Julia's Almonds with Sea Salt & Lavender Sugar

2 cups raw, blanched almonds
1 teaspoon dried lavender
1 tablespoon granulated sugar
 1 ½ tablespoon extra virgin olive oil,  add more if necessary
2 or more teaspoons sea salt
 
Preheat the oven to 375 degrees F with a rack in the middle position. Spread out the almonds on a baking sheet and roast until light golden all over, 5 to 7 minutes. Set aside to cool.
 
While the nuts roast, grind the lavender in a clean coffee grinder (one you don’t use for coffee) until it is very fine. Alternatively, you can pound it in a mortar and pestle, or crumble it between your fingers. Mix 1 teaspoon lavender with the sugar.
 
Toss the cooled almonds with the olive oil. Add the lavender sugar and toss again. Add 2 teaspoons of sea salt and continue to stir or toss to coat the nuts well. They should have a nice sheen. Taste and add more lavender or salt to your liking.
 
Store the almonds in an airtight container at room temperature for up to five days. If they lose their sheen add a bit more oil, tossing to refresh them.