Lavender Marcona Almonds
Lavender Marcona Almonds
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The recipe for these can’t-stop-eating almonds comes from my dear friend and designer friend Leslie Miretti. There’s a vineyard between us so we share lots of spontaneous tea-and-wine times together. It wouldn’t be summer without her or the visits.
Ingredients
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1 ¾ cups (1/2 pound) Marcona almonds
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2 Tbsp. granulated sugar
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1 ¼ Tbsp. extra-virgin olive oil, plus more as needed
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1 Tbsp. Sonoma Syrup Co. Lavender Infused Simple Syrup
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1 heaping tsp. fresh lavender buds or dried
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1 tsp. pink Himalayan salt
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½ tsp. Sonoma Syrup Co. Organic Pure Vanilla Extract “Blend”
Directions
Preheat the oven to 300°.
Spread the almonds on a baking sheet and roast, tossing them occasionally, until they are golden brown all the way through and not burned or bitter, about 20 minutes. Set the baking sheet aside and let the almonds cool completely.
Transfer the nuts to a big bowl. Add the sugar, olive oil, simple syrup, lavender buds, and pink salt. Toss to make sure all the ingredients are evenly distributed.
Serve immediately or store in an airtight container for up to 1 week at room temperature.
Recipe Note
As the almonds settle or dry out, you may need to re-toss them and add a few drops of olive oil to help the seasoning adhere.
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