Spiced Lavender Walnuts

Name: Spiced Lavender Walnuts
Ingredients: 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); 1/2 cup filtered water; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 tablespoon dried provence lavender; 1 teaspoon fresh rosemary leaf, finely minced

7 ingredients

10 steps

Ingredients

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)
1/2 cup filtered water
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 tablespoon dried provence lavender
1 teaspoon fresh rosemary leaf, finely minced

Directions

1

Preheat oven to 350 degrees.
2

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.
3

In a medium-sized saucepan, combine the sugar, water, cinnamon and salt.
4

(After testing this recipe the thought ran through my head of using half of a cinnamon stick. fyi).
5

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!
6

Remove pan from heat and stir in the lavender, rosemary and walnuts.
7

Using a buttered spatula, quickly stir until all nuts are coated.
8

Transfer the walnuts to the cookie sheet and spread them singly in an even layer, separating the mixture using the buttered spatula.
9

Cool.
10

Store in an airtight container or in a Ziploc-type plastic bag in the refrigerator or freezer.