Lavender, Rosemary and Cinnamon Candied Walnuts

This is such an easy and good recipe.  I made it a couple of years ago and promptly forgot all  about it, until today.  Both the Spanish and French lavender are blooming all over my neighborhood with the English  lavender not far behind.  On a walk this morning I was thinking about simple recipes using lavender and remembered this one.  I use dried lavender in my cooking all year round, I love the way it smells, just a hint of lavender is a wonderful addition to savory foods as well as desserts. I added finely chopped fresh rosemary which just finished blooming outside my front door and a little ground cinnamon to add some spice.

 

Ingredients and Directions for Lavender, Rosemary and Cinnamon Spiced Walnuts

2 cups walnut halves

1 tablespoon unsalted butter

1&1/2 cups sugar

1/2 water

1 teaspoon sea salt

1 rounded teaspoon ground cinnamon

1 rounded tablespoon dried lavender, culinary lavender can be purchased in the bulk section of Whole Foods

1 rounded teaspoon fresh rosemary, finely chopped

Preheat the oven to 350F

Toast the walnuts in the oven on a large rimmed baking sheet for about 8-10 minutes, until slightly browned.  Pull the walnuts out of the oven and add the butter, stir with a large rubber spatula coating both the walnuts and the pan.  Set aside on top of the stove.

Place the lavender in a mortal and pestle to give it a good crush to release the essential oils.  This also releases some of the lavender flowers from the buds which is pretty in the finished candied walnuts.

In a medium saucepan combine the sugar and water, bring to a boil without stirring.  Over a medium high heat continue boiling until the mixture reads 238F on a candy thermometer, this is the soft ball stage.   Remove from the heat and carefully stir in the lavender, rosemary, cinnamon and salt, making sure it's well mixed.  Again carefully pour the hot syrup over the walnuts and stir until you've coated all the nuts.  Be careful not to take the syrup over 238F or it will clump on the walnuts and not coat them.  Some of the walnuts will stick together, those are the really good ones!

Let the nuts cool before serving or store in an airtight container.  Warning these are addictive!