Active time: 5 minutes
Total time: 30 minutes


  • 1 pound blanched Marcona almonds
  • 3 Tbsp. extra-virgin olive oil
  • 5 Tbsp. granulated sugar
  • 1 Tbsp. dried lavender, ground
  • ½ tsp. fine sea salt


    Preheat oven to 300°. On a rimmed baking sheet, spread almonds in a single layer. Roast until lightly toasted, about 15 minutes. Let almonds cool to room temperature, then toss with olive oil. Add sugar, lavender, and salt and mix to combine. Transfer to a bowl and serve.

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