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RECIPE

Spiced Marcona Almonds

Mini Round Cocotte

Nuts

Under 1 hr.

4-6

INGREDIENTS

  • 2 cups Marcona almonds
  • 1 teaspoon dried lavender
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sugar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon fresh black pepper
  • Pinch cayenne pepper

INSTRUCTIONS

Preheat oven to 350 F. Place almonds in a single layer on a rimmed baking sheet. Toast in the oven until lightly golden, about 12 minutes. Stir the almonds and rotate the pan 2 or 3 times during cooking. Remove from the oven and allow to cool.

In a spice grinder, grind together the lavender and rosemary, or chop them finely. Toss the almonds with the olive olive, then season with the ground herbs, sugar, salt and peppers. Stir to coat and taste for seasoning. Serve warm.

INGREDIENTS

  • 2 cups Marcona almonds
  • 1 teaspoon dried lavender
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sugar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon fresh black pepper
  • Pinch cayenne pepper

INSTRUCTIONS

Preheat oven to 350 F. Place almonds in a single layer on a rimmed baking sheet. Toast in the oven until lightly golden, about 12 minutes. Stir the almonds and rotate the pan 2 or 3 times during cooking. Remove from the oven and allow to cool.

In a spice grinder, grind together the lavender and rosemary, or chop them finely. Toss the almonds with the olive olive, then season with the ground herbs, sugar, salt and peppers. Stir to coat and taste for seasoning. Serve warm.

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