown Sugar Rosemary Walnuts

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 chopped dried figs, stems trimmed

Preheat oven with racks in the center to 300F / 150C. Then line two baking sheets with parchment paper. In a small bowl, combine the brown sugar, salt, rosemary, and sesame seeds.

Now, 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 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 baggie.

Makes 1 pound of nuts, or 4 medium bags.

Prep time: 5 min - Cook time: 25 min

Welcome!

I send an email roughly once a week, sharing new recipes and cooking inspiration. - xo heidi

Comments

Yum. That sounds great. I having been loving snacking on nuts lately. Thank you.

Bridget

Love how the combination of rosemary and fig sounds with walnuts... looks like a fantastic snack.

And America's Versailles?! You make it sound sooo lovely! And beautiful pictures, to boot.

Amy

I'm getting ready for a quick getaway in a couple of weeks, and I can't wait to make these walnuts. I'm loving the idea of your rosemary/brown sugar combo!

la domestique

Heidi, the symposium sounds like a wonderful experience in a delightful place. And your nut mix will be perfect with my recently home-dried figs for travel snacks during my first European travel adventure in a couple of weeks. As always, thank you.

Pam @ Sticks Forks Fingers

How wonderful! What a wonderful time - and hard to resist munchies.

Belinda @zomppa

I cannot wait to try this!
what a yummy combo.

katharine

Wow, I've been to the Greenbriar many years ago, probably 30 or so. My grandparents took us a couple of times when I was a teenager. Not that great for that age, and ties and jackets required for dinner, but it did have character.

Andrew

I love the Greenbriar and have been there several times, including twice for business meetings.
It has been awhile but the food was always great and the setting is wonderful.
I live too far away now to go.
Glad you enjoyed.

Adele

The walnuts look great; love the addition of rosemary!

My family lives close to White Sulphur Springs, so I can relate to the balmy evenings spent on a terrace. Even though SF is hot now, I still can't help but long for those humid evenings...

katy from Dining with Dusty

Great gift idea. Love toasted nuts.

Laura @ SweetSavoryPlanets

Figs, walnuts, rosemary....oh these sound heavenly.

And you just brought me back a good decade (or two) with the mention of clove cigarettes. Oh, the memories of that scent!

Averie @ Love Veggies and Yoga

What a great flavour combo!

I'm a little confused though - (maybe it was that run at 98deg earlier??) - do you bake the figs in the eggwhite/sugar mixture as well? Anyhoo, I could see this making a delicious bread recipe, too!

HS: Yes Amanda, exactly :)

Amanda@EasyPeasyOrganic

What a fabulous idea to mix in dried figs with candied nuts! Your creativity never ceases to amaze me, Heidi :)

DessertForTwo

These would definitely be more satisfying than the bag of gummi bears I seem to eat everyday here in Zürich (those little Haribo bears are addictive). Just a curiosity question, because I imagine the outcome would be slightly different - did you elect to use brown sugar or natural cane sugar?

And didn't Marie Antoinette have spaniels? If so then those puppies on the mantle must be the Greenbrier's attempt at mimicking the scenery at Versailles. But was their cake?

talley

My boyfriend loves wlanuts, so I'm going to make these for his Christmas stocking.

Gary @ The Greedy Fork

Nice photos. What camera are you using?
Sobe novi sad

Sobe novi sad

Delicious biscuits to have around while travelling, I envy you guys who can pack+bake before a trip...every time I tried to do so I ended up with burnt goods or a messed up baggage!
anyway, since I don't have to travel I have no excuse, just need to buy figs!

Roberta

It's great to have something like this on hand, especially when you're travelling.

Beautiful pictures as well, so evocative.

Kathryn

Love this idea for kicking up a simple snack!

Blog is the New Black

Some stunning pics here, thanks for sharing your experience with us.

Neil | Butterfield

Oh these sound like such a perfect snack!

Simply Life

These sound super yummy. Love them!

Katrina @ Warm Vanilla Sugar

yeah, these sound great and pretty novel kind of a snack. So other people used to smoke those clove cigarettes too? ; )

adam and theresa

Last year, before Christmas, I made something similar with orange zest. I forgot the important part though, to separate them, in one single layer. The stuck together, but they were delicious anyway. I still think walnuts and orange go really well together, but adding some thyme, instead of the rosemary might make a great difference, taste wise. Thanks for the continuous inspiration!

