Spiced Lavender Walnuts

1. 1

   Preheat oven to 350 degrees.

2. 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. 3

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

4. 4

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

5. 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. 6

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

7. 7

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

8. 8

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

9. 9

   Cool.

10. 10

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

No additional tips available.