Lavender is a unique flavor that combines the attributes of both an herb and a spice. In this recipe, the lavender provides a spicy complement to the meaty flavor of nuts. Some lavenders (particularly English lavender varieties) add a more floral note to the flavor, while Monte-Bellaria’s Culinary Lavender buds are more herbal and are a better savory match with the earthiness of the nuts.
Lavender Simple Syrup (makes 2 batches)
1/2 cup White sugar
1/2 cup Water
1 Tbsp Monte-Bellaria Culinary Lavender™
1/4 cup Lavender Simple Syrup (from above)
3 cups Mixed Nuts (unsalted)
1-1/2 tsp Monte-Bellaria Lavender Herbed Salt™
- Make a lavender simple syrup by heating water and sugar in a small saucepan until sugar is completely dissolved.
- Reduce syrup by simmering, for about 5 minutes, being careful not to burn the sugar.
- Add the Monte-Bellaria Culinary Lavender buds and steep for 20 to 30 minutes until cool.
- Strain out the lavender buds, reserving the syrup and discarding the buds.
- Pre-heat the oven to 400°F.
- Combine 1/4 cup of cooled lavender simple syrup, with three cups of mixed nuts and stir to coat thoroughly. Let sit for 5 minutes.
- Strain off the simple syrup and place the nuts in a single layer on a baking tray lined with a silicon baking mat (Silpat.) Sprinkle the tops of the nuts with the Monte-Bellaria Lavender Herbed Salt.
- Bake at 400°F for 6 to 10 minutes until golden brown. Be careful not to over-roast the nuts.
- Cool and remove nuts to a sealed container.
When choosing the nuts, we prefer to use mixes that do not include peanuts but rather Almonds, Brazil Nuts, Cashews, Hazelnuts, Pecans and Walnuts. Peanuts can add competing flavors that don’t always pair well with the lavender. The finished candied nuts are best if they’re frozen for at least a day prior to serving.