Sweet with Heat Lavender Cinnamon Sugar Candied Nuts
Sweet with Heat Lavender Cinnamon Sugar Candied Nuts
Ingredients
- 3 cups nuts pecans work very well to absorb the coating; I used 1 cup each of pecans, walnuts, and almonds. All were raw and unsalted
- 1 egg white whisked to frothy
- 1 tablespoon water
- 2/3 cup granulated lavender sugar**
- 1/3 cup brown sugar packed (light or dark is fine)
- 2 + teaspoons cinnamon I used 1 tablespoon
- 1 teaspoon Kosher salt or to taste
- 1/2 teaspoon cayenne pepper or to taste (reduce to 1/4 teaspoon for milder heat)
Instructions
- Preheat oven to 300F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, add the nuts; set aside. I used 1 cup each of pecans, walnuts, and almonds. All were raw and unsalted.
- In a small bowl, whisk together the egg white and water until frothy, foamy, and bubbly, about 2 minutes by hand. Pour mixture over nuts and toss to coat evenly; set aside.
- In a medium bowl, whisk together the remaining 5 ingredients. Dump over the nuts and toss to coat evenly.
- Turn nuts out onto to prepared baking tray, spreading them in an even flat layer.
- Bake for 28 to 30 minutes, or until coasting is crisped, dried and candied. Stir nuts once midway through cooking. Lift the parchment paper with the nuts on it off the baking tray, set it on the counter, and allow nuts to cool.
- When nuts are cool enough to handle, if desired, break apart large clusters.
- Transfer nuts to airtight containers or jars. Nuts will keep airtight at room temperature for at least 1 month.
Notes
Note You can easily make Lavender Sugar by mixing granulated sugar with ground culinary lavender
Use discount code AKLRECIPE at checkout and save 5% on our Culinary Lavender!
Use discount code AKLRECIPE at checkout and save 5% on our Culinary Lavender!
Tried this recipe?Let us know how it was!
