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1 tablespoon dried lavender
1 pound toasted Marcona or regular almonds (about 4 cups)
3 tablespoons olive oil
2 tablespoons sugar
1 1/2 teaspoons kosher salt
A spice mill, a mortar and pestle, or coffee grinder
Finely grind lavender in a spice mill or with a mortar and pestle (you should have about 2 tsp.).
Preheat oven to 300°F. Toast almonds on a rimmed baking sheet, stirring once, until golden, 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. enjoy!