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.

---

Recommended Items

Culinary Lavender

$12.00

From the mint family, the sweet aroma and potent flavor of these velvety 100% culinary lavender buds go a long way so very little at a time is required in culinary use.

Culinary lavender adds unique floral and citrus notes to countless culinary applications. Make an infusion to use in baking, preserves, syrups, and hot or chilled beverages. It Adds robust flavor to savory dishes, and desserts. You can mix with other herbs and spices to expand your home seasoning selections.

This 1oz package is a resealable, moisture-resistant pouch for long-lasting freshness.

Ingredients



Ingredients: 100% Culinary Lavender buds.

Shop