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

Oatmeal Muffins with Raisins, Dates, and Walnuts

Feel free to switch out the walnuts for pecans, the raisins for cranberries or candied ginger, and so on.
Ingredients

* 1 cup of rolled oats
* 1 cup of all-purpose flour
* 1/2 cup brown sugar, packed
* 1/2 teaspoon of salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon of cinnamon
* 1/4 cup of finely chopped walnuts, toasted
* 1/3 cup of raisins
* 1/3 cup of chopped dates
* 1 stick of butter, melted and cooled
* 1 cup of buttermilk
* 1/2 teaspoon vanilla extract
* 1 large egg, beaten

Method

1 Preheat the oven to 400°F and grease a twelve-slot muffin tin or line the slots with paper baking cups.

2 Mix together the rolled oats, flour, brown sugar, salt, baking soda, baking powder, walnuts, dates, and raisins. In a separate bowl mix together the buttermilk, egg, vanilla extract, and butter.

3 Pour the wet ingredients into the dry mixture and stir together. Be sure not to over-stir as that will cause the muffins to develop too many gluten bonds. It should be thick and gloppy. About 10 seconds of stirring should do; just enough to barely bring the ingredients together. Scoop into prepared muffin tray and bake for 20 minutes or until a toothpick comes out clean. Cool in the tray for a minute or two before transferring to a wire rack to cool completely.

Makes 12 muffins