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.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
bake:
20 mins
total:
35 mins
Servings:
7
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 15x10x1-inch baking pan with foil. Coat foil with nonstick cooking spray; set aside.

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  • 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° 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.

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