lavender + rosemary spiced nuts

- 3.5 cups (or 1 lb) of mixed, unsalted nuts (my bible: almonds, walnuts, hazelnuts, cashews, pecans)
- 1.5 tbsp melted butter
- 1 tbsp maple syrup (do yourself a favor and get the real stuff)
- .5 tbsp brown sugar
2 tbsp fresh rosemary, finely chopped
2 tbsp lavender, crushed in mortar & pestle to release aroma
(If no M&P, use a spice grinder, coffee grinder, small food processor or small bowl pressing down onto lavender with the bottom of a cup)
- .5 tsp cayenne pepper
- .5 tsp cinnamon
- .5 tsp black pepper
- 2 tsp flaky sea salt or kosher salt



1. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2. In a large bowl, combine nuts, melted butter, maple syrup and brown sugar. Toss to coat evenly. Mix in the rest of ingredients: rosemary, lavender, cayenne, cinnamon, black pepper and salt.
3. Spread evenly on prepared baking sheet. Bake for 17-20 minutes, or until nuts are golden glazed. Check in twice through the baking process to stir the nuts, or rotate the pan around. Be sure to keep a careful eye toward the end -- depending on your oven’s heat, you may need more or less time.
4. Once they're done, carefully place parchment sheet on a wire cooling rack or marble counter top. Store cooled nuts in an airtight container for up to 1 week, or freeze for everlasting nuts.