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Lavender Marcona Almonds

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.


1 tablespoon dried lavender
1 pound toasted Marcona almonds (about 4 cups)
3 tablespoons olive oil
2 tablespoons sugar
1½ teaspoons kosher salt
Special Equipment
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
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