Lena

'Minus the clove cigarettes'.... that made me laugh! I thought that was only something NZ & Australian teenagers got into when someone arrived home from holidaying in Bali ;-) hehe
I love those warm nights too.

emm

i love the "Good Ship Lollipop" photo - it looks so classic!

Heather (Heather's Dish)

I'm actually originally from around Roanoke, VA and have been to the Greenbrier. It is definitely a fascinating place and lovely. I loved touring the bunker and the hotel itself is a beautiful piece of history. Your pictures are fantastic and really do a great job of showing the place off! plus those walnuts sound scrumptious!

The Sweet Cupcaker

What a great combination of flavors! I'll have to start searching for dried figs.

Amanda : Grace & Gusto

As a mid-Atlantic girl, I have been to the Greenbrier and share your fascination...mostly, though, I'm still laughing about the clove cigarettes comment. Love your candor, Heidi.

Sarah

These look absolutely fabulous! I bet they are amazing on a salad.

Rachel @ Not Rachael Ray

I love adding herbs to sweet flavours. I think it really elevates the food and almost makes it luxurious.

Samantha @ Bikini Birthday

I can practically smell them toasting away in the oven. Thank you for another lovely recipe - these will be perfect for a hiking/camping trip I'm planning for my family! {The clove cigarette comment has me smiling, too . . . ahhh, the heady magic of nostalgia}

Monika {windycityvegan}

The Greenbrier sounds like a great place for a conference. And these nuts look perfect for taking on a long flight.

sally

I wonder if you could do this minus the eggs...maybe use a melted butter-alternative product?

cathy

Great flight snack! I never would have thought to pair up rosemary and brown sugar before. :), Miriam@Meatless Meals For Meat Eaters

Miriam@Meatless Meals For Meat Eaters

Breathtaking photography, as always. Rosemary adds an unspeakable deliciousness to nuts. Wonderful recipe!

Kelly at Inspired Edibles

Sounds awesome! I'm from WV and I get so proud when I hear people say good things about it. Too often people are knockin' it when they haven't even been there. These walnuts look delish!

Maya

Loved your photography of the Greenbrier! I've never been but it looks beautiful. And those walnuts are the perfect travel snack - I just got back from a very long flight from Paris and I wish I had those with me on the plane!

Anjali Shah @ The Picky Eater

Such a neat idea for a plane snack, I always carry my own goodies too since finding anything healthy is usually impossible in an airport, but this nuts sure beat my organic granola bars out of a box.

Paolita@BerryHaute

these do sound like the perfect travel snack.

i love the greenbrier! i live not far from there - it's beautiful here.

brandi

It sounds like you had a lovely trip -- looks like such a quirky, magical place! What a great idea for a transportable snack, too -- DEFINITELY beats those airplane snacks they don't give you anymore :)

Kathryn | Dramatic Pancake

LOVED seeing your pictures! I went to the Greenbrier with my parents when I was 6 years old. It was a special trip because my brothers didn't come along. That place was pure magic as a kid! One morning we woke up to the smell of chocolate and we found out that our room was right next to the kitchen where they made all the in house chocolates. Heaven! We got a little tour and they let us make a few.

I also had my first buckwheat pancake there, and loved it. That carpet with the leaves brought back the most vivid memory of my dad looking for his tie for his conference.

The indoor bowling alley & movie theater was pretty AWESOME too. Thanks for the trip down memory lane!

tracy

I also want to thank you for the continuing inspiration. I dont have walnuts in the house, but I do have almonds. I also dont have dried figs (not yet, anyway, though I'm going to perhaps attempt to dry some of the fresh ones just starting ripen on the tree in the backyard), but I do have dates. Maybe I can make some switcheroos? I will definitely keep the rosemary though!

Jennifer @ Raisin Questions

Ooo interesting combination!

greenthyme

I'm waiting for autumn. Those wonderful walnuts should call him here.

Lucia

Everything looks so beautiful Heidi - and am intrigued by the flavour combination! x

HS: Looking forward to seeing you soon Keiko!

keiko

I really like the idea of using rosemary in sweet recipes. Actually I really like the idea of using rosemary in EVERYTHING. Thanks

Camille

How is this recipe tagged? Can I sustitute pecans or cashews and still have it go well with the Rosemary, or is there a better recipe for those nuts? Thank you!

