Lavender Macadamia Caramels

• 2 cups sugar
• 1 3/4 cups cream
• 1.5 cups corn syrup
• 1 cup butter
• 3 tablespoons dried lavender
• 2 bags of Earl Gray tea
• 1 cup roughly chopped macadamia nuts

1. Do ahead (up to three days before, with a minimum of 24 hours for the lavender to infuse the sugar and the cream): Combine sugar and 2 tablespoons lavender in an airtight container. Seal. Pour the cream into a container. Add tea bags and remaining tablespoon of lavender. Seal container with cream and refrigerate.
2. Butter a 9 x 13 pan, or high rimmed cookie sheet.
3. Place a mesh colander over a large pot. Sift sugar into the pot. Using the same colander, drain cream into a separate container. Squeeze tea bags into the cream before disposing.
4. Add butter, syrup, and 1 cup of the cream into the pot. Heat to medium high until boiling rapidly, stirring frequently. Stir in remaining cream.
5. Heat to 244 F, without stirring. Pour caramel into greased pan. Sprinkle with nuts.
6. Refrigerate until cool. Once caramel is chilled, cut into small squares and wrap in wax paper.

sugar, cream, corn syrup, butter, dried lavender, tea, nuts

Taken from food52.com/recipes/7155-lavender-macadamia-caramels (may not work)