Lavender Marcona Almonds

by Jermey Fox
​
YIELD: Makes about 4 cups

INGREDIENTS

• 1 tablespoon dried lavender
• 1 pound toasted Marcona almonds (about 4 cups)
• 3 tablespoons olive oil
• 2 tablespoons sugar
• 1 1/2 teaspoons kosher salt

Special equipment:

• A spice mill or a mortar and pestle

PREPARATION

Finely grind lavender in a spice mill or with a mortar and pestle (you should have about 2 tsp.).

1.       Preheat oven to 300°F. Toast almonds on a rimmed baking sheet, stirring once, until golden, 15 minutes. Let cool, then transfer to a large bowl. Drizzle with oil and toss to coat. Sprinkle with sugar, lavender, and salt and toss again to coat.

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