HS: Feel free to swap - either would be great.

Tiffane

My heart sank when I read the 2 egg white requirement. I am allergic to eggs - especially egg whites - raw or cooked. I understand the egg whites are the binder. Is there something else I could use?

HS: You could do a skillet version with sugar and spices - minus the egg. Different, but still tasty.

Joy

may i use something else in place of the egg whites? melted coconut oil perhaps? looking forward to trying these... for some unknown readon, i have an unGodly number of dried figs in the pantry!!

Julia

How wonderful! I grew up in West Virginia and live in California now. I love the Greenbrier and the Dorothy Draper interiors. It must have been beautiful this time of year.
Thanks so much for your lovely website and continued inspiration. I always look forward to reading your posts.

jane

Thank you Heidi for the trip back in time that I lived up in the Blue Ridge Mountains but am now back home on the East Coast almost to Canadian Maritimes. Your recipies all inspire me. This one, I will need to swap out a different nut, I think pecans. Sounds lovely don't you think? All of your goodies are wonderful. This one is going to make me a wee bit more round in the middle :-)


HS: I think pecans would make a wonderful swap!

Beverly Jane

I love how you put dry fruit in this recipe. We loved candied nuts but haven't ever added dried fruit before.

Love the photos from your trip too!

Kimi @ The Nourishing Gourmet

Oh, this looks delicious. I very much like the taste of rosemary, also in cakes. Good idea to combine it with nuts. Looking forward to reading about your next travel experience.

Lemon

Just curious dried or fresh rosemary? My rosemary plant s going bonkers and loving the cool autumn weather here in the foothills of Maryland.

HS: Whatever you have Mia - fresh if you have it. Mine was actually making the move in the dried direction - out on my counter so long.

Mia

I too have been to the Greenbriar! It is a favorite family get-away location inherited from my husband's step-mother. In fact, I'm off there in a few weeks myself. Perhaps I'll make these wonderful looking walnuts for our trip!

Elizabeth (Foodie, Formerly Fat)

These would be divine in salad with blue cheese and pears. I'm making them this weekend - thanks for sharing your recipe!

Emily

This sounds lovely; I make a very similar recipe using cashews and it's fabulous atop grilled veggies and eaten alone as a snack.
Love it, Heidi!

The Healthy Apple

I don't have any figs, fresh or dried, right now, but I do have dried apples, dried pears and dried currants (all home-dehydrated). I'll be trying this as soon as the new walnut crop comes in, which should be soon in Berkeley.

Now, Heidi, c'mon: what else did you take on the plane with you to eat? It would make a fabulous blog post.

Sharyn Dimmick

I have many fond memories of The Greenbrier as a little girl. We went there back in it's heyday in the 60's! I loved high tea in the afternoons and vivid memories of the swimming pool the grounds and our massive suite that we were given my accident. I need to go back, thanks for the photos.

HS: Loving the old Greenbrier stories :)

Wendy

Saw this recipe just in time to bring with some chevre and WA State Cabernet for a 40th bday party tonight. Tied my party favors together with perfection. Phew. Thx again!

HS: Happy to help Gretchen. Enjoy the party :)

Gretchen

i really love the way you take photographs. the cellophane and string is just so charming. love it.

http://missnutmeg.blogspot.com/

neha

That looks so yummy. Do you think either beaten flaxseed or No Egg would take the place of eggs?
Seems like a few of us are egg free.

HS: Let me know if any of you give this a go - if it works well I can tack on a note to the recipe.

sharon

These would be just perfect to have a big batch on hand to give away as last minute hostess gifts this winter. Gorgeous whole foods are the best gift!

Desiree

Beautiful photos! I especially like the second picture after "clove cigarettes", with the window pane and the outdoor view, what gorgeous sunlight!

Jane

holiday gifts!!!
thank you so much for inspiring me in the kitchen.
your blog is like a deep exhale and your books are fantastic. the fact that everything i have made so far has been delicious is icing on the cake.
many thanks for all the beauty


HS: Thanks Julie :)

julie

This recipe includes three of my absolute favourite ingredients: rosemary, walnuts and (dried) figs. Can't wait to try it!

