I found this recipe on the Midwest Living website. I was looking for something to take on the trip to Chicago with the Madison Herb Society.
“Rosemary and lavender flavor these crunchy sweet and salty walnuts. It’s an addictive twist on the usual cocktail nut mix for a party. The recipe comes from Willowfield Lavender Farm in Mooresville, Indiana.”
4 teaspoons dried lavender buds
1 teaspoon dried rosemary
3/4 cup sugar
1 teaspoon sea salt
1/2 teaspoon cinnamon
1 egg white
1 tablespoon water
4 cups walnut halves or pieces (about 1 pound)
1. Line a 15x10x1 inch baking pan with foil. Coat foil with non-stick cooking spray; set aside.
2. 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.
3. In a large bowl, beat egg white and water with an electric mixer on medium to high speed until stiff peaks form (tips stand straight up). Add nuts; toss to coat. Sprinkle sugar mixture over walnuts; toss to coat.
4. Spread nuts on prepared baking pan. Bake in a 325 degree oven for 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 an airtight container for up to 2 weeks or freeze for longer storage.