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
Makes about 4 cups
Special equipment:
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.
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Reviews (1)
Back to TopI used regular almonds (blanched/without skins), cut back on the sugar and increased the salt a bit (was going for more savory than sweet). Next time I think I will also use less olive oil. Nice subtle flavor--I think warming them in the microwave before serving might be nice. Also, found that they needed more than 15 minutes at 300, perhaps because they weren't marconas? I kept them in for 20-25 minutes.
kukkula
Paso Robles, CA
2/24/2016
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