Maple Candied Nuts with Lavender

Lavender Maple Candied Nuts are a rich, buttery, and lightly floral sweet snack made on the stovetop with pure maple syrup and fragrant lavender. These candied nuts strike a beautiful balance between warm caramelized sweetness and delicate herbal notes, making them perfect for effortless snacking, cheese boards, or edible gifting.

Hello, folks! How are you doing? I hope you had a great week and are now enjoying the weekend. Are you making anything delicious?

I probably upset you, but there is no cocktail recipe today. I know, it’s shocking considering that I have been posting cocktail recipes every weekend for the last 6 weeks. My apologies. That won’t repeat.

But in my excuse, I am bringing something very special today. And something that you can enjoy with a glass of wine, too. My friends, please be ready, because this recipe is dangerously addictive and irresistibly delicious. I am talking about you, Lavender Maple Candied Nuts!

But Wait…Lavender and Nuts?! Cooking with Lavender

The combination of nuts and lavender may sound a little strange. But it is not.

I have already quoted on a few occasions the book “Cooking with Lavender” by Nancy Baggett. This is the only book I have tried multiple recipes from and shared the results here. Perhaps, the best part of this book for me is the section about pairings. Before this book, I was not aware that lavender goes well with so many savoury ingredients.

• It pairs well with tomatoes and sun-dried tomatoes.
• It goes well with pasta, couscous, and rice. Really, with all carbs, I think.
• Next, potatoes are excellent pairing, too.
• Chickpeas are another great pairing.
• And say what? Even with corn.
• Certainly, meat.
• And also with watermelons and melons.

Why You’ll Love These Maple Candied Nuts with Lavender

• Quick and stovetop-only: No oven required — these candied nuts come together easily in one pan.
• Elegant flavour pairing: The gentle floral aroma of lavender pairs beautifully with deep, natural maple sweetness.
• Buttery and crisp: Perfectly coated nuts with a glossy finish that cool into a satisfying crunch.
• Versatile uses: Ideal for snacking, salads, desserts, cheese boards, or homemade gifts.
• Naturally festive: Feels special and refined without being overly sweet or heavy.

Lavender Maple Candied Nuts

Nancy’s book inspired me to create these Lavender Maple Candied Nuts. She has a recipe for “Caramelized Sugar and Spice Nuts”, which is different from what I am sharing. Nancy uses lavender sugar, spices like cinnamon, cayenne, and allspice, and the oven method.

This is a stovetop method, and I played with ingredients by introducing butter, maple syrup, and brown sugar. So, to make these stovetop caramelized nuts, you will need the following ingredients:

• Nuts – I used mixed nuts (cashews, pecans, pistachios, and almonds), but you could go with whatever nuts you like. I used roasted unsalted nuts, but unsalted ones will work just fine – you will need to toast them a few minutes longer.
• Butter – adds richness and extra flavour.
• Light brown sugar – adds sweetness and caramel coating.
• Maple syrup – adds sweetness and a subtle flavour.
• Dried lavender buds – minced or rubbed. Be sure to use a culinary-grade lavender.
• Cinnamon – just a pinch for an added sweet and warm flavour.
• Salt – a little salt will accentuate the sweetness of the caramel coating. You may skip it if you have already salted nuts.

How to Make Stovetop Maple Candied Nuts with Lavender

This stovetop method is super easy, too.

Be sure you are using a heavy-bottom pan. It allows for equal distribution of heat and prevents the caramel from burning.

Simply melt the butter in pan then add the sugar, maple syrup, lavender, cinnamon, and salt and simmer for 2 minutes. Then add the nuts and toast them for 5-7 minutes or a bit longer if they are unroasted. That’s it.

The last part is the most challenging, which is to allow them to cool and let the caramel coating set. I will not blame you, however, if half of the tray disappears before that. Been here.

More Stovetop Candied Nut Recipes

Lastly, be sure to check more delicious ideas:

• Dulce de Leche Candied Pecans (Stovetop Recipe)
• Maple Candied Pecans
• Maple Candied Cashews
• Candied Pine Nuts
• Quick Candied Chestnuts

I hope you like these Maple Candied Nuts with Lavender, and you will give this recipe a try shortly. If you make it, please let me know in the comment section of this post below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Lavender Maple Caramelized Nuts

Recipe by Ben | Havocinthekitchen

Lavender Maple Candied Nuts are buttery, aromatic, and lightly floral, made on the stovetop with maple syrup – perfect for snacking or gifting.

Course: Snacks and Treats

5.0 from 2 votes

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Servings

8-12

servings

Prep time

5

minutes

Cooking time

15

minutes

Cooling time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 4 cups (ab 450 g.) mixed nuts or any nuts of you choice
  – I used roasted unsalted

• 2 tbsp. (30 g.) unsalted butter

• 4 tbsp. (60 g.) light brown sugar

• 3 tbsp. (60 ml.) maple syrup

• 1/4 to 1/2 tsp. dried lavender buds
  minced or rubbed

• a good pinch of cinnamon

• a good pinch of salt

Directions

• Add the butter to a large and heavy-bottomed pan and let it melt over low-medium heat (i.e., 4-5 out 10).
• Add the sugar and maple syrup, along with the minced lavender, cinnamon, and a pinch a salt (the amount will depend on whether the nuts are already salted and your taste.) Let the mixture simmer 2 minutes.
• Add the nuts and toss with a spatula to coat. Decrease heat to low (i.e., 2 out of 10) and keep cooking the nuts, stirring often,
• Place the nuts in a heavy-bottomed pan and toast them , tossing occasionally, for about 5-7 minutes if they are already toasted or 10-12 minutes if they are unroasted.
• Transfer the nuts onto a parchment or foil-lined tray and spread them into a thin layer. Let the nuts cool and set, about 30 minutes. Brake into smaller pieces and enjoy!
• Tip: soak the pan along with spatula and whisk in hot water (cold or even warm water will harden the caramel) with some dish soap for easy cleaning. The addition of baking soda and lemon juice also works well when you need to clean things after making caramel.