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
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.
Recipe notes
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