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Categories:Viewed: 27 - Published at: 2 months ago
Ingredients
- 2 cups walnuts (I used hazelnut halves because I didn't have enough walnuts on hand) or 2 cups hazelnuts (I used hazelnut halves because I didn't have enough walnuts on hand)
- 1 cup unbleached sugar (reduced from 1 1/2 cups)
- 1/2 cup filtered water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 tablespoon dried provence lavender
- 1 teaspoon fresh rosemary leaf, finely minced
Method
- Preheat oven to 350 degrees.
- Spread the walnuts on parchment-lined cookie sheet. Bake 5-10 minutes or until lightly browned. Alternatively, the nuts can be lightly toasted in a skillet on the range.
- In a medium-sized saucepan, combine the sugar, water, cinnamon and salt.
- (After testing this recipe the thought ran through my head of using half of a cinnamon stick. fyi).
- Over medium heat boil the mixture *without* stirring until it reaches 238 degrees (soft-ball stage) on a candy thermometer. Be careful with this step as the sugar syrup is very hot and will burn your skin!
- Remove pan from heat and stir in the lavender, rosemary and walnuts.
- Using a buttered spatula, quickly stir until all nuts are coated.
- Transfer the walnuts to the cookie sheet and spread them singly in an even layer, separating the mixture using the buttered spatula.
- Cool.
- Store in an airtight container or in a Ziploc-type plastic bag in the refrigerator or freezer.
