INGREDIENTS
For the lavender sugar: 1 to 2 tbs dried culinary lavender buds 2 cups granulated sugar For the candied pecans 1/4 tsp fine sea salt, plus more as needed 2 cups unsalted pecan halves For the lavender sugar: Combine the lavender (to taste) and half cup of the sugar in a food processor. Process until the lavender is ground very finely, four to five minutes. (Alternatively, grind the lavender and sugar in a spice grinder for a minute.) Stir the ground lavender sugar through a fine-mesh strainer, then return the strained mixture to the processor. Add the remaining 1 1/2 cups sugar; process for 1 minute or until well combined. You’ll use half cup of the lavender sugar for the pecans; reserve the rest in an airtight container at room temperature.
For the candied pecans: Preheat the oven to 350 degrees. Line a large rimmed baking sheet with heavy-duty aluminum foil.
Use a wooden spoon to stir together half cup of the lavender sugar and the salt in a large ovenproof skillet over medium-high heat. Cook, stirring constantly, until the sugar starts to melt, about two minutes. Working carefully, continuously stir and scrape the sugar into a pool until most is melted, being careful to avoid splashups.
Stir in the pecans until coated; this should take about two minutes. Don’t worry if the coating isn’t completely even. If at any point the pan smokes or the sugar or pecans smell burned, lift the pan from the burner and continue to stir.
Immediately transfer the skillet to the oven. Roast (middle rack), stirring every three or four minutes, until nicely browned and fragrant, but not burned; this should take seven to 10 minutes.
Remove from the oven; immediately sprinkle over additional garnishing salt, if desired. Stir the pecans well, then spread them out on the foil-lined pan. Use forks to separate any clumps or clusters; don’t touch the nuts, as they will be extremely hot. Let them cool completely, then break up any remaining clumps with your hands before serving or storing.
Nutrition/1/4-cup serving: 220 calories, 2g protein, 16g carbohydrates, 18g fat, 2g saturated fat, 0mg cholesterol, 65mg sodium, 2g dietary fibre, 13g sugar
(From cookbook author Nancy Baggett) —Washington Post