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Epicurious
Bon Appétit

Lavender Marcona Almonds

By Jeremy Fox

5.0

(1)

This image may contain Plant Food Vegetable and Nut
Photo by Peden & Munk

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Recipe information

  • 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

  1. Step 1

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

    Step 2

    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.

TagsLavenderHerbs & SpicesAlmondNutStarterSnackDinnerDairy FreeGluten FreeVegetarianVeganKeto5 Ingredients or FewerEasyQuick30 Minutes or LessOven BakeBon Appétit

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