- Makes: 7 to 8 servings
- Yield: 5 cups
- Prep 15 mins
- Bake 20 mins
Rosemary and lavender flavor these crunchy sweet-and-salty walnuts. It's an addictive twist on the usual cocktail nut mix for a party, and tucked in a paper cone or bag, they make a great gift idea, too. The recipe comes from Willowfield Lavender Farm in Mooresville, Indiana.
Nonstick cooking spray
dried lavender buds
kosher salt or sea salt
walnut halves or pieces (about 1 pound)
- Line a 15x10x1-inch baking pan with foil. Coat foil with nonstick cooking spray; set aside.
- In a spice grinder, coffee grinder or small food processor, combine lavender and rosemary. Cover; grind or process to a fine powder. In a small mixing bowl, combine lavender mixture, sugar, salt and cinnamon. Set aside.
- In a large bowl, beat egg white and the water with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Add nuts; toss to coat. Sprinkle sugar mixture over walnuts; toss to coat.
- Spread nuts in prepared baking pan. Bake in a 325 degrees oven 10 minutes. Stir, separating any nuts that are stuck together. Bake for 10 minutes more. Transfer the foil with the nuts to a wire rack to cool. Break into pieces. Store in airtight container for up to 2 weeks or freeze for longer storage.
(Lavender-Spiced Walnuts)Servings Per Recipe 7, Riboflavin (mg) 0, Folate (µg) 57, Polyunsaturated fat (g) 27, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Niacin (mg) 1, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 30, pro. (g) 9, calcium (mg) 64, vit. A (IU) 23, cal. (kcal) 462, iron (mg) 2, fiber (g) 4, sodium (mg) 292, sugar (g) 23, Potassium (mg) 270, sat. fat (g) 4, Mark as Free Exchange () 0, Fat, total (g) 37, vit. C (mg) 1, chol. (mg) 0, Thiamin (mg) 0