Sardines & Chocolat

Marcona almonds with salt and rosemary on a wooden table

Ingredients:

• 1 T L’Ami Provencal Lavender Flowers
• 1 pound Marcona almonds (about 4 c)
• 3 T olive oil
• 2 T sugar
• 1 1/2 tsp kosher salt

Special Equipment:

• a spice mill or mortar & pestle

Directions:

1. Finely grind lavender in a spice mill or with a mortar & pestle (you should have about 2 tsp).
2. Preheat oven to 300°F. Toast almonds on a rimmed baking sheet, stirring once, until golden, about 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 from Epicurious