Next week I fly to India which includes a rather undesirable five hour layover in Istanbul followed by a 4am arrival time. However, I will certainly have a bag of these rosemary walnuts in my carry-on to snack on.

HS: Safe travels Sasha.

Sasha

You caught the elegance of The Greenbrier with your camera and your pen, Heidi.
And you've made me want to make an autumn batch of Brown Sugar Rosemary Walnuts!
It was a joy to see you in the hallowed halls of The Greenbrier....


HS: Thank you Toni for including me. It was a particularly great/inspiring group of people.

Antonia Allegra

Heidi! Wonderful photos...so nice to relive that week for a moment. Glad that you made it home safely (phew, it seemed like a long haul on the way home). It was so great chatting with you at Greenbrier. Let's have a fall pie date soon?


HS: I would LOVE that Megan. So happy we had a chance to hang out in West Va :)

Megan Gordon

I just finished making these. I didn't have dried figs but I do have plenty of rosemary in the garden. Very good. When I told my husband they were cooled off enough, he said, "I know, I already at a bunch of them."

auntienene

Beautiful, beautiful photos. What a talent! Tell me, what camera did you use to take those above? Any special treatment to the resulting images, or is it just the setting you've used?

Milly

Will definitely have to try this one with the Walnuts from my mums Walnut Farm... we are always looking for new things to make with them. Thanks! Prue

The Culinary Library

I love Greenbriar! It's been about 22 years since I've been there, but I still remember what a beautiful place it is. Thanks for sharing the beautiful pictures!

Melissa

Definitely now on my "to make" list and most likely also my "to gift" list... Yum!

Stephanie

sounds like three days well spent, in wonderful company, and fantastic surroundings!

these walnuts remind me of sahale snacks, those addictive sweet/spicy coated nuts out of Issaquah. perfect plane food, or really, anytime snacks.

molly

My aunt made me something similar to this but with almond. There were delicious! Cant wait to try this recipe!

Karl

We live a couple of hours away from the Greenbriar and go there for R&R and love that a native West Virginian now owns it. I've heard the casino is bringing in new blood but I don't gamble so it's a moot point for me.
The recipe looks delicious and I'm planning my recipes, now, for Christmas.

Sandra

perfect timing yet again. I'm making some appetizers/finger foods for an art show opening reception and these sound like a great new variation on spiced nuts (getting tired of my current cumin/cinnamon/turmeric version). I make things like this all the time using a neutral oil and they come out fine. Will be doing the same for these to make them vegan so I'll let you know how it goes. BTW, your "Easy Little Bread" recipe has become a recurring standard for all the events for which I cook.


HS: Thanks Pam - tell me more about your cinnamon/turmeric version! Sounds great

Pam

FABULOUS recipe! I'm sorry you didn't get more time off this trip...but here's hoping the next one is more about relaxing!

Ann

Making this right now .. house smells heavenly! Thanks for a delightful recipe Heidi!

Sneh | Cook Republic

Heidi,
The tastiest nuts ever. I loved them with my coffee, and in the evening they were so good with a glass of red wine. Thank you.

HS: Thanks M - excited to start planning for our MV adventure :).

Malinda

Heidi-
Thank you for such awesome recipes. I just taught myself to cook this year and I have mainly been cooking from your recipes on this blog and they have really helped me learn different techniques and such. I just cooked my first lasagna last night using your thousand layer lasagna recipe and it turned out amazing! I love your quesadilla recipe; I cook it almost every day for breakfast!

Alison

These sound like such an elegant snack! I bet it was delicious and much better than those stale snack bags of nuts you can buy at the airport. Will have to give them a try soon!

The Undercover Cook

Yay! The Greenbrier is right in my backyard! Lovely post! The recipe looks great, too. Combines 3 things I love!

Jennelle

While I'll pass on taking out a loan to stay at the Greenbrier, I will definitely try this recipe!

Steve B

I love to give nuts as holiday gifts, and these sound like a terrific option for the upcoming season. The Greenbrier looks lovely, but whoever it was that compared it to Versailles, has obviously never been to the famed, French Chateau.

Oui, Chef

Heidi,

These look delicious and seem to be a great alternative to store bought sweetened nuts. Thank you!

