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.

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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

462 calories; 37 g total fat; 3.5 g saturated fat; 27 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 292 mg sodium. 270 mg potassium; 30 g carbohydrates; 4 g fiber; 23 g sugar; 9.3 g protein; 0 g trans fatty acid; 23 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 57 mcg folate; 0 mcg vitamin b12; 64 mg calcium; 2 mg iron;

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