Lavenderandrosemaryspicedwalnuts Recipes

LAVENDER AND ROSEMARY SPICED WALNUTS

Lavender and Rosemary Spiced Walnuts image

Lavender and Rosemary Spiced Walnuts are great sprinkled in salads, as cake or cookie decorations, or served as a healthy appetizer or snack. Would make a delightful hostess gift, presented in a tin and tied with a pretty lavender ribbon. From Sharon Shipley's Lavender Cookbook.

Provided by BecR2400

Categories Dessert

Time 15m

Yield 2 cups of Lavender Spiced Walnuts, 16 serving(s)

Number Of Ingredients 8

Ingredients

2 cups walnut halves
1 1/2 cups sugar
1/2 cup water
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 tablespoon dried culinary lavender flowers, crushed with a mortar and pestle*
1 teaspoon fresh rosemary leaf, finely chopped
butter

Steps:

Preheat oven to 350 degrees.
Butter a baking pan and spread the walnuts. Bake for 5 minutes, stirring once, until lightly browned and fragrant. Set aside.
In medium saucepan, combine the sugar, water, cinnamon, and salt. Over medium heat, boil without stirring until the mixture reads 238 degrees F (soft ball stage) on a candy thermometer. The sugar syrup is very hot, so take caution.
Remove from the heat and stir in the lavender, rosemary, and walnuts. Work quickly and stir gently until all of the nuts are coated.
Transfer the nuts to the buttered baking sheet and spread them in an even layer, separating them with two buttered forks.
Cool. Stir in an airtight container at room temperature or in a heavy plastic bag in the freezer.
*By crushing the lavender with a mortar and pestle instead of a spice grinder, you can release the essential oils and still keep the buds partially intact. This gives the nuts more visual appeal, because you can see the bits of lavender florets in the sugar coating.

Nutrition Facts : Calories 168.6, Fat 9.5, SaturatedFat 0.9, Sodium 145.8, Carbohydrate 20.9, Fiber 1.1, Sugar 19.1, Protein 2.2

SPICED WALNUTS

Spiced Walnuts image

I pick my walnuts from a local tree, clean them and crack them myself-this recipe is worthy of my hard-won walnuts! The rich, buttery taste will fool you, as there's not a drop of butter in them. Not overly sweet, the nuts get nice and crispy from the egg bath. They work well as an appetizer and are an always-welcome hostess gift. They also freeze well, so you can enjoy them any time of year. -Sherri Starkin, Lyle, Washington

Provided by Taste of Home

Categories Snacks

Time 1h

Yield 5 cups.

Number Of Ingredients 9

Ingredients

1 large egg white
1 tablespoon water
1 package (16 ounces) walnut halves
2/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon ground coriander

Steps:

Preheat oven to 275°. In a bowl, beat egg white and water until foamy. Add walnuts. In a large bowl, combine remaining ingredients. Add nut mixture; toss to coat. , Transfer to greased baking sheets. Bake until toasted and crisp, 45-50 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.

Nutrition Facts : Calories 235 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.

ROSEMARY AND SEA SALT WALNUTS

Rosemary and Sea Salt Walnuts image

This simple toasted walnut snack recipe is great for entertaining or an on-the-go snack you can enjoy anytime.

Provided by California Walnuts

Categories Nuts and Seeds Appetizers

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons finely chopped fresh rosemary
1 teaspoon smoked black pepper
¾ teaspoon sea salt
2 cups walnuts

Steps:

Preheat oven to 300 degrees F. Melt butter in a small saucepan; stir in rosemary, pepper and salt. Add walnuts and stir well with a rubber scraper until mixture evenly coats walnuts.
Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container.

Nutrition Facts : Calories 230.3 calories, Carbohydrate 4.5 g, Cholesterol 7.6 mg, Fat 22.2 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 166.7 mg

SWEET & SAVORY ROASTED SPICED WALNUTS

Sweet & Savory Roasted Spiced Walnuts image

These addictively delicious walnuts make for crunchy nibbling to enjoy out of hand or on a salad. This snack can be prepared well in advance and stored in an airtight container at room temperature. A slender rasp-style grater is the ideal tool for the orange zest. Recipe is from Williams-Sonoma's "Thanksgiving Entertaining".

Provided by blucoat

Categories Oranges

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1 large egg white
2 teaspoons grated orange zest
2 cups walnut halves

Steps:

Preheat an oven to 375°F Line a rimmed baking sheet with aluminum foil and lightly butter the foil.
In a small bowl, combine the sugar, cinnamon, cardamom, cloves, salt and pepper. In another bowl, whisk the egg white until frothy. Add the sugar mixture and whisk to blend, then whisk in the orange zest. Add the walnuts and stir until thoroughly coated. Spread the walnuts on the prepared baking sheet in an even layer.
Bake the walnuts, stirring every 10 minutes to loosen them, until golden, about 30 minutes. Transfer the walnuts to a bowl and let cool. Store in an airtight container for up to 3 weeks.

SPICED WALNUTS

Spiced Walnuts image

Categories Nut Bake Cocktail Party Quick & Easy Walnut Spice Gourmet

Yield Makes 6 cups

Number Of Ingredients 5

Ingredients

3/4 stick (6 tablespoons) unsalted butter
1 1/2 teaspoons Chinese five-spice powder
1/4 teaspoon cayenne, or to taste
2 1/4 teaspoons crumbled dried thyme
6 cups walnuts

Steps:

Preheat the oven to 350°F. In a large heavy saucepan melt the butter with the five-spice powder, the cayenne, the thyme, and salt to taste, stirring, add the walnuts, and toss them to coat them well. Bake the walnuts in batches in a shallow baking pan in the middle of the oven for 10 minutes and let them cool until they are warm.

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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.
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