Lauren

I might even be tempted to fly if I had those in my bag...lol...

Rocky Mountain Woman

Hi Heidi -

I'm sorry for the inappropriately placed comment, but I can't seem to comment on the Easy Little Bread page. I felt I had to tell you, though, that that lovely bread recipe is *so* easy that even someone home recovering from a concussion can make it. Said person shall remain nameless, of course. I didn't catch the part about not using whole wheat pastry flour until later, but mine turned out fine anyway. It is so simple and comforting. I ate almost a half a loaf almost immediately. I mean, a person who shall remain nameless did. Thanks so much for all of the wonderful recipes you share all the time - I love them.

HS: Oooh. Get better soon!

Erin

Heidi: The recipe I've been doing is simply equal parts turmeric, cinnamon, cumin (I toast and grind my own seeds) and salt (x2). I tend to go a little light on the turmeric and a little heavy on the cumin.

here's the original recipe:
http://thevegantummy.blogspot.com/2010/12/napa-valley-spiced-almonds.html I tend to use more spice than what is called for and prefer a neutral oil.

I like making this with seeds: sunflower, pumpkin, etc. Though if you do this it takes more spice than for the almonds.

It's a great recipe because it avoids many allergies/dietary restrictions. Makes an awesome topper for hummus, too.

Pam

Hi Heidi, I just wanted to say that I've been reading your site for a few years, and your recipes, writing, and photography are an inspiration, especially for a new(ish) home cook and aspiring writer. Thank you.

Juls

I'm guessing that you were at the food writers' gathering at The Greenbriar. I've been and had a similar response to that other-world spot.. Julia Child and Ann Willan were there. Is Ann still ensconced ? And Toni Allegra? If so, please give her my love. My first experience with what was called a workshop (before symposium) was at Beringer Winery in St. Helena.

Nancy Hanst

Ooo interesting combination!

Sex Culture

What a great recipe, i was just thinking what to bring as a gift to rosh hashana to our host.
i think that a big beautiful glass bowl full with those almonds will be very much appreciated.
Thanks.

RINAT

I so love the packaging! It's mouth-watering! Aside from the fact that walnuts are healthy nuts, it gives me an idea on what I can prepare as a Christmas present. Thanks for the idea!

Water Filter System | Acey

I've been looking for more ways to use my garden's rosemary before it freezes! I bet the rosemary balances out the sweetness of the sugar perfectly. Can't wait to make these!

liz

Such a beautiful place! And a delicious sounding recipe. I can't wait to give these a try, I've been looking for a new way to spice up nuts.

Erica

These are superb! Quick and easy, though I had to add about 5 minutes more to the given baking time. Only thing I would do, second time around, is to increase the fresh-chopped rosemary so that it becomes a little more than just a hint. Anyway, the end result was crispy and — surprisingly! -- light as a feather, almost meringue-like, because of the egg whites. I’m no Martha Stewart, but for a friend’s birthday present, I printed a circular label in an elegant font that read, “Brown Sugar Rosemary Walnuts Handcrafted for (her name).” I scalloped the label edge with a pair of craft scissors, adhered the label to the lid front of an empty cookie tin I had, and nestled in the Ziploc bag of walnuts. Worked a treat!

lalf

Small world. I'd just been thinking of Laurie Colwin's recipe for Rosemary Walnuts (in her More Home Cooking--do you know it?) and those wonderful sweet & spicy pecans they make down in Charleston, South Carolina. Combined the two last Saturday (replacing Colwin's walnuts with Charleston's pecans, and the rosemary with cinnamon & cayenne). Then I read your recipe for Brown Sugar Rosemary Walnuts, which seemed to combine the two in still another way! Love the addition of sesame seeds & dried figs. Thanks!

Ina Lipkowitz

Oh, Ina. Laurie Colwin's "Home Cooking" and "More Home Cooking" are two of my favorite books, I have several copies of each so I can lend them out. I love her down-to-earth attitude. Those essays are just so delightful. To those who haven't read them, they are collections of essays Colwin wrote for Gourmet magazine, with some recipes tucked into the memoirs. You will make yourself happy if you seek them out!

Alison

These things look fantastic! My mother has been feeling a little down off and on this past week, since the anniversary of my father passing away is getting close. I think I will make her a batch and take her to a nice bookstore in a few days. Thanks for sharing!

