Spiced nuts, whether they are walnuts, pecans or in a mix with other nuts are always good for appetizers or to dress up salads. I have a number of recipes that I have already posted and this one is adapted from Midwest Living. These have such a nice, mild floral taste – just delicious!
Lavender and Rosemary Scented Walnuts
- 4 tsp. dried lavender buds
- 1 tsp. dried rosemary
- 3/4 cup sugar
- 1 tsp. kosher or sea salt (I used kosher)
- 1/2 tsp. cinnamon
- 1 egg white
- 1 tbsp. water
- 4 cups walnut halves and pieces (about 1 lb.)
Line a baking sheet with foil and spray with a nonstick spray. Grind the lavender, rosemary and 1/4 cup sugar together. I have a spice grinder I use only for my herbs, especially lavender. Combine this with the rest of the sugar (1/2 cup), salt and cinnamon.
In a large bowl, with an electric mixer, beat the egg white and water until stiff peaks form. Add the nuts and coat thoroughly. Sprinkle with the sugar mixture and mix well.
Spread nuts on prepared baking sheet and bake in a 325° F oven for 10 minutes. Stir and turn the nuts and bake 10 minutes more. Remove and cool separating the nuts more so they do not stick together. You can store these for 2 weeks in a covered container or freeze.
Recipe by cookingwithauntjuju.com