Candied Lavender Pecans

For the lavender sugar

1 to 2 tablespoons dried culinary lavender buds (see note)

2 cups granulated sugar

For the candied pecans

¼ teaspoon fine sea salt, plus more as needed

2 cups unsalted pecan halves

For the lavender sugar: Combine the lavender (to taste) and ½ cup of the sugar in a food processor. Process until the lavender is ground very finely, 4 to 5 minutes. (Alternatively, grind the lavender and sugar in a spice grinder for 1 minute.) Stir the ground lavender sugar through a fine-mesh strainer, then return the strained mixture to the processor. Add the remaining 1½ cups sugar; process for 1 minute or until well combined. You'll use ½ 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 ½ cup of the lavender sugar and the ¼ teaspoon of salt in a large ovenproof skillet over medium-high heat. Cook, stirring constantly, until the sugar starts to melt, about 2 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 2 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 3 or 4 minutes, until nicely browned and fragrant, but not burned; this should take 7 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. The nuts can be stored in an airtight container at a cool room temperature for up to 2 weeks or refrigerated for up to 1 month.

Notes: For gently flavored sugar, use only a tablespoon of dried lavender; add up to 2 tablespoons for a pronounced aroma and taste. Buy only lavender designed for cooking purposes; it is available at Williams-Sonoma and Penzeys Spices.

Makes 8 servings (makes 2 cups)

Nutrition | Per ¼-cup serving: 220 calories, 2 g protein, 16 g carbohydrates, 18 g fat, 2 g saturated fat, 0 mg cholesterol, 65 mg sodium, 2 g dietary fiber, 13 g sugar

From cookbook author Nancy Baggett