Tempy

WALNUTS & figs - gorgeous... rarely see a walnut recipe as a snack like this... can't wait to give this recipe a whirl. Grazie mille!! Claudine

gluten free gift

Delectable! I just made these, and the heady fragrance of fresh rosemary and roasted nuts fills my house as I type. I took Laif's advice and upped the rosemary (could the recipe have meant 1 T rather than 1 t?) and used dates instead of figs. Too delicious! Thanks, Heidi!

Beth

The walnuts look amazing, they are now on my must try list. Thanks for the photo tour also. Great pics:-)

Kathiey

What a wonderful recipe showcasing figs! We grow wonderful dark figs in my homeland, Turkey, and dry them to eat when not in season, what a treat. I posted an easy and delicious baked figs recipe on my blog, www.ozlemsturkishtable.com, if you're interested.
many thanks for sharing:)
Ozlem

Ozlem Warren

We were at the Greenbrier 11 months ago, and loved it. You step back into a time of sophisticated elegance.

joe in chicago

Nice write up with a twist in the recipe of brown sugar rosemary walnuts. I have always found rosemary to be overpowering for some reasons. Your recipe has made to reconsider it. Lovely walnuts, perfect snack for the evening. Hope your symposium was awesome. Have a nice weekend! Happy to have found your fab space.

http://sanscurryhouse.blogspot.com

San

Hey Heidi,

Loooongtime fan, first time commenter: I subscribe via email but for some reason have missed the past four posts-- do you know if anyone else has been having this problem? I have tried re-subscribing, having your posts sent to my "junk" email address, all to no effect.

And....I just want to say that every single one of your recipes that I have made over the past few years that I have been reading your beautiful blog has turned out absolutely incredible. I love your use of real, whole, natural, seasonal foods and the diversity of your recipes, especially the simple ones made from staples that are tweaked ever so slightly to make them out-of-this-world.


HS: Oh no - I'm sorry Emma. I just re-added your email address to the list. Let me know if you don't get something in the next few days. Fingers crossed. :/

Emma

I would love to attend the symposium at the Greenbriar some day. Your photos are lovely, and the walnuts sound divine :)

Winnie

I've made rosemary walnuts many times, but never with figs. LOVE THIS.

angela@spinachtiger

Those sound delicious! And I love the vintage looking photographs. I always forget how beautiful a low contrast image can be.

Frankie

Thanks for the treats. Looks yum. I like to have this walnut at home.

Calypso Bay

They are my oven right now, and the smell and look delicious! I'm thinking about drizzling melted chocolate over half... Yum :)

Kbmb

i used to drive through white sulfur springs on my way to-and-from school (home was cincinnati, and college was sweet briar)... it's such a gorgeous area, i always loved driving through the mountains there!

threeblondesandatomas

What a gorgeous house!

Joy

Just took them out of the oven. I probably should have waited for them to cool before I tried a few-but I couldn't. Absolutely delicious! Because I'm a vegan, I used egg replacer and it worked out fine. Have pined to Pinterest. Thanks!

HS: :) Thanks for reporting back Andrea.I'll look for you on Pinterest.

Andrea

I made this recipe last night. It didn't disappoint .
What a delicious snack. I didn't have the dried figs on hand so substituted dried apricots AND cherries. Beautiful as well. Another big thank you heidi. You really get my kitchen creative juices flowing!

Shay

I made these this morning, they are delicious. Thanks!

Darcee

XoXO! I lived in White Sulphur Springs for a few years in grade school and the Greenbrier has always represented a place of glamour and mystery! From Sunday dinners at the Greenbrier to church potlucks, collecting chestnuts on the fish hatchery grounds, and late summer dill gone to seed in my mother's garden, many of my earliest and most vivid food memories come from this sweet little town. Thanks for the reminder!

beevee

Hi Heidi,
Tried this yesterday and had some problems, can you diagnose? Didn't have parchment so used wax paper - OK that mistake I could see. But the mixture of sugar and spices melted off the nuts making almost a "walnut brittle" blob.

Anyone else have this issue?

Thanks! Love everything else I have tried!

