Spiced Lavender Walnuts Recipes

SPICED WALNUTS RECIPE

Steps:

• Preheat oven 375°F.
• Spread walnuts on baking sheet and bake about 5-7 minutes or until golden.
• In small bowl, combine sugar, salt, garlic powder, cumin, cinnamon, and cayenne.
• In nonstick skillet, heat oil over medium heat. Add nuts and stir to coat with oil. Add seasoning mix, stirring until nuts coated. Remove to paper towel to cool.

SPICED WALNUTS

Steps:

• In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
• Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

LAVENDER AND ROSEMARY SPICED WALNUTS

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.

WALNUT-LAVENDER WEDGES

Steps:

• Make Classic Shortbread dough, adding 3/4 cup finely ground walnuts with the flour. Sprinkle 1/2 teaspoon dried lavender over the dough before baking. Slice into wedges.

SPICED CANDIED WALNUTS

Steps:

• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
• Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
• In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

TOASTED WALNUTS IN SPICED SYRUP

Steps:

• Preheat oven to 375°F. Toast walnuts on a rimmed baking sheet until fragrant, about 10 minutes. Let cool slightly; coarsely chop. Combine maple syrup and cinnamon stick in a saucepan; simmer until reduced by half, about 10 minutes.
• Remove from heat; discard cinnamon. Stir in walnuts and vanilla. Nuts can be stored in an airtight container at room temperature up to 3 days.

SPICED WALNUTS

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.

SPICED 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.

SPICED LAVENDER WALNUTS

Steps:

• 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.