Lavender Macadamia Caramels

Directions

1. 1
   Do ahead (up to three days before, with a minimum of 24 hours for the lavender to infuse the sugar and the cream): Combine sugar and 2 tablespoons lavender in an airtight container. Seal. Pour the cream into a container. Add tea bags and remaining tablespoon of lavender. Seal container with cream and refrigerate.
2. 2
   Butter a 9 x 13 pan, or high rimmed cookie sheet.
3. 3
   Place a mesh colander over a large pot. Sift sugar into the pot. Using the same colander, drain cream into a separate container. Squeeze tea bags into the cream before disposing.
4. 4
   Add butter, syrup, and 1 cup of the cream into the pot. Heat to medium high until boiling rapidly, stirring frequently. Stir in remaining cream.
5. 5
   Heat to 244 F, without stirring. Pour caramel into greased pan. Sprinkle with nuts.
6. 6
   Refrigerate until cool. Once caramel is chilled, cut into small squares and wrap in wax paper.