Martha Schaefer

take me off your list

paul

Looking forward to trying this one. Have you ever washed the walnuts in water to rid them of the sometimes bitter taste? Read the tip in BHG mag. I tried it and the water was cloudy as I swished the nuts around quickly; drained them in a colander 'til pretty dry. I guess it washes away the dust from processing. I'd never done it before--they look brighter and absolutely no bitterness. Thanks for all your gems (photos & pix).

Bev

These look totally gorgeous! I love walnuts... I will definitely be making these this week.

Your photographs are beautiful too x

Clementine

Hey, you have a great blog here! I'm definitely going to bookmark you! Can't wait to try your recipe!

I have a Free Coupons site/blog.

It pretty much covers coupon related stuff.

Come and check it out if you get time

Extreme Coupon Guy

so nice and testy.

biberjstin

Wow, these look fabulous, perfect nibbles for an autumnal party - thanks for the recipe!

www.TheVegSpace.wordpress.com

TheVegSpace

made a batch of these, they were delicious. I didn't have sesame seeds or figs but they turned out great anyway. People, do not skip the parchment paper! I think the little crumbs will be delicious over fall salads.

karin

This looks so creative, classy, and not-to-forget delicious! Thanks for sharing.

Katie @ BloomEveryday

Love this formula - use mixed nuts - cashews, walnuts, almonds and pecans. Also add 1/4 tsp cayenne pepper, 1/4 tsp cumin, 1/8 tsp paprika and garlic. After I take them out, I mix in dried cranberries. Great gift in bags or small jars for xmas

Fran Dowling

I have some long plane rides coming up, and was wondering if you had other ideas for travel friendly food. I'm usually not satisfied with the price and quality of what's available in airports.

Thanks.

Aaron

I've been meaning to comment here for awhile, always lots of goodies! I'm always looking for nibbles and these sound delicious and really unusual. Cheers x

Tarn

I love all three ingredients a lot. I'm so glad you put them together. Have to bake them soon.

Shaheen

I made these a couple of days ago and they are awesome! They're saltier than I imagined, but it was a pleasant surprise. It makes it easier to eat a lot in one sitting ^_^

Jessi

Just made these tonight for cocktails tomorrow night. Of course I couldn't resist a taste or two. Yum!

mngirlinthesouth

These were delicious, but I made a slight modification. I was making treats for some vegan friends so I made a simple syrup using the 1 cup of brown sugar. Then I toasted the walnuts and the sesame seeds in the oven and, while they were still hot, I mixed in all the remaining ingredients and poured the syrup over the whole thing. Then I just made sure to stir them occasionally while they cooled. They turned out great (though they clumped together a bit) and my vegan-bros loved them!

Brie

I'm always looking for yummy (and healthy) snacks to take on the plane or road trips! I'll be trying these out on my next flight. Thanks for sharing!

Julie

I just made some maple chili pecans for my mother who's got a fetish for such things. Using the egg white is pure genius....! Can't wait to try the recipe properly for myself; I love walnuts

Hope you're having a good time in London.

Tisiphone

the post before should have started off by saying, that I'd been looking for a pecan recipe for a while and then read your rosemary walnuts recipe. So I adapted it for my mother's gift and now can't wait to try it as you wrote it for myself!!!

(in case anyone is interested, I used 2 cups pecans, 1/4 cup toasted sesame seeds, 1/2 cup maple syrup, 1 large egg white, 1 tsp fleur de sel & 1tsp cayenne. I beat the egg white a little more than Heidi suggests to compensate for the added liquid of the maple syrup, and added the syrup before the nuts & then followed Heidi's instructions. .)

Tisiphone

You really need to include the word "addictive" somewhere in your description of these nuts! Took them into work and had people stopping by for days afterward asking if I have more. When my husband tasted them (warm, of course) he exclaimed "Oooo, tastes like Christmas."

I used your base recipe to make some hazelnuts, too. 1/2 reg. sugar, 1/2 brown sugar, cinnamon, allspice, clove, nutmeg, whiff of cardamom, salt and ancho chili powder. Delicious.

Amy

rosemary and brown butter?? two most beauties in edibles and its a genius combo!! x

Aubrey Devin

I have always wanted to see Greenbrier. This recipe is simply divine!

Nettie Moore

Those look amazing; I'm a foodie, can tell by what you used they'll be awesome :)

Deborah Peters

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