Spiced Lavender Walnuts

Recipe by COOKGIRl
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READY IN: 20mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups walnuts (I used hazelnut halves because I didn't have enough walnuts on hand) or 2 cups hazelnuts (I used hazelnut halves because I didn't have enough walnuts on hand)
  • 1
    cup unbleached sugar (reduced from 1 1/2 cups)
  • 12
    cup filtered water
  • 1
    teaspoon ground cinnamon
  • 12
    teaspoon salt
  • 1
    tablespoon dried provence lavender
  • 1
    teaspoon fresh rosemary leaf, finely minced
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Spread the walnuts on parchment-lined cookie sheet. Bake 5-10 minutes or until lightly browned. Alternatively, the nuts can be lightly toasted in a skillet on the range.
  • In a medium-sized saucepan, combine the sugar, water, cinnamon and salt.
  • (After testing this recipe the thought ran through my head of using half of a cinnamon stick. fyi).
  • Over medium heat boil the mixture *without* stirring until it reaches 238 degrees (soft-ball stage) on a candy thermometer. Be careful with this step as the sugar syrup is very hot and will burn your skin!
  • Remove pan from heat and stir in the lavender, rosemary and walnuts.
  • Using a buttered spatula, quickly stir until all nuts are coated.
  • Transfer the walnuts to the cookie sheet and spread them singly in an even layer, separating the mixture using the buttered spatula.
  • Cool.
  • Store in an airtight container or in a Ziploc-type plastic bag in the refrigerator or freezer.
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