ALMOND-CHERRY-LAVENDER CRUNCH<

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NEW RECIPES: Almond-Cherry-Lavender Crunch

2	tablespoons butter
6	tablespoons honey
1	teaspoon dried lavender*
1	cup rolled oats
1/2	cup dried cherries
1	cup Fisher Chef's Naturals Sliced Almonds
1/4	teaspoon salt

Place butter, honey and lavender in a medium saucepan and warm over medium heat. Once butter has melted, turn off the heat, stir mixture and let it steep for 10 minutes.

Preheat the oven to 350ºF. Line a sided sheet pan with parchment or waxed paper.

Add rolled oats, cherries, almonds and salt to butter mixture and stir well. Spread mixture evenly on the sheet pan. Bake 20-30 minutes, until golden brown, stirring at least once to ensure even browning. Let cool 10 minutes before eating. Store airtight for up to 1 week.

* Lavender can be found at specialty food and health food stores and culinary websites. If you are unable to find lavender then substitute 2 teaspoons of lemon zest for the dried lavender.

Yield: About 4 cups

Source: Almond Board of California