Salted Honey Lavender Nuts.
These Salted Honey Lavender Nuts are a sweet, salty, and floral snack that’s easy to make and perfect for any occasion!
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Spatula
- Oven
Ingredients
- 1/4 cup honey natural sweetener
- 1 1/2 teaspoons dried culinary lavender petals
- 8 ounces raw almonds
- 8 ounces raw cashews
- 8 ounces raw Brazil nuts
- 1/2 teaspoon flaked sea salt
Instructions
- Preheat your oven to 350°F (175°C) to ensure even roasting and a lovely golden color.
- In a large mixing bowl, combine the raw almonds, cashews, and Brazil nuts to create a mix of textures and flavors.
- In a small saucepan over low heat, combine the honey and dried lavender petals. Stir gently until warm and infused, avoiding boiling.
- Pour the warm honey-lavender mixture over the nuts in the mixing bowl and toss with a spatula until evenly coated.
- Line a baking sheet with parchment paper if desired, then spread the nut mixture evenly in a single layer.
- Roast the nuts in the preheated oven for 15-20 minutes, stirring halfway through to prevent burning. Watch for a golden, fragrant finish.
- Remove the nuts from the oven and immediately sprinkle with flaked sea salt, tossing to coat evenly.
- Let the nuts cool completely on the baking sheet before transferring to an airtight container for storage.
Notes
- Use maple syrup or agave nectar as honey substitutes for different sweetness profiles.
- Try dried rosemary or thyme instead of lavender for a unique herbal flavor twist.
- Substitute Brazil nuts with pecans or walnuts to vary texture and taste.
- Store nuts in an airtight container at room temperature for up to two weeks, or refrigerate/freezer for longer freshness.
- Be careful not to over-roast or burn the nuts; stir halfway through roasting for even cooking.