Dessert: Lavender Marcona Almonds
Recipe by /contributors/jeremy-fox 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.
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
Instructions
Finely grind lavender in a spice mill or with a mortar and pestle (you should have about 2 tsp.).
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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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
