Name: Lavender Marcona Almonds
Yield: Makes about 4 cups
Ingredients: 1 tablespoon dried lavender; 1 pound toasted Marcona almonds (about 4 cups); 3 tablespoons olive oil; 2 tablespoons sugar; 1½ teaspoons kosher salt; A spice mill or a mortar and pestle

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Peden + Munk

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.

Recipe notes