Preheat the oven to 300° F.

Melt the butter in a small saucepan over low heat, keeping a close watch on the pan and stirring frequently to avoid browning. Remove from heat and whisk in the honey and rose water.

Place the oats, walnuts, salt and ½ of the dried rose petals in a large bowl and mix to combine. Pour in the wet ingredients and stir well to coat completely. Transfer the mixture to a parchment paper-lined baking sheet, spreading evenly to avoid burning on the edges and place in the preheated oven.

Bake granola for 30–35 minutes. After 15 minutes, stir and add the cocoa nibs.

Then stir every few minutes until golden.

Remove the granola from the oven, let it cool completely and store for up to a month at room temperature in an airtight container, such as a large glass jar with a tight-fitting lid. Makes about 6 cups.