Brown Sugar Rosemary Walnuts and Cajun Spiced Pecans

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The Twelve Days of Christmas

Something old, something new.


I am always looking for recipes that I can use for entertaining and that will also double for gift giving. Voila, this new recipe I discovered for brown sugar rosemary walnuts and my old tried and true recipe for spicy Cajun pecans. Great to make and have on hand to serve when friends pop in for drinks. A satisfying holiday gift for friends and family. Wrap in cellophane bags or pretty pottery bowls with a colorful and festive bow.

Brown Sugar Rosemary Walnuts

From 101 Cookbooks

1 cup brown sugar or natural cane sugar

2 teaspoons fine grain sea salt

1 teaspoon chopped rosemary leaves

1/4 cup sesame seeds

2 large egg whites

4 cups shelled walnut halves

1/3 cup / 1 1/2 oz, chopped dried figs, stems trimmed

Preheat oven with racks in the center to 300F. Then line two baking sheets with parchment 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 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.


From 101 Cookbooks


Cajun Spiced Pecans

From Susan Spicer, “Crescent City Cooking”


1 TBSP butter

1 C pecan halves

2 TBSP sugar

2 tsp Worcestershire

¼ tsp salt

¼ tsp cayenne


Preheat oven to 325

In a medium skillet melt butter over medium heat. Add pecans and remaining ingredients and toss to coat evenly. Spread pecans on a baking sheet and bake for 7-10 minutes until lightly toasted. Cool completely, then loosen from baking sheet with a metal spatula. Store in airtight tin.




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