Ingredients for Lavender And Rosemary Spiced Walnuts
- Walnut Halves
- ½ cup granulated sugar
- ¼ cup water
- Ground Cinnamon
- Sea Salt
- Lavender Flowers
- Fresh Rosemary Leaf
- Butter
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How to Make Lavender And Rosemary Spiced Walnuts
- Preheat oven to 350°F (175°C).
- Lightly butter a baking sheet and set aside.
- Spread 1 cup of walnuts in a single layer on the prepared baking sheet.
- Bake for 5-7 minutes, stirring halfway through, until lightly browned and fragrant. Remove from oven and set aside to cool.
- In a medium saucepan, combine ½ cup granulated sugar, ¼ cup water, 1 teaspoon ground cinnamon, and a pinch of salt.
- Over medium heat, bring the mixture to a boil, using a candy thermometer to monitor the temperature. Do not stir.
- Once the mixture reaches 238°F (114°C), carefully remove from heat (the syrup will be very hot!).
- Immediately stir in 1 tablespoon dried culinary lavender buds (crushed gently with a mortar and pestle for best results), 1 teaspoon dried rosemary, and the toasted walnuts.
- Stir gently but quickly until all the walnuts are evenly coated with the sugar syrup.
- Transfer the coated walnuts to the buttered baking sheet, spreading them in a single layer and separating them with two buttered forks to prevent sticking.
- Allow the walnuts to cool completely.
- Once cool, store in an airtight container at room temperature or in a heavy-duty freezer bag for longer storage.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
76g
Fat
4g
Carbs
6g
