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.
SERVINGS: MAKES ABOUT 4 CUPS
1 tablespoon dried lavender
1 pound toasted Marcona almonds (about 4 cups)
3 tablespoons olive oil
2 tablespoons sugar
1½ teaspoons kosher salt
A spice mill or a mortar and pestle
Finely grind lavender in a spice mill or with a mortar and pestle (you should have about 2 tsp.).
Preheat oven to 300°. 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 by Jeremy Fox
Photograph by Peden + Munk