Black Pepper Almonds
1 tablespoon black pepper
2 teas salt
1/4 cup (1/2 stick) of butter
3/4 cup packed golden brown sugar
4 teas water
2 2/3 cups blanched whole almonds
Preheat oven to 350 degrees
Line large baking sheet with heavy duty foil
Lightly butter foil
Mix pepper and salt in small bowl
Melt butter in large non stick skillet over medium low heat.
Add brown sugar and 4 teas water, stir until sugar dissolves.
Add almond, toss to coat. Sprinkle in 1/2 of the pepper mixture.
Cook over medium heat until syrup thickens and almonds are
well coated, about 3-5 minutes.
Transfer almonds to lined baking sheet. Using spatula and
working quickly, separate almonds. Sprinkle remaining pepper mixture
almonds and bake until deep golden brown, about 10 minutes.
Transfer sheet to rack, cool. Remove almonds from foil.
(May have to peel almonds from foil, that’s why heavy duty foil is a must,
otherwise you may have to watch for bits of foil still stuck to almonds.)
Store airtight at room temperature.
