Tossed in dried lavender & lemon zest & maple-roasted for a floral, sweet snack
Makes 1-1/2 cup
1-1/2c whole raw almonds
1tbsp maple syrup
1tsp lemon juice
Zest of 1 lemon
1tsp dried lavender
Preheat the oven to 300 degrees and line a medium baking sheet with parchment paper. Whisk together the maple syrup and lemon juice in a medium bowl.
Use a coffee grinder or mortar and pestle to grind the lavender. You are looking to make it more fine but with some chunks. Combine this with the lemon zest and salt.
Toss the almonds in the wet ingredients then add in the dry and give everything a good toss. Spread into a single layer on the prepared baking sheet and roast 25-30min, without stirring, until browned and caramelized. Let cool completely in the pan. Store up to 5 days at room temperature.