Instructions

• Line a baking sheet with parchment paper and set it nearby.
• In a small saucepan, combine 1/4 cup honey and 1 1/2 teaspoons dried culinary lavender petals. Warm over low heat, stirring, until the honey becomes thinner and the lavender is fragrant (about 2–3 minutes). Do not boil. Remove from the heat and let the honey-lavender mixture cool slightly (about 1 minute).
• In a large skillet or saucepan, combine 8 ounces raw almonds, 8 ounces raw cashews, and 8 ounces raw Brazil nuts. Heat over medium-low, tossing or stirring constantly until the nuts are fragrant and lightly toasted (about 6–8 minutes). Remove the pan from the heat.
• Immediately pour the warmed honey-lavender mixture over the hot nuts. Stir continuously with a heatproof spatula or spoon until all the nuts are evenly coated (about 1–2 minutes), working quickly while the honey is fluid.
• Spread the coated nuts in a single layer on the prepared parchment-lined baking sheet, separating any clumps. Sprinkle evenly with 1/2 teaspoon flaked sea salt.
• Let the nuts cool and dry at room temperature until the honey has set and the nuts are cool to the touch, about 1–2 hours. Break into pieces if needed and serve or package for storage.