Author Notes: These TSA approved nuggets will satisfy all travelers, young and old. These sweet and savory, soft and crunchy treats are always in my travel bag whether flying, on a long roadie, or even when we go camping. I've written down the basic ingredients and method, but these are also great with a chunk of a nice salty cheese (I love roquefort) shoved inside if you are just packing for an afternoon picnic and can keep them cool for a few hours. If you make the basic version, they will keep well for weeks in an air-tight container, and are also great to keep around the house to nibble with an afternoon cup of tea, or for the kids as an after school snack. Cheers - S - Oui, Chef
Makes as many as you want
- Dried Turkish, or domestic Calmyrna Figs
- Walnut halves, roasted
- Anise seeds
- Roquefort cheese (optional)
- Lightly toast the anise seeds in a small pan over medium heat until just fragrant. If your walnuts are raw, roast them on a cookie sheet in a 350℉ for about 8 minutes.
- Cut the hard stem from the top of the figs and discard. Slice each fig almost through along the horizontal "waist" of the fruit and open the fig to accept the anise seeds and a piece of walnut (and cheese, if using).
- Sprinkle a pinch of anise seeds inside the fig, top with a piece of walnut, and then close the hinged top of the fig back over the filling, pressing to make sure all your goodies stay intact. That's it!
- This recipe was entered in the contest for Your Best Road Trip Snack
- This recipe was entered in the contest for Your Best